Honey is the product of honeydew  mixed with bees’ bodily fluids.

If the honey is light or dark, fluid or thick depends from different factors which influence the nectar’s composition:

Which plants it comes from, how the bloom was, which temperature, light, air, sun - and wind conditions predominated, if the ground was wet or dry, rocky or sandy, rich or poor in minerals.

Sugar, acids, minerals and vitamins, colouring and flavouring of the nectar influence the honey’s final characteristic.

Honey is mostly (70/80 %) made of natural sugars, fructose and glucose. In addition to that it contains minerals such as calium, calcium, natrium, magnesium and others.

These minerals are of vital importance for the human organism. Honey contains for example small amounts of vitamin B1,B2, B6,C

Important are enzymes such as “invertase” (which splits sugar in the honey and makes it easily digestible) and “diastase” ( a ferment which splits oxygen) and “katalase”.