The main differences between royal jelly and ordinary honey are chemical composition, production method, use, taste and physical shape.

1. Differences in chemical composition

The main component of royal jelly is water, accounting for about 65% of honey, followed by protein, accounting for about 11%-15%, and Carbohydrates 8.5% to 16%, lipids 6%, ash 0.4% to 2%, unidentified substances 2.84% to 3%;

The main component of honey is sugar, accounting for about 75% of honey. , followed by water, protein, vitamins, minerals, amino acids and other substances.

2. Differences in production methods

Royal jelly is a milky substance secreted by the throat glands of worker bees after eating honey and bee pollen. It is completely secreted by the bees themselves;

< p>Honey is a product fully brewed by bees after collecting nectar from plants and mixing it with their own substances. It is a product processed by bees.

3. Differences in uses

Royal jelly is the food for the first three days of worker bees and the life-long food of the queen bee;

Honey is the food stored by bees, together with bee pollen. Food for the entire colony.

4. The difference in taste

Royal jelly tastes sour, astringent, and slightly sweet;

Sweetness dominates the taste of honey, followed by The floral scent of nectar plants.

5. Differences in physical shapes

The physical state of royal jelly is milky, usually milky-yellow white;

Fresh honey exists in a liquid state. After being placed, crystallization will occur and become a solid. Most liquid honey is amber, with colors ranging from dark to light. There are also a few colorless and transparent honey varieties. Most of the honey will be white after crystallization, and some of the honey will be crystallized. It's dark yellow.