Honey is mainly devoid of essential nutrients, containing only trace amounts of protein, dietary fiber, vitamins or minerals.

A mixture of sugars and other carbohydrates, honey is mainly fructose (about 38-55%) and glucose (about 31%), with remaining sugars including maltose, sucrose, and other complex carbohydrates. Its glycemic index ranges from 31 to 78, depending on the variety.The specific composition, color, aroma and flavor of any batch of honey depend on the flowers foraged by bees that produced the honey

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