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The diversity of constituents ensures that honey is particularly highly valued as physiological nourishment. The composition of the different types of honey varies greatly as a result of the differing natural starting conditions (climate, plant type etc.)
The sweet taste comes from the high levels of fruit sugar and glucose (70 to 80%). In addition it contains 15 to 21% water and enzymes, amino acids, traces of fat, pollen and more than 100 aromatic compounds. Honey also contains traces of vitamins C, B1, B2, B6, biotin and pantothenic acid. It contains varying amounts of the minerals potassium, magnesium, and calcium and the trace elements iron, copper, manganese and chromium.
The high sugar content in honey means that it is very energy-rich (100g honey contains 325 kcal/1360kj).
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