Honey (Zagatala) - 1kg
Honey is a sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants (floral nectar) or other insects (aphid honeydew) through regurgitation, enzymatic activity, and water evaporation, and store it in wax structures called honeycombs.
Honey gets its sweetness from the monosaccharides fructose and glucose, and has about the same relative sweetness as granulated sugar. It has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. Most microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years.
- Enhances your eyesight
- Energizes to the body
- To the muscle fatigue
- Arranges digestive system
- Accelerates weight loss
- Arranges blood sugar
- Removes insomnia
- Reduce coughing
- Heals burns and injuries
The Nutritional Value
- Average Composition of Honey
- Honey is primarily fructose (38%), glucose (31%), water (17%), maltose (7%), and other higher carbohydrates, sucrose, minerals, vitamins, and enzymes.
- Vitamins - trace amounts
- Thiamin, Riboflavin, Niacin, Pantothenic acid, Vitamin B-6, Vitamin B-12, Folate, Vitamin C, Vitamin A, Vitamin D, Vitamin E, Vitamin K
- Minerals - trace amounts
- Calcium, Copper, Iron, Magnesium. Manganese, Phosphorous, Potassium, Sodium, Zinc
- Antioxidants - enzymatic and non-enzymatic
- Catalase, ascorbic acid, flavonoids
Store honey in a sealed non-metalic container. For normal use, store the container in a cupboard (away from direct sunlight) at room temperature (21 C). For prolonged storage of honey (> 4 years), store at refrigerator temperature (4 C).