Honey is produced by bees from plant nectar. It takes the nectar from approximately 1,500,000 flowers to make just one jar of honey.
It is usually made up of around 38% fructose (usually, the clearer the honey, the higher the fructose level), 31 % glucose, 2% sucrose, 17% water, and very small amounts of thiamin ascorbic acid, riboflavin, pantygiothenic acid, rydoxine, niacin, pollen and traces of wax, although modern heat treatments can destroy these, and it is for these nutrient values that it has become more valued than the ‘empty’ calories provided by refined sugars.
Athletes through the ages, from the first Olympic Games onwards, have used honey as an energy booster, the two main sugars acting in tandem to give two levels of energy: the sucrose being almost instantly absorbed, the fructose providing a more sustained supply of energy.
It is usually made up of around 38% fructose (usually, the clearer the honey, the higher the fructose level), 31 % glucose, 2% sucrose, 17% water, and very small amounts of thiamin ascorbic acid, riboflavin, pantygiothenic acid, rydoxine, niacin, pollen and traces of wax, although modern heat treatments can destroy these, and it is for these nutrient values that it has become more valued than the ‘empty’ calories provided by refined sugars.
Athletes through the ages, from the first Olympic Games onwards, have used honey as an energy booster, the two main sugars acting in tandem to give two levels of energy: the sucrose being almost instantly absorbed, the fructose providing a more sustained supply of energy.