Abstract Honey is a food rich in nutrients essential for hu man life such as sugars, proteins, vitamins and minerals and uses honey as food and medicine. Honey is considered one of the most foods which can be adulterated, therefore this study aimed to assess the quality of different samples of natural and industrial honey and matching the results with the international standards. Chemical and physical methods were used in the study to determine the various chemical and physicochemical characteristics. For determinat ion of sugars, a High Performance Liquid Chro matography (HPLC) was used. The results indicate that there were no significant differences in most of the chemical and physicochemical characteristics of natural honey and industrial honey. The results also indicated that the various honey types contained sucrose (10.7%-3.48%), fructose (14.74% -39.01%), glucose (14.09% -35. 6%). Ho wever, the industrial honey was the richest type in nutrients, so its use in industry is highly reco mmended
