Honey is a liquid sweetener produced by honeybees’ transformation of flower nectar. It has approxmately the same relative sweetness as sucrose, white sugar. The flavor of honey varies depending on the plants from which the bees derived the nectar.

Health considerations

Honey is on average 38% fructose, 31% glucose, with water, maltose, sucrose, and other sugars making up the rest. Water content, vitamin and mineral content, and glycemic index varies between honey varieties. Honey is not advised for infants due to the potential for dormant endospores of the botulism-causing bacterium; immature intestinal tracts cannot handle this.

Keep in mind

Most commercial honeys are pasteurized to kill microorganisms which may lead to spoilage as well as to reduce crystallization. Some apiaries treat hives with antibiotics and other drugs to prevent colony collapse; trace amounts may be present in the honey itself.

May be found in

Processed meat, condiments, baked goods, spreads, creamed, liquid, frozen desserts, sauces, spreads, marinades, dips, nut butters, energy bars


Oregon State University
International Journal of Food Properties

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