Honey is comprised primarily of fructose (38.2%), glucose (31%) and water (17.1%).
The remaining 13.7% of honey provides food and beverage manufacturers with some remarkable benefits. Among those components are a variety of other sugars, enzymes, amino acids, antioxidants, vitamins and minerals. It is this unique blend that gives honey its functional advantages. Honey, on average, has a pH of 3.9. This acidity can work to enhance flavors, inhibit mold and bacteria growth and extend the shelf-life of a variety of products.