It's chock-full of nutrients, albeit at low levels. Honey is an excellent source of potassium. It also contains thiamin, riboflavin, niacin, pyridoxine, and ascorbic acid, not to mention calcium, copper, iron, magnesium, manganese, phosphorous, and sodium, too. So using honey as a sweetening agent has its advantages. Darker honeys contain higher amounts of minerals than lighter honeys.
Enzymes also do their part to make honey far more nutritionally complex than other sweeteners.