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 47% fructose, 47% glucose and 5% sucrose. Honey's remaining
carbohydrates include maltose, sucrose, and other complex carbohydrates. Honey contains trace amounts of several
vitamins and minerals. As with all nutritive sweeteners, honey is mostly sugars and is not a significant source 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 will depend largely on the mix of flowers available to the bees that produced the honey. Honey has a density of about 1.36 kg/liter (40% denser than water). Typical honey analysis Fructose: 38% Glucose: 31% Sucrose: 1% Water: 17% Other sugars: 9% (maltose, melezitose) Ash: 0.17% Other: 3.38% The analysis of the sugar content of honey is used for detecting adulteration