Factors such as the extraction method, race, age, sucklers feed, climate, location and time of harvest, influence the composition and can determine for the quality of Royal Jelly.
Royal Jelly owes its nutritional value to the presence of:
• Amino acids: aspartic acid, glutamic acid, alanine, arginine, cystine, phenylalanine, valine, glycine, isoleucine, histidine, leucine, lysine, methionine, proline, serine, taurine, tyrosine, threonine and tryptophan.
• Vitamins: B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (Inositol), B8 (biotin), B9 (folic acid), B12 (cyanocobalamin) A, C, D and E.
• Minerals: calcium, copper, iron, phosphorus, potassium, selenium, silicon and sulfur.
• Other substances such as acetylcholine and acids 10-hidroxidecanoico (HDA) and 10-hidroxidecenoico (HDE), give antibiotic and antifungal activity and facilitate its conservation and is currently measured to assess its quality and freshness.
ANALYSIS
Calories 156 Kcal/100g
Humidity ........... 65%
Ash ........... 1%
Carbohydrates ........... 17%
Protein ........... 13%
Fat ........... 4%
H.D.A content........ 1.6%
Miscellaneous ........... 13.2%
Bees produce Royal Jelly from bee pollen and honey. In its composition there are essential substances for life's development.