Vitamin Content of Honeys

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Abstract
Microchemical and microbiological determinations showed the presence in honey of thiamine, riboflavin, ascorbic acid, pyridoxine, pantothenic acid, and nicotinic acid. The amount is extremely variable, depending probably on the source of honey and the number of pollen grains present in the product. The most pronounced variation found was in the nicotinic and ascorbic acid content. Clarifying with diatomaceous earth diminishes the vitamin content of honey and therefore should be avoided. Tables are presented showing a statistical study of the vitamin content of twenty-nine samples of Minnesota honeys, and the vitamin content of thirty-one individual samples of honey from various regions of territorial United States as well as seven samples of foreign honey.

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