Information about honey

Honey is one of the oldest and first sweeteners used by humans and contains sugars such as glucose, fructose, minerals such as magnesium, potassium, calcium, sodium chloride, sulfur, iron and phosphate. In addition, vitamins such as B1, B2, B6, B3, B5 and C are also seen in different proportions depending on the quality and type of honey.
In addition to the above, there is a small amount of copper, iodine and zinc in honey. That's why bees are now one of the most important parts of a healthy farming economy. An important feature of honey is its antimicrobial properties. Honey is a natural disinfectant. Research in recent years has shown that putting it on wounds prevents infection. Since honey contains antibacterial substances, it can heal wounds well.
Before reaching the hive, the bee absorbs some of the nectar from the water on the way, and because the nectar of the flowers contains "50" to "80" percent of the water, it reduces the moisture content of the honey to about 17 to a maximum of 25 percent. About one gram of honey is obtained from about three grams of honey that the bee brings to the hive. Of course, the honey of the northern regions of the country has more water due to the high humidity, so it is watery, but the honey of the mountainous regions has less water.

Bees also add a type of diastase enzyme called anortase to nectar, which, along with the sugars and starches that make up four-fifths of the weight of honey, is a major cause of honey crystallization. Therefore, the belief that unnatural honey is sugary is not true, but the reason for the crystallization and deposition of natural honey is the presence of diastasis as well as carbohydrates. Diastasis absorbs very small amounts of honey and causes it to settle. The higher the amount of glucose in honey, the faster it crystallizes and settles. This property is only seen in natural and non-counterfeit honey, because only natural honey contains diastase. The sugaring or crystallization time of honey varies depending on the type of flower, and even in the case of acacia honey, it can take up to four years. In European countries, hardened and crystallized honey is more popular.
It is impossible to distinguish between natural and unnatural honey by tasting it. There is no other way for the consumer, and that is to use the tools that the body has given him. He evaluates the appearance of honey with his eyes, smells it with his nose, and tastes it with his tongue.
If it was a collection of characteristics of nature, and if honey had the aroma and taste of flowers, it is real honey and it is worth paying a reasonable price for. It should be noted that the taste, aroma, taste, color and smell of honey are only related to the flowers of each region and do not depend on the bee breed. The type of race only affects overwork and underemployment.
As mentioned earlier, four-fifths of the weight of honey is made up of carbohydrates, and the rest is protein, minerals, aromatic elements, enzymes, vitamins, pollen, and water.
Each 100 grams of honey produces 330 kcal of energy. Therefore, honey is a nutritious and energetic food and with its diastases, it melts the fats around the heart. For this reason, its use is recommended for the elderly and heart patients.