It is a unique product, rich in nutrients, known since antiqancient times for its beneficial effect on the health of the human body. A basic supplement to the daily Mediterranean diet, it contains minerals, antioxidants, vitamins, fats and organic acids and enzymes.
NUTRITIONAL VALUE OF HONEY
Frequent use of honey gives strength and well-being to the body. It helps the function of the endocrine glands and the defective metabolism, regulates the function of the intestine, it is invigorating and soothing.
Honey is a source of energy for athletes, children, pregnant women, the sick, for any afflicted body. It provides us with energy, as it is a source of simple and complex carbohydrates. Honey is also known for its antiseptic properties!
Crystallization is a natural phenomenon that does not cause any change in the nutritional and biological properties of honey. It is related to the plant origin of honey and is influenced by its chemical composition. A crystallized honey is neither spoiled nor adulterated. Crystallized honey is easily liquefied in bain-marie without losing any of its biological and nutritional properties.
THE COLOR OF THE HONEY
The color is characteristic of the origin of honey. Dark colored honeys are rich in trace elements (potassium, magnesium, phosphorus, iron, sodium, etc.) and have a high nutritional value. The light colors have a nice aroma and taste.
There are two major categories of honey. Flower honey, produced from flower nectar and honeydew honey produced from the juice of Pine, Fir and other forest plants. When flower honey has specific characteristics, it takes the name of the plant from which it comes. Thus, we have Thyme, Orange, Sunflower, Heather, Chestnut, Cotton, Polycombou honey etc. The same happens with honeydew honey with main categories of Pine and Fir honey. Each category of honey has the following peculiarities and characteristics that make it stand out from all the others.