Fir

Description

It is produced by honeydew secretions (honeydews) of the insect that parasitizes on the fir tree, such as coccoids and aphids. It is collected during the summer months, from late May to late July. Its production is affected by the weather conditions of each year.

Properties:

Fir honey is dense. It has a dark, brown color, with the characteristic taste of fir. 

Honey in general is a food of high nutritional value and can be included as part of a healthy and balanced diet. It has strong antioxidant and antimicrobial activity, due to its content in phenolic acids and flavonoids. Due to its low glucose content, it is recommended in cases of diabetes, as well as for stomach diseases. Honey generally contributes to the proper functioning of the body, such as the respiratory system, immune, cardiology, digestive, urology, skin diseases, etc.

All types of honey crystallize, some more and others less, while some may never because of their composition. Blossom honeys (honeys derived from flowers, blossoms, light-colored) crystallize more quickly, due to their natural glucose content, while honey species derived from honeydew secretions (honeydew found in coniferous trees) more slowly or never. Fir honey belongs to the category of honeydew (honeydew secretions). Thick crystals form at its bottom, however it never crystallizes.

At this point we need to point out that all types of honey are beneficial for the human body, as long as the honey is produced by the bee, this miraculous insect. The type of honey we choose has to do with what flavor we like, such as some trace elements that it may contain more percent than another variety.

Ingredients:

It contains more than 180 valuable elements, such as carbohydrates – sugars, vitamins, proteins, amino acids, enzymes, minerals – trace elements and organic acids.

Carbohydrates-sugars are the solid components of honey at a rate of 95-98%. About 20 types of sugars have been found in honey, such as fructose, glucose, sucrose, lactose, maltose, isomaltose, trehalose, arabinose, turanose, erlose, sucrose, raffinose, etc. The main of them are fructose and glucose at the rate of 60-70%.

Vitamins that have been found in honey are: B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyrixodine), C (ascorbic acid), biotin, folic acid, A (provitamin or carotene), D, E, B12, K, etc.

Enzymes such as amylase, invertase, lipase, lactase, diastase, catalase, phosphatase, etc.

Proteins and amino acids, such as proline (the main amino acid of honey), lysine, histidine, arginine, tyrosine, leucine, glutamic acid, phenylanine, tryptophan, etc.

Minerals-trace elements, such as potassium, calcium, magnesium, phosphorus, iron, copper, zinc, selenium, sodium (in small content), potassium, chlorine, manganese, sulfur, silicon, etc.

Preservation and storage: Store in a cool and dry place.