The organoleptic properties of each type of honey are given by the type of nectar collected by bees to produce it.
The best known and consumed honey is the honey of flowers, which is produced by bees from the nectar of these. It can be single-flower, if it prevails, the nectar of one species (chestnut, rosemary, thyme, heather, orange or orange blossom, linden, acacia, eucalyptus, lavender or lavender, blackberry, alfalfa, etc.). Multifloral or when there is combination of various species key, known as “Milflores.”
Honeydew honey or honeydew (also called Honey Dew, Honey Dew or forest honey is produced by bees from the aphid honeydew aphids, scale insects and other sap-sucking insects, usually pine, fir, oak trees. Its flavor is less sweet and darker color. honeydew honey from pine has a peculiar flavor of pine, and is prized for its medicinal use in Europe and Turkey.
Honey is composed primarily of carbohydrates (80%) and water (20%), and contain a wide variety of vitamins and minerals (such as niacin, riboflavin, pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc)
Is a food high in calories, one tablespoon contains 60 calories.
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