The chemical components of Brazilian pepper, citrus and clover honeys were determined. The honey yield/colony for these types of honey during the period of 2012-2014 was also considered. It has been noticed that ash content is widely differed among the experimented samples and it was 0.06 for citrus honey to 0.46% for Brazilian pepper honey. Data revealed that clover honey contained a high level of HMF (77.13 mg/kg); while Citrus honey had the lowest one of 10.73 mg/kg. Brazilian pepper honey was found to contain an amount of 25.0 mg/kg of hydroxy methyl furbural. The pH values ranged from 3.55 (Citrus honey) to 4.50 (Brazilian pepper honey). In general data revealed that the mineral contents, of Brazilian pepper honey samples were higher than that found in both clover and Citrus honeys. Potassium (K) was also shown to be the most abundant element in both honey samples of clover and Citrus (306.600 and 115.300 mg/100g in respect) as compared with the other detected elements. On the other hand, magnesium (Mg) was the most abundant element, which was found in a high concentration in Brazilian pepper honey (422.80 mg/100g). It was also found that among these honey types, great differences among these honey types were existed concerning both HMF and mineral contents of Ca, Na, Mg and zinc. Sucrose (disaccharide) percentage in honey ranged from 3.26% for Brazilian pepper honey to 4.25% for citrus honey. The percentages of sucrose determined in all the experimented types of honey were in conformity with the standards. Fructose is also the most important sugar, and represented high percentage as compared with glucose. Brazilian pepper honey was found to contain the highest percentage of fructose (41.50%). Also, data indicated that the yield of Brazilian pepper proved to be the highest throughout the experimental period with a general mean of 7.21 kg/colony.