Manuka Honey Nutritional benefits
Updated: Nov 3
Nectar itself is composed mainly of sucrose and water. Bees add enzymes known as invertase that create additional chemical compounds, inverting the sucrose into fructose and glucose, and then evaporating the water so that the resulting products will resist spoiling.
is a source of carbohydrates.
Honey is a natural sugar – mostly glucose and fructose. Honey is sweeter than table sugar. Honey has a low water content – this helps preserve the shelf life of honey. The less water content the better the honey. Honey is packed with pollen, royal jelly, beeswax, and propolis.
For millions of years, bees and flowers have worked together to create countless naturally healthy and flavorful honey combinations. The nectar of each flower and tree contributes its own palette of tastes and enzymes to its local beehive. Throughout history, the Maori people of New Zealand, who first discovered Manuka, have enjoyed this flower for its many benefits. Related to the Tee Tree plant, this honey is sourced from the rare and beautiful flowers of the Manuka tree. New Zealand’s Manuka honey is a wonder of nature. It is considered one of the most multi-dimensional foods in the world, containing complex sugars, live enzymes and other naturally occurring compounds and is consumed daily by many.
Honey has a lower Glycemic Index (GI) than table sugar. This simply means that the sugar in honey is absorbed into the bloodstream more gradually.