De Jong's Pure Honey

Honey gets its sweetness from the monosaccharides fructose and glucose, and has about the same relative sweetness as sucrose (granulated sugar).  It has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. Most microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years.

Honey is a great sweetener and provides 46 calories in a serving of one tablespoon (15 ml).

Ancient product dating back some 8000 years!

Consumption: 

It can be eaten alone, on toast, drizzled on food items, in beverages, in baking and cooking, and it is great is smoothies!  Honey can be used as a substitution for sugars.  

Medical: 

Wounds and burns

Preliminary evidence is that honey heals partial thickness burns 4–5 days faster than conventional dressings, and moderate evidence suggests that honey heals post-operative infections faster and with fewer adverse events than antiseptic and gauze.

Natural Antibiotic

Components of honey under preliminary research for their potential antibacterial properties include methylglyoxal, hydrogen peroxide, and royalisin (also called defensin-1).

Cough

Honey can sooth a sore throat caused by irritation from coughing.  recommends avoiding giving over the counter cough and common cold medication to children under six, and suggests "a homemade remedy containing honey and lemon is likely to be just as useful and safer to take", but warns that honey should not be given to babies because of the risk of infant botulism.

 

Nutritional value per 100 g (3.5 oz)
Energy	1,272 kJ (304 kcal)
Carbohydrates	82.4 g
Sugars	82.12 g
Dietary fiber	0.2 g
Fat	0 g
Protein	0.3 g
Vitamins	Quantity%DV†
Riboflavin (B2)	3% 0.038 mg
Niacin (B3)	1% 0.121 mg
Pantothenic acid (B5)	1% 0.068 mg
Vitamin B6	2% 0.024 mg
Folate (B9)	1% 2 μg
Vitamin C	1% 0.5 mg
Minerals	Quantity%DV†
Calcium	1% 6 mg
Iron	3% 0.42 mg
Magnesium	1% 2 mg
Phosphorus	1% 4 mg
Potassium	1% 52 mg
Sodium	0% 4 mg
Zinc	2% 0.22 mg
Other constituents	Quantity
Water	17.10 g
Full Link to USDA Database entry