Honey is a natural sweet substance produced by bees from the nectar of flowers.

Honey is a natural sweet substance produced by bees from the nectar of flowers. Its composition can vary slightly depending on the types of flowers the bees visit and the region where it is produced. However, in general, honey is primarily composed of the following:

Sugars: The predominant sugars in honey are fructose and glucose, which make up around 70-80% of its composition. These sugars give honey its sweet taste and are also responsible for its energy-providing properties.

Water: Honey contains varying amounts of water, typically ranging from 14% to 20%. The water content can influence the thickness and consistency of honey.

Other carbohydrates: Honey may also contain small amounts of other carbohydrates, such as maltose, sucrose, and small quantities of other complex sugars.

Proteins: Honey contains trace amounts of proteins, enzymes, and amino acids.

Organic acids: Honey contains several organic acids, including gluconic acid, acetic acid, and citric acid. These acids contribute to honey's low pH, which inhibits the growth of bacteria and other microorganisms.

Minerals: Honey contains trace amounts of minerals such as calcium, magnesium, potassium, phosphorus, iron, zinc, and selenium.

Vitamins: While present in small quantities, honey may contain various vitamins, including vitamin C, riboflavin (vitamin B2), niacin (vitamin B3), vitamin B6, and small amounts of other B-complex vitamins.

Phenolic compounds: Honey contains antioxidants, such as flavonoids and phenolic acids, which have potential health benefits.

The specific composition of honey can vary based on factors such as floral source, climate, processing methods, and storage conditions. 

Raw, unfiltered honey tends to retain more of its natural compounds compared to processed or pasteurized honey.