The acacia honey is a type of monofloral honey obtained from the nectar of the acacia flowers, a tree wide-spread in Romania, which blooms in May- June.
Acacia honey is considered to be a high quality assortment of honey, being recognized both internally and especially internationally, because of the following physical and organoleptic aspects:
- it is easy to recognize by its white-yellow color, being bright and clear;
- the consistency of this type of honey is uniform and may be fluid or viscous;
- it is poor in glucose but rich in fructose, it crystallizes very slow (in 2 years), if it is stored in appropriate conditions;
- it has a pleasant fragrance of acacia flower;
- it sweetens food and various drinks without altering the taste or smell, because it doesn’t have such a strong flavor, like other types.
- Chemically, the acacia honey contains:
- fructose, sucrose and maltose, glucose;
- B1, B2, B6, B9, B12 vitamins;
- enzymes and phytohormones;
- organic acids: lactic acid, malic acid, oxalic acid and citric acid;
- flavonoids, dextrin, antibiotic factors;
- minerals: calcium, potassium, silicon, magnesium, sodium, phosphorus, copper and sulfur;
- nutrients: protein (low content) and carbohydrates (high content).
Its main therapeutic properties are:
- antibiotic, antimicrobial;