Honey, a natural product, seems to be in the foreground due to the image of a healthy, dietary product that it conveys. It is therefore considered a ‘functional food’, which prompts us to question its composition and therapeutic properties. Monofloral honeys come mainly from the nectar of a sole main plant. To explore the potential of monofloral honeys as a functional food, this study was carried out to determine their content of total phenolic compounds, flavonoids, antioxidant compounds and essential nutrients. Total phenol and flavonoid contents were determined using the Folin-Ciocalteu and AlCl3 methods, respectively. The in vitro antioxidant activity of the honeys was evaluated using the DPPH method. Essential mineral content was determined using the AOAC standard analysis method. The results of this analysis showed that the honeys had an average total phenol content of 834.22 ± 102.88 mg GAE/kg, an average total flavonoid content of 5.37 ± 1.8 mg QE/100 g, an average Na content of 74.72 ± 33.53 mg/kg, an average Fe content of 6.44 ± 0.64 mg/kg and an average K content of 0.019 ± 0.0 mg/kg. However, the average antioxidant activity of the honeys was low, with an IC50 of 17.09 ± 9.11 mg/ml. These results offer interesting opportunities for valorising our honeys in the fight against food insecurity.