Honey is a natural product that consists of many components such as sugars, enzymes, organic acids, amino acids, vitamins, minerals and phenols. The chemical composition of honey can vary depending on the type of honey and the region it comes from.
Sugars are the main component of honey and make up about 95% of its dry weight. The most important sugar is fructose, which accounts for about 38-44% of the dry weight of honey. Glucose accounts for about 31-35% of the dry weight of honey. Other sugars such as sucrose, maltose and sugar isomers are also present in honey.
Enzymes are an important component of honey that are responsible for the conversion of glucose into fructose and the breakdown of other components. For example, such as proteins. These enzymes include invertase, diastase, catalase, phosphatases and lipases. An important role in the context of honey’s antibacterial properties is played by the enzyme glucose oxidase, which is involved in the production of hydrogen peroxide.
Organic acids are another important component of honey. Among others, gluconic, malic, citric, lactic, tartaric and acetic acids are found in honey. These acids are responsible for the sour taste of honey and act as natural preservatives. Thanks to them, honey prevents the growth of bacteria and microorganisms.
Honey contains essential amino acids, i.e. those which the human body is unable to synthesise on its own. These include, among others, lysine, leucine, phenylalanine or valine. The amino acids contained in honey contribute to its regenerative and healing properties.
Vitamins and minerals are further components of honey. Among others, B vitamins, vitamin C, vitamin K and minerals such as potassium, calcium, magnesium, iron and copper are found in honey.
Phenolic compounds such as ferulic acid, caffeic acid, syringic acid and flavonoids can also be found in honey. These compounds are powerful antioxidants and are responsible for many of honey’s health properties, such as anti-inflammatory, antibacterial and antiviral effects.
Ingredient Nutritional value per 100 g
Carbohydrates 82.4 g
Fructose 38.5 g
Glucose 31 g
Sucrose 1 g
Other sugars 11,7 g
Dietary fibre 0,2 g
Fat 0 g
Protein 0,3 g
Water 17,1 g
Riboflavin (Vit. B2) 0.038 mg
Niacin (vit. B3) 0.121 mg
Pantothenic acid (vit. B5) 0.068 mg
Pyridoxine (vit. B6) 0.024 mg
Folic acid (vit. B9) 0.002 mg
Vitamin C 0.5 mg
Calcium 6 mg
Iron 0.42 mg
Magnesium 2 mg
Phosphorus 4 mg
Potassium 52 mg
Sodium 4 mg
Zinc 0.22 mg
Honey is a nutrient-rich product that has a wide range of applications in both cooking and medicine. Thanks to its health-promoting properties, it is a valuable dietary ingredient as well as a natural remedy for many ailments. Regular consumption of honey can provide numerous health benefits.
