Humidity is a fundamental component for the conservation of honey. While the percentage of humidity remains below 18% nothing will be able to grow in it. However above that quantity fermenting processes can appear.
The mineral content is very low. The most frequently found are calcium, copper, iron, magnesium, manganese, zinc, phosphorus and potassium.
Also present are around half of the existing amino acids, organic acids (acetic acid, citrus acid, amongst others) and vitamins B, vitamin C, D and E. The honey still has a considerable amount of antioxidants (Flavonoids and phenolics).
The most common contents of honey are found in the following table:
