Tag: Honey facts

According to the USDA, a single tablespoon of pure honey contains 64 calories, almost all from carbohydrates. Since royal honey is an enhanced honey product, it is not calorie-free and its specific calorie content can vary depending on the brand and added ingredients.

Honey contains a natural water content, typically ranging from 14% to 20%. Water significantly affects honey by influencing its quality, texture, and shelf stability, with excessive moisture posing a serious risk of fermentation and spoilage.

Did you know that honey contains over 80% sugars and only about 17% water on average? The monosaccharide fructose is the main component of honey, though its precise concentration, along with other elements, can vary significantly based on its botanical origin.

Archaeologists have discovered honey in ancient tombs that was still edible, proving its remarkable longevity. Understanding the difference between multi flower honey and regular honey is crucial for appreciating this natural sweetener's diverse properties and health benefits.

According to research, heating raw honey above certain temperatures starts to degrade its beneficial enzymes and antioxidants. While not becoming toxic in the modern sense, the process strips away the very compounds that make raw honey a nutritional powerhouse, turning it into little more than a simple sweetener. This is why experts and traditional medicine practices like Ayurveda advise against overheating it.

Over 79% of honeys containing more than 200 mg/kg of glycerol have shown the presence of microorganisms and spores, indicating that glycerin, also known as glycerol, is a natural by-product of the fermentation process in honey.

Despite a common misconception, bee pollen is not the same as honey, but rather a distinct substance with its own unique nutritional profile. So, is bee pollen similar to honey, and what makes these two popular bee products different?

According to the Centers for Disease Control and Prevention, honey is the one identified and avoidable food reservoir for the bacterial spores that cause infant botulism. While a spoonful of honey is a beloved treat for many adults, its raw form can pose serious, though rare, health risks for specific populations, leading many to ask, 'why can't you eat raw honey?'

According to the National Honey Board, there are over 300 unique types of honey in the United States alone, and their colors can range from water-white to dark amber or nearly black. Understanding why does my honey look black can reveal fascinating insights into its origin, mineral content, and handling process, not necessarily indicating spoilage.

Raw honey is a remarkably complex natural substance, primarily composed of 76-80% natural sugars and approximately 17% water. Beyond these main constituents, the answer to what does honey contain mostly is sugars, but also a complex blend of amino acids, vitamins, minerals, and antioxidants that contribute to its unique nutritional profile and health benefits.