Invert sugar is formed by splitting sucrose in a process called inversion. This sugar prevents crystallization of cane sugar in candy making. Confectioner's Sugar, or Powdered Sugar, consists of finely ground sucrose crystals mixed with a small amount of corn starch. Honey is an invert sugar formed by an enzyme from nectar gathered by bees. Honey contains fructose, glucose, maltose, and sucrose.
Honey contains only trace amounts of vitamins and minerals.
One would have to eat large quantities before any nutritional benefit would be received. The amounts of fructose vary with the manufacturer. An enzyme-linked process increases the fructose content, thus making HFCS sweeter than regular corn syrup. Dextrose comprises most of the remainder. Levulose, or Fructose, is a commercial sugar much sweeter than sucrose.