Of course, the most important ingredient in honey is sugar, mainly fructose and glucose. The total amount of these two sugars accounts for 85%~95% of the total sugar in honey, and the mineral content is generally 0.04%~0.06%, mainly including potassium, magnesium, phosphorus, calcium, sodium, iron, copper, manganese, zinc, silicon, chromium, nickel and cobalt. Honey also contains vitamin B2, nicotinic acid, pantothenic acid and trace amounts of vitamin C, flavonoids, phenolic compounds (phenolic acids), coumarins and so on. There are also some sucrase, glucose oxidase, amylase, catalase, phosphatase, reductase, protease and lipase.

Flavonoids contained in honey help to resist oxidation. When fructose contained in honey is not fully absorbed in the intestine, fructose will be acidified, thus stimulating the intestine, relaxing bowels and reducing fire. Compared with glucose, honey is absorbed slowly and converted into fat slowly, which is suitable for the elderly.

Extended data:

Classification of honey:

I. Isohoney of 1

Honey source flower species: loquat, litchi, longan, linden, Sophora japonica, citrus, spike thorn, Vitex negundo and so on.

Color: water white, white, black, light amber.

Status: transparent, viscous liquid or crystal.

Taste: fruity Shang Gao, sweet and moist, with the unique floral fragrance of honey plants.

Second-class honey

Honey source flower species: jujube flower, rape, Chinese milk vetch, cotton, etc.

Color: yellow, light amber, amber.

Status: transparent, viscous liquid or crystal.

Taste: It tastes sweet and has the unique fragrance of honey plants.

Third-class honey

Honey source flower species: butter, eucalyptus and so on.

Color: yellow, light amber, dark amber.

State: transparent or translucent viscous liquid or crystal.

Taste: sweet and tasteless.

Color: dark amber, dark brown.

People's Network-Confession of Honey

Baidu Encyclopedia-Honey (honey brewed by bees)