Honey is a natural ingredient, which provides energy and health benefits. It is mainly used for human consumption (but also in cosmetics), either as pure honey or as an ingredient of other food products such as desserts, cereals and juices. There are hundreds of different types of honey such as clover, manuka, depending on botanical origin. This article explores how honey is made, describes its composition and anothe that researches its health effects.
The bee's journey begins with the nectar of flowers. Bees collect nectar and bee saliva enzymes sell the sugar in glucose and fructose that is stored in the honeycombs to feed the hive during the winter. In the honeycomb, excess water evaporates a step of the constant power of the bee's wings. The thick, sticky liquid result is what we know as honey.
The importance of bees
Honey bees do not produce sinin that important papers are produced as crop pollinators.
Different types of honey
There are more than 300 different types of honey worldwide. Floral in color, aroma and flavor according to the plant source where the bees collect the nectar. Some of the best known types of honey are manuka honey.
Honey can be cleared into two categories: raw and esacán. When honey is extracted from the hive, it is usually filtered to remove wax and other non-honey particles. It is then available in its raw honey form, which can be heated and financially later so that it becomes available as _a injury, the most commonly available form in supermarkets. The heating and bottling process eliminates pathogens, but the vitamins and antioxidants present in the next.
The nutritional composition of honey
The season, environmental conditions, processing techniques and varieties of flower nectar to the property in the composition of honey but essential, mind, the main nutritional components are simple sugars: fructose and glucose. In addition to water, honey with very small amounts of proteins, vitamins, minerals, enzymes and polyphenols, pollen flavonoids, which can help identify the origin of honey.
Honey is typically a mild liquid than tiny imperceptible crystals. However, factors such as its origin, low storage temperature, mayor storage time and mayor glucose content, lead to crystallization; larger crystals form and the texture becomes crisp. The process can be reversed momentarily by a gentle single. However, heating and filtration of honey (to purify it) can affect its properties, for example by obscuring color, desalmatory and removing antioxidants cleared for health.