The honey production
HONEY AVERAGE CHIMICAL COMPOSITION
|
Glucides
|
79,5%
|
|
Mainly Glucose and Fructose (so called “noble sugars“) Maltose, Isomaltose, Raffinose, Dextrine
|
|
Proteins
Lipids
Water
Ashes
|
0,3%
0,2%
17,0%
0,2%
|
|
|
|
Other subst.
|
3,0%
|
|
Vitamins: B1(0,02mg%), B2 ( 0,06mg%), B6 (0,3mg%),
C (14 mg%), Niacin (3,6mg%), Panthotenic acid (0,1 mg) Enzymes: Amylase, Invertase, Oxidase, Catalase, Phosphstase Minerals: Calcium (11mg%), Ferro (0,9mg%), Phosphorous (51 mg%), Copper (0,08mg%), Potassium ( 16mg%), Manganese (0,2mg%), Sodium ( 11mg%), Sulphur (5mg%) |
