Honey

GI(Glucose = 100)

60^*+160^*+1

Energy(kcal/100g)

304 kcal^*304 kcal^*

Carbs(g/100g)

82.4 g82.4 g

Sugars(g/100g)

82.1 g82.1 g

Functional benefits

• Antioxidant capacity (FRAP)

  0.4 mmol FRAP/100g

  Intermediate band (~0.2–0.7 mmol/100 g) among retail honeys in Phillips et al. In-vitro TAC; floral source and processing shift values. Display-only — not in the 2% mineral score.

  Phillips, Carlsen & Blomhoff — Total antioxidant content of alternatives to refined sugar (J Am Diet Assoc) (2009)

• Antimicrobial activity (in vitro)

  Mostly peroxide-linked (glucose oxidase → H₂O₂ when diluted) plus osmolarity/acidity. Heat and filtration often blunt activity — raw / minimally processed jars retain more. Not an infection-treatment or wound-drug claim.

  Chen et al. — Heat/filtration processing vs honey antimicrobial activity and H₂O₂ (Frontiers in Microbiology) (2012)

• Potassium

  52 mg/100g

  Modest vs molasses; floral source varies.

  USDA FoodData Central SR Legacy — Honey (NDB 19296 / FDC 169640) (2018)

Cited minerals can add up to +2 on Best sweetener for everyday health — see Methods.

Risks & side effects

No cited risks or side-effect notes on file yet.

Not medical advice. Published recipe penalties (if any) are on Methods — not a clinical severity scale.

Notes

No extra context notes on file yet.

Notes explain what the open axis or risk labels alone can miss — not medical advice.