The composition of honey
The composition, quality, organoleptic elements and form of honey differ from plant to plant, from region to region, from year to year because all these are directly affected by the prevailing weather conditions.
The main component of honey is carbohydrates and more specifically fructose and glucose at a rate of 70-80%.
It is also rich:
Finally, part of the composition of honey is water at a rate of about 16-17%. The water content of honey depends on the climatic conditions of its production environment. Due to the Mediterranean climate in Greece, honey has a relatively low water content.
Numerous studies have shown its beneficial properties for the human body. The therapeutic effect of honey in a wide range of diseases makes it a valuable food for health and wellness. It has tonic and beneficial properties for the body.
Honey has minerals known as trace elements, important for metabolism and nutrition as they are components of the skeleton and cells and participate in various enzyme systems and regulate stomach acidity. Its sugars are easily absorbed by the human body, being a fast source of energy while at the same time benefiting memory.
In addition, honey has been shown to have antiseptic and antibacterial properties against a wide range of pathogens, is tonic and generally enhances the proper functioning of the human body. It is rich in antioxidants such as phenols that protect the body’s cells from damage caused by free radicals roots.
Finally, the enzymes it contains enhance the metabolism and the functions of vital organs while it contains vitamins and antioxidants that act protectively by strengthening the defense of the human body, it has a soothing and therapeutic effect on sore throats and stomach disorders.