Honey is a source of carbohydrates — mainly fructose (about 38.5 percent) and glucose (about 31.0 percent). The remaining carbohydrates include maltose, sucrose and other complex carbohydrates. On average, honey is 17.1 percent water. 

     In addition, honey contains a wide array of vitamins, such as vitamin B6, thiamin, niacin, riboflavin and pantothenic acid. Essential minerals including calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc as well as several different amino acids have been identified in honey. (Some of these compounds exist in quantities less than 10 percent of the recommended daily requirement.)

     Honey also contains several compounds which function as antioxidants (see honey facts) — compounds that may help delay the oxidative damage to cells or tissues in our bodies. Known antioxidant compounds in honey are chrysin, pinobanksin, vitamin C, catalase and pinocembrin. 

Research has shown that unlike most other sweeteners, honey contains small amounts of a wide array of vitamins, minerals, amino acids and antioxidants.