The color of honey varies according to their botanical origin and the weather of the place where the plants grow. In general, dark honey has higher mineral content (e.g. potassium, manganese, iron, sodium, etc.) than lighter ones. Also, the darker the honey color, the higher the phenolic and flavonoid contents and the antioxidant levels, which are critical in counteracting free radicals responsible for triggering the aging process and diseases, such as cancer, hypertension and high blood cholesterol and diabetes (General Medicine, 2014; Food Chem. 2007). Full-bodied honeys, such as Blackbutt, Jarrah, Manuka, Thyme, Dandelion, Leatherwood, Meadow, Heather, Chestnut, Honeydew, and Buckwheat happen to have darker color.