Honey is a complex natural product, made mainly of carbohydrates and water, but containing a large number of minor components of which only a fraction is known. Chemical composition can vary with floral source, with individual sugar constituents, ash, nitrogen content and metal content depending on the identity of principal floral sources of nectar. Enzyme activities also vary depending on floral source, and it has been reported that some of the proteins in honey originate from the bees and some from plants (White et al.,1962).
