Honey is composed mostly of the sugars glucose and fructose. It’s what scientists term a supersaturated solution. When sugar is stirred into a glass of water, some sugar is usually left at the bottom. That’s because the water (solvent) will only dissolve a certain amount.
Honey is a great source of simple carbohydrates. Nectar itself is composed mainly of sucrose and water. Bees add enzymes that create additional chemical compounds and a special honey nutrition value, and then converting the sucrose into fructose and glucose.
Honey is a sweet liquid made by bees using the nectar from flowers. It is graded by color, with the clear, golden amber honey often fetching a higher retail price than the darker varieties.
Honey is a substance produced by bees from the nectar of plants. It is commonly used as a sweetener in food. It may also be used as a medicine. Honey can become contaminated with germs from plants, bees, and dust during production, collection, and processing. Although contamination is rare, botulism has been reported in infants given honey by mouth.
GROUNDNUT OIL (25L)
Groundnut oil is a popular oil that is commonly used in cooking, especially when frying foods. While Groundnut oil may have some health benefits, it also has some significant drawbacks.
Groundnut oil, also referred to as groundnut oil or arachis oil, is a vegetable-derived oil made from the edible seeds of the peanut plant.
PALM OIL 1LTR
Palm oil is the most widely-used vegetable oil in the world. Palm oil is squeezed from the fruits of the oil palm tree (Elaeis Guineensis). Oil palm trees grow in regions around the equator. The oil palm is a tropical tree with leaves about 5 meters long.
PALM OIL 1.5LTRS (12BOTTLES)
Palm oil is the world’s largest edible oil in terms of production and trade. Palm oil’s balanced fatty acid composition makes it one of the most versatile oils for food industry applications. Moreover, crude palm oil is also one of the richest dietary sources of pro-vitamin A and vitamin E. This chapter discusses the nutritional properties of palm oil, both in terms of fatty acid composition as well as its constituents that are being increasingly exploited in nutrition research for their potential health benefits. Nutrition research related to palm oil has explored primarily its fatty acid composition and micronutrient content in relation to health and disease.