Let's meet with Honey

Honey is a sweet food made by bees
foraging nectar from flowers. The variety
produced by honey bees (the genus Apis ) is
the one most commonly referred to, as it is
the type of honey collected by most
beekeepers and consumed by people. Honey is
also produced by bumblebees , stingless bees ,
and other hymenopteran insects such as
honey wasps , though the quantity is generally
lower and they have slightly different properties
compared to honey from the genus Apis.
Honey bees convert nectar into honey by a
process of regurgitation and evaporation: they
store it as a primary food source in wax
honeycombs inside the beehive.
Honey gets its sweetness from the
monosaccharides fructose and glucose , and
has about the same relative sweetness as
granulated sugar .It has attractive
chemical properties for baking and a distinctive
flavor that leads some people to prefer it to
sugar and other sweeteners. Most
microorganisms do not grow in honey so
sealed honey does not spoil, even after
thousands of years.
However, honey
sometimes contains dormant endospores of
the bacterium Clostridium botulinum , which
can be dangerous to babies, as it may result
in botulism.
People who have a weakened immune system
should not eat honey because of the risk of
bacterial or fungal infection. There is some
evidence that honey may be effective in
treating diseases and other medical conditions
such as wounds and burns. However, the
evidence is overall not conclusive. Providing
64 calories in a typical serving of one
tablespoon (15 mL), honey contains no
significant essential nutrient content.
Honey
is generally safe but there are various,
potential adverse-effects or interactions it may
have in combination with excessive
consumption, existing disease conditions, or
drugs .
Honey collection is an
ancient activity. Humans apparently began
foraging for honey at least 8,000 years ago, as
evidenced by a cave painting in Valencia,
Spain.

Honey Nutritional value per 100 g (3.5 oz)
Energy 1,272 kJ (304 kcal)
Sugars 82.12 g
Dietary fiber 0.2 g
Vitamins
Riboflavin (B ) 0.038 mg
Niacin (B ) 0.121 mg
Pantothenic acid (B ) 0.068 mg
Vitamin B 0.024 mg
Folate (B ) 2 μg
Vitamin C 0.5 mg
Minerals
Calcium 6 mg
Iron 0.42 mg
Magnesium 2 mg
Phosphorus 4 mg
Potassium 52 mg
Sodium 4 mg
Zinc 0.22 mg
Other constituents
Water 17.10 g