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 Honey is composed primarily of carbohydrates and water. It also includes small amounts of a wide variety of vitamins including niacin, riboflavin, and pantothenic acid along with minerals like calcium, copper, iron, magnesium, phosphorus, potassium, and zinc. Phytochemicals are found in honey originally derived from plants. These include a wide variety of phenolics, peptides, organic acids, vitamins, and enzymes that stimulate the immune system and help kill bacteria and viruses. Honey is more easily digested than regular table sugar. Its sugars (glucose and fructose) are simpler than sucrose (table sugar). 

 Because of its composition and chemical properties, honey is suitable for long-term storage. The key to preservation is limiting access to humidity. In its cured state, honey has a sufficiently high sugar content to inhibit fermentation. If exposed to moist air, its hydrophilic properties pull moisture into the honey, eventually diluting it to the point that fermentation can begin. The long shelf life of honey is attributed to an enzyme found in the stomach of bees. The bees mix glucose oxidase with expelled nectar they previously consumed, creating two byproducts – gluconic acid and hydrogen peroxide, which are partially responsible for honey acidity and suppression of bacterial growth.

 When honey crystallizes, it is still edible and nutritious as ever. It has a very thick and grainy appearance. It also lightens in color compared to when your honey was pourable. Crystallized honey is perfectly good to eat and preferable to many people. Thankfully honey can be returned to its liquid state with little effort. Heat some water in a pot, and put your honey container in the pot of hot water until the honey turns liquid. This gentle transfer of heat to the honey helps bring it back to liquid form without overheating the honey.