An analysis of average sample of honey has shown it to consist of moisture 20.0 per cent, protein 0.3 per cent, minerals 0.2 per cent and carbohydrates 79.5 per cent per 100 grams. Its mineral and vitamin contents are calcium 5 mg per cent, phosphorous 16 mg per cent, iron 0.9 mg per cent, riboflavin 0.04 mg per cent, niacin 0.2 mg per cent and vitamin C 4 mg per cent per 100 grams. Its caloric value is 319.

Latest research indicates that the pollen in honey contains all 22 amino acids, 28 minerials, 11 enzymes, 14 fatty acids and 11 carbohydrates. Unfortunately much of these nutritive qualities are lost by hearting the honey to 150 deg F for commercial use. Filtering, bottling and cooling to protect its flavour, remove the pollen grains and do not leave the honey as a pure product.