Nectar itself is composed mainly of sucrose and water. Bees add enzymes known as invertase that creates additional chemical compounds, inverting the sucrose into fructose and glucose, and then evaporating the water so that the resulting products will resist spoiling.
Honey is a source of carbohydrates.
For millions of years, bees and flowers have worked together to create countless naturally healthy and flavourful honey combinations. The nectar of each flower and tree contributes its own palette of tastes and enzymes to its local beehive. Throughout history, the Maori people of New Zealand have enjoyed the well-known benefits of honey sourced from the rare and beautiful flowers of the Manuka tree. New Zealand’s Manuka honey is a wonder of nature. Rich in therapeutic benefits, it is considered one of the most multi-dimensional foods in the world, containing complex sugars, proteins, amino acids, organic acids, vitamins, flavonoids, and other naturally occurring compounds. The vitamins and minerals in honey are excellents ways to metabolizing undesirable cholesterol and fatty acids in the body helping to promoting a healthy life for all of us.
Honey has a healthy Glycemic index (GI). The GI for honey is between 48-55, whereas the GI for table sugar is between 58-65. This simply means that the sugar in honey can be absorbed into the bloodstream gradually, which results in better digestion, and less stress on the pancreas.