Is honey glucose or fructose?

The main component of honey is carbohydrates. Among them, 95%-99.9% of the solid matter is sugar. Sugar in honey accounts for 70% ~ 80% of the total components. These sugars in honey are mainly monosaccharides (glucose and fructose), which usually account for more than 65% of the total components of honey. Secondly, disaccharide, sucrose is the absolute dominant disaccharide, with the content ranging from zero to 8%, and the rest are maltose, koji disaccharide, isomaltose, a.p trehalose, loose disaccharide, kelp disaccharide, Aspergillus niger disaccharide, gentian disaccharide and so on. In addition, there are a few polysaccharides, such as trisaccharide, maltotriose, 1- raffinose, raffinose, fructose maltose, isomaltose, isomaltose and so on.

Glucose and fructose in honey are called reducing sugars because of their reducibility.