Nutrition
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,272 kJ (304 kcal) |
| Carbohydrates | 82.4 g |
| - Sugars | 82.12 g |
| - Dietary fiber | 0.2 g |
| Fat | 0 g |
| Protein | 0.3 g |
| Water | 17.10 g |
| Riboflavin (vit. B2) | 0.038 mg (3%) |
| Niacin (vit. B3) | 0.121 mg (1%) |
| Pantothenic acid (B5) | 0.068 mg (1%) |
| Vitamin B6 | 0.024 mg (2%) |
| Folate (vit. B9) | 2 μg (1%) |
| Vitamin C | 0.5 mg (1%) |
| Calcium | 6 mg (1%) |
| Iron | 0.42 mg (3%) |
| Magnesium | 2 mg (1%) |
| Phosphorus | 4 mg (1%) |
| Potassium | 52 mg (1%) |
| Sodium | 4 mg (0%) |
| Zinc | 0.22 mg (2%) |
| Shown is for 100 g, roughly 5 tbsp. Percentages are relative to US recommendations for adults. |
|
Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%), making it similar to the synthetically produced inverted sugar syrup, which is approximately 48% fructose, 47% glucose, and 5% sucrose. Honey's remaining carbohydrates include maltose, sucrose, and other complex carbohydrates. As with all nutritive sweeteners, honey is mostly sugars and contains only trace amounts of vitamins or minerals. Honey also contains tiny amounts of several compounds thought to function as antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and pinocembrin. The specific composition of any batch of honey depends on the flowers available to the bees that produced the honey.
Typical honey analysis:
- Fructose: 38.2%
- Glucose: 31.3%
- Maltose: 7.1%
- Sucrose: 1.3%
- Water: 17.2%
- Higher sugars: 1.5%
- Ash: 0.2%
- Other/undetermined: 3.2%
Its glycemic index ranges from 31 to 78, depending on the variety.
Honey has a density of about 1.36 kilograms per litre (36% denser than water).
Isotope ratio mass spectrometry can be used to detect addition of corn syrup or sugar cane sugars by the carbon isotopic signature. Addition of sugars originating from corn or sugar cane (C4 plants, unlike the plants used by bees, which are predominantly C3 plants) skews the isotopic ratio of sugars present in honey, but does not influence the isotopic ratio of proteins; in an unadulterated honey, the carbon isotopic ratios of sugars and proteins should match. As low as 7% level of addition can be detected.
Read more about this topic: Honey
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