The ingredients that are contained in honey vary depending on the origin and type of the honey. The most important types of sugar in honey are glucose and fructose, which provide the body with readily available energy. Enzymes such as invertase, diastase and glucose oxidase play a crucial role in honey production and storage. Vitamins and minerals, including vitamin C, calcium, iron, magnesium, potassium and zinc, enhance the nutritional quality of the honey. Organic acids such as gluconic acid promote acid formation and assist in the preservation of the honey. Amino acids, such as proline, are used to determine the quality of honey. Further components include hormones, inhibins, flavourings and pollen.

The nutritional composition of honey depends heavily on the type of food source collected. Blossom Honey is produced when bees primarily collect nectar from flowers. This type of honey tends to be lighter in colour and milder in taste. Honeydew Honey, in contrast, is made from the sugary honeydew that plant-sucking insects produce on coniferous and deciduous trees. Examples of Honeydew Honey are Forest Honey and Fir Honey. These honeys are darker and have a more intense flavour as they have undergone double refinement: first by the insects and then by the bees.

The precise nutritional values of honey can vary depending on the type and origin. As a result, all the values stated should be regarded as average values.