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Honey (USDA#19296) |
| Serving Size 1 cup |
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| Water 17g |
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| Calories 304 |
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| Energy 1272kj |
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| Protein 0g |
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| Total Fat 0g |
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| Ash 0g |
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| Total Carbohydrates 82g |
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| Dietary Fiber 0g |
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| Sugars 82g |
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| Sucrose 0g |
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| Glucose (dextrose) 35g |
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| Fructose 40g |
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| Maltose 1g |
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| Galactose 3g |
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| Calcium, Ca 6mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 2mg |
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| Phosphorus, P 4mg |
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| Potassium 52mg |
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| Sodium 4mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 3mg |
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| Manganese, Mn 8mg |
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| Selenium, Se 0mcg |
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| Fluoride, F 7mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 3mg |
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| Niacin 0mg |
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| Pantothenic acid 6mg |
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| Vitamin B-6 0mg |
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| Folate, total 2mcg |
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| Folic acid 0mcg |
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| Folate, food 2mcg |
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| Folate, DFE 2mcg_DFE |
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| Choline, total 2mg |
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| Betaine 1mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 4g |
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| Threonine 4g |
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| Isoleucine 8g |
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| Leucine 0g |
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| Lysine 8g |
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| Methionine 0g |
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| Cystine 3g |
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| Phenylalanine 1g |
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| Tyrosine 8g |
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| Valine 8g |
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| Arginine 5g |
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| Histidine 0g |
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| Alanine 6g |
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| Aspartic acid 0g |
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| Glutamic acid 1g |
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| Glycine 7g |
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| Proline 8g |
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| Serine 6g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Honey usda nutrition - Related Content |
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| A ham that is wet cured with honey consisting of at least one half of the sweetening ingredient used in the curing mix. The honey must be used in an amount sufficient to affect ... |
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| A descriptor of wine characterized by the flavor/aromas of honey. Wines that have been infected with “noble rot” typically possess a “honeyed” flavor/aroma. |
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| A very sweet, thick fluid produced by honeybees from flower nectar. It is a natural sweetener that is used in many food dishes to increase the intensity of the flavor desired for ... |
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| A type of mustard made with a combination of herbs and spices blended into a mustard base that is sweetened with honey. It is popular as a condiment for sandwiches, as a dipping ... |
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