Its virtue as a food, its quick absorption into the blood stream.
The basic nutritional value of honey is unique and it contains vitamins, minerals, amino acids, enzymes, fibers, phenolic acids, flavonoids and carbohydrate in form of 38% fructose, 31% glucose, maltose, melezitose and sucrose.
Honey contains several importance enzymes for metabolism in human body including diastase, invertase, catalase, peroxidase and lipase.
It has anti-oxidative and immune system building properties but processing and heat destroy many of these assets.
Raw honey, on the other hand, is a vastly different product. Because it is unheated, it is much thicker, and has a different nutritional profile from heat treated, liquefied honey.
Since they are not subjected to heat treatment, the original enzymes in raw honey remain fully present and active. In this way, raw honey is denser in trace phytonutrients and active enzymes.
Honey should be natural, raw, unheated, unfiltered and unprocessed. Carbohydrates such as sugars need the B-vitamins in order to be assimilated properly. Honey contains sufficient of the B-vitamins to digest them properly.
Food value of honey
