Editing Honey (section)

=== Sugar profile ===
A mixture of sugars and other carbohydrates, honey is mainly [[fructose]] (about 38%) and [[glucose]] (about 32%),<ref name="NHB carbs" /> with remaining sugars including [[maltose]], [[sucrose]], and other [[Oligosaccharide|complex carbohydrates]].<ref name="NHB carbs" /> Its [[glycemic index]] ranges from 31 to 78, depending on the variety.<ref>Arcot, Jayashree and Brand-Miller, Jennie (March 2005) [https://www.agrifutures.com.au/wp-content/uploads/publications/05-027.pdf A Preliminary Assessment of the Glycemic Index of Honey] {{Webarchive|url=https://web.archive.org/web/20200412195947/https://www.agrifutures.com.au/wp-content/uploads/publications/05-027.pdf |date=12 April 2020 }}. A report for the Rural Industries Research and Development Corporation. RIRDC Publication No 05/027. rirdc.infoservices.com.au</ref> The specific composition, color, aroma, and flavor of any batch of honey depend on the flowers foraged by bees that produced the honey.<ref name="hunt">{{cite book |url=http://babel.hathitrust.org/cgi/pt?id=wu.89094204153;view=1up;seq=3 |publisher=US Department of Agriculture, Farmers' Bulletin, No. 653 |vauthors=Hunt CL, Atwater HW |date=7 April 1915 |title=Honey and Its Uses in the Home |access-date=2 April 2015 |archive-date=15 October 2023 |archive-url=https://web.archive.org/web/20231015114113/https://babel.hathitrust.org/cgi/pt?id=wu.89094204153;view=1up;seq=3 |url-status=live }}</ref>

One 1980 study found that mixed [[flower|floral]] honey from several United States regions typically contains the following:<ref name="Comp">{{cite web |url=http://www.beesource.com/resources/usda/honey-composition-and-properties |title=Beesource Beekeeping: Honey Composition and Properties |publisher=Beesource.com |date=October 1980|access-date=6 February 2011|archive-date=24 December 2010|archive-url=https://web.archive.org/web/20101224183023/http://www.beesource.com/resources/usda/honey-composition-and-properties/|url-status=dead}}</ref>
* Fructose: 38.2%
* Glucose: 31.3%
* Maltose: 7.1%
* Sucrose: 1.3%
* Water: 17.2%
* [[Maltodextrin|Higher sugars]]: 1.5%
* Ash: 0.2%
* Other/undetermined: 3.2%
This means that 55% of the combined fructose and glucose content was fructose and 45% was glucose, which enables comparison with the essentially identical result (average of 56% and 44%) in the study described below:

A 2013 [[NMR spectroscopy]] study of 20 different honeys from Germany found that their sugar contents comprised:
* Fructose: 28% to 41%
* Glucose: 22% to 35%
The average ratio was 56% fructose to 44% glucose, but the ratios in the individual honeys ranged from a high of 64% fructose and 36% glucose (one type of flower honey; table 3 in reference) to a low of 50% fructose and 50% glucose (a different floral source). This NMR method was not able to quantify maltose, [[galactose]], and the other minor sugars as compared to fructose and glucose.<ref>{{cite journal |last1=Ohmenhaeuser |first1=Marc |last2=Monakhova |first2=Yulia B. |last3=Kuballa |first3=Thomas |last4=Lachenmeier |first4=Dirk W. |title=Qualitative and Quantitative Control of Honeys Using NMR Spectroscopy and Chemometrics |journal=ISRN Analytical Chemistry |date=2013 |volume=2013 |pages=1–9 |doi=10.1155/2013/825318 |url=https://zenodo.org/record/438103 |doi-access=free |access-date=6 September 2019 |archive-date=1 August 2020 |archive-url=https://web.archive.org/web/20200801154657/https://zenodo.org/record/438103 |url-status=live }}</ref>