Organic is a term used to describe the way the products are grown or processed. Honey is a sweet food made by bees using nectar from flowers. Honey bees transform nectar into honey by a process of regurgitation, and store it as a primary food source in wax honeycombs inside the beehive. Honey gets its sweetness from the monosaccharides fructose and glucose, and has approximately the same relative sweetness as that of granulated sugar. Flavors of honey vary based on the nectar source, and various types and grades of honey are available

Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%),[1] making it similar to the synthetically produced inverted sugar syrup, which is approximately 48% fructose, 47% glucose, and 5% sucrose. As with all nutritive sweeteners, honey is mostly sugars and contains only trace amounts of vitamins or minerals Honey also contains tiny amounts of several compounds thought to function as antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and pinocembrin. 

Organic is a term used to describe the way the products are grown or processed. Honey is a sweet food made by bees using nectar from flowers. Honey bees transform nectar into honey by a process of regurgitation, and store it as a primary food source in wax honeycombs inside the beehive. Honey gets its sweetness from the monosaccharides fructose and glucose, and has approximately the same relative sweetness as that of granulated sugar. Flavors of honey vary based on the nectar source, and various types and grades of honey are available

Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%),[1] making it similar to the synthetically produced inverted sugar syrup, which is approximately 48% fructose, 47% glucose, and 5% sucrose. As with all nutritive sweeteners, honey is mostly sugars and contains only trace amounts of vitamins or minerals Honey also contains tiny amounts of several compounds thought to function as antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and pinocembrin.