Healthy Food
Nutritional facts of Honey Which You Should Know

Nutritional facts of Honey Which You Should Know

Nutritional facts of honey are far beyond imagination. Honey is a supersaturated sugar solution with approximately 17.1 percent water. Fructose is the most dominant sugar at 38.5 percent, followed by glucose which is at 31 percent. Along with carbohydrates, honey also contains small amounts of protein, enzymes, vitamins and minerals.

Nutritional facts of Honey Which You Should Know

Honey is rich in both enzymatic and non-enzymatic antioxidants, including catalase, ascorbic acid, flavonoids and alkaloids. Although present in very small amounts honey also contains about 18 different amino acids.

Honey is a pretty amazing substance and there is a lot more to it than just a sweet tasting treat. Honey plays a crucial and beneficial role in the human body.

Some important Nutritional facts of Honey


Each tablespoon of honey contains about 60 to 64 calories. Honey does not contain any sodium. It doesn’t have any cholesterol and also has no fat content.

The average composition of honey is about 80% carbohydrates, 18% water and 2% amino acids, vitamins, and minerals.


Honey is full with natural sugar, mostly fructose and glucose, which means it is high in carbohydrates. There are 17 grams of carbohydrates in each tablespoon of honey, from which 16 are from sugar. Research studies show that honey is a very effective carbohydrate, especially for athletes.

Vitamins And Minerals

The most common nutrients found in honey are Vitamin B6, niacin, thiamine, pantothenic acid, and riboflavin. Amounts will vary according to the floral type of the honey.

Honey also contains minerals such as copper, calcium, iron, manganese, magnesium, potassium, phosphorus, sodium, and zinc.


This nutritious sweetener also has various phenolic acids and flavonoids which are certain types of antioxidants. These antioxidants help to eliminate free radicals which often play a role in causing many serious diseases.

Generally, the darker honeys, like buckwheat, will have higher antioxidant levels compared to lighter colored honeys.

Fructose, Glucose, Maltose, Sucrose and Water Content

Honey’s composition is about 38.5% fructose and 31% of glucose.

It also contains maltose, about 7.1% and sucrose, about 1.3%. Its water is content is roughly 17%.

Glycemic Index

Honey contains glycemic in range from 31 to 78, based upon what variety of honey.

Acid Content

The normal pH of honey is usually around 3.9, but it can vary from 3.4 to 6.

Honey contains many different types of acids, both amino and organic. Of course, the amounts and types will differ greatly, depending on the honey variety. These kinds of acids can be aromatic or non-aromatic (aliphatic).

The aliphatic acids make a difference in the honey’s flavor because it interacts with flavors of the other ingredients.

Amino Acids and Enzymes

Enzymes are proteins and they are created from amino acids. They have an important function in honey, as well as contribute to its overall properties. Enzymes in honey turn it into a unique food, much more complex when compared to other sweeteners. Honey has eighteen amino acids. Proline is the main amino acid that is present in honey.

Organic acids consist of the majority of the acids that are in honey, comprising about 0.17-1.17%. The most commont organic acid is gluconic acid. Guconic acid is made by the glucose oxidase enzyme.

Other organic acids found in very small quantities include succinic, acetic, butyric, capronic, malic, formic, lactic, citric, propionic, pyro glutamic, valeric, and palmitic.

Honey normally contains very small amounts of different kinds of enzymes. Besides gluconic acid, honey also contains diastase (amylase), and invertase (glucosidase).

Phosphatase and catalase can also be present in honey. Honey’s enzyme content will vary based on its floral source and location.


Honey is definitely more than just a simple sugar because it’s rich in vitamins, minerals and other nutrients.This healthy natural sweetener, offers many nutritional benefits without the man-made chemicals that comprise other types of sweeteners.



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