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Nutrition - Facts for Honey
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Honey.
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Honey

Calories 304 Calories from Fat 0
(0%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 4mg 0.00%
Potassium 52mg 0.05%
Total Carbohydrate 82g 82%
Protein 0g 0%


NutrientQuantityUnits
Alanine 0.01 g
Alcohol, ethyl 0.00 g
Arginine 0.01 g
Ash 0.20 g
Aspartic acid 0.03 g
Betaine 1.70 mg
Caffeine 0.00 mg
Calcium, Ca 6.00 mg
Carbohydrate, by difference 82.40 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 0.00 mg
Choline, total 2.20 mg
Copper, Cu 0.04 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.00 g
Energy 304.00 kcal
Energy 1272.00 kJ
Fatty acids, total monounsaturated 0.00 g
Fatty acids, total polyunsaturated 0.00 g
Fatty acids, total saturated 0.00 g
Fiber, total dietary 0.20 g
Fluoride, F 7.00 mcg
Folate, DFE 2.00 mcg_DFE
Folate, food 2.00 mcg
Folate, total 2.00 mcg
Folic acid 0.00 mcg
Fructose 40.94 g
Galactose 3.10 g
Glucose (dextrose) 35.75 g
Glutamic acid 0.02 g
Glycine 0.01 g
Histidine 0.00 g
Iron, Fe 0.42 mg
Isoleucine 0.01 g
Leucine 0.01 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 0.01 g
Magnesium, Mg 2.00 mg
Maltose 1.44 g
Manganese, Mn 0.08 mg
Methionine 0.00 g
Niacin 0.12 mg
Pantothenic acid 0.07 mg
Phenylalanine 0.01 g
Phosphorus, P 4.00 mg
Potassium, K 52.00 mg
Proline 0.09 g
Protein 0.30 g
Retinol 0.00 mcg
Riboflavin 0.04 mg
Selenium, Se 0.80 mcg
Serine 0.01 g
Sodium, Na 4.00 mg
Sucrose 0.89 g
Sugars, total 82.12 g
Theobromine 0.00 mg
Thiamin 0.00 mg
Threonine 0.00 g
Total lipid (fat) 0.00 g
Tryptophan 0.00 g
Tyrosine 0.01 g
Valine 0.01 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.02 mg
Vitamin C, total ascorbic acid 0.50 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.00 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.00 mcg
Water 17.10 g
Zinc, Zn 0.22 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J.L. Iverson, M.P. Bueno. "Evaluation of high pressure liquid chromatography and gas liquid chromatography for quantitative determination of sugars in foods". 1981 Journal of the Association of Official Analytical Chemists 64 1 Pg. 139 - 143
  3. P. Sporns. "Alberta honey composition". 1992 Food Research International 25 Pg. 93 - 100
  4. K.W. Swallow, N.H. Low. "Analysis And Quantitation Of The Carbohydrates In Honey Using High-Performance Liquid Chromatography.". 1990 Journal of Agricultural and Food Chemistry 38 9 Pg. 1828 - 1832
  5. J.W. White, R MeLoy, J Probst, W Huser. "Sugars Containing Galactose Occur In Honey". 1986 Journal Of Agricultural Research (J Apic Res. V.25 (3) 25 3 Pg. 182 - 185
  6. S.L. Booth, J.A. Sadowski, J.A. T. Pennington. "Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study". 1995 Journal of Agricultural and Food Chemistry 43 6 Pg. 1574 - 1579
  7. G. Ferland, D. MacDonald, J.A. Sadowski. "Development of a diet low in vitamin K (phylloquinone)". 1992 J. American Dietetic Assoc 92 5 Pg. 593 - 597
  8. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  9. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 8e". 2004 Beltsville MD

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