Nutrition Analysis

In general:

Nectar itself is composed mainly of sucrose and water. Bees add enzymes that create additional chemical compounds, inverting the sucrose into fructose and glucose, and then evaporate the water so that the resulting product will resist spoiling.

Honey is a source of carbohydrates, containing

80% natural sugar — mostly fructose and glucose.

18% water. The less water content the honey has, the better the quality of honey

2% minerals, vitamins, pollen and protein.

The vitamins present in honey are B6, thiamine, niacin, riboflavin, pantothenic acid and certain amino acids .The minerals found in honey include calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. I learnt that “conductivity” is an indirect way of measuring the mineral content of a honey. The higher the conductivity, the better the value of the honey.

This natural sweetener has antioxidants, is fat free and cholesterol free!




Nutritional value per 100 g (3.5 oz)
Energy 1,272 kJ (304 kcal) Vitamin B6 0.024 mg (2%)
Carbohydrates 82.4 g Folate (vit. B9) 2 μg (1%)
Sugars 82.12 g Vitamin C 0.5 mg (1%)
Dietary fiber 0.2 g Calcium 6 mg (1%)
Fat 0 g Iron 0.42 mg (3%)
Protein 0.3 g Magnesium 2 mg (1%)
Water 17.10 g Phosphorus 4 mg (1%)
Riboflavin (vit. B2) 0.038 mg (3%) Potassium 52 mg (1%)
Niacin (vit. B3) 0.121 mg (1%) Sodium 4 mg (0%)
Pantothenic acid (B5) 0.068 mg (1%) Zinc 0.22 mg (2%)
Shown is for 100 g, roughly 5 tbsp.
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient Database