There is a growing demand of natural products in human diet, both due to the possible negative effects of synthetic food additives on human health and to the increased consumer perception of these products benefits. Among them we find honey, one of the most complex foodstuffs produced by nature and certainly the only sweetening agent that can be used by humans without processing. Honey characteristics are directly dependent on the flora visit by bees, and this is reflected on its composition, Physico-chemical analysis is used routinely to classifY different types of honeys and evaluate their quality. With this work we present a general idea on the chemical properties of Portuguese honeys and contribute to their classification.