Honey for Nutrition and Health: A Review

@article{Bogdanov2008HoneyFN,
  title={Honey for Nutrition and Health: A Review},
  author={Stefan Bogdanov and Tomislav Jurendi{\'c} and Robert Sieber and Peter Gallmann},
  journal={Journal of the American College of Nutrition},
  year={2008},
  volume={27},
  pages={677 - 689}
}
Due to the variation of botanical origin honey differs in appearance, sensory perception and composition. The main nutritional and health relevant components are carbohydrates, mainly fructose and glucose but also about 25 different oligosaccharides. Although honey is a high carbohydrate food, its glycemic index varies within a wide range from 32 to 85, depending on the botanical source. It contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma… Expand

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