First, the brewing time is different.
The biggest difference between raw honey and cooked honey is the different brewing time. In fact, it takes an extremely complicated brewing process to turn nectar into honey, which takes at least 7 days to complete. Immature honey with brewing time less than 7 days is called raw honey, and natural mature honey with brewing time more than 7 days is called cooked honey, which means raw honey and cooked honey are divided according to maturity.
Second, the nutrients are different.
There are obvious differences in nutritional components between raw honey and cooked honey. For example, boiled bees are mainly composed of monosaccharides (glucose and fructose), while raw honey that has not yet been brewed contains a lot of sucrose. Another example is that cooked bees contain a lot of active enzymes, while raw honey contains very little enzymes. In fact, only bees collect nectar and fully brew mature honey is the real honey.
Third, the water content is different.
The water content of raw honey and cooked honey is obviously different. In fact, the nectar collected by bees from honey sources has a high water content, and evaporating the water content in nectar is the most important link for bees to make honey. Therefore, honey has a high moisture content when it is immature and must be artificially concentrated before it can be sold in the market. However, artificial concentration can only change the water content, leading to the inactivation of enzymes in honey.