Manuka honey health MGO™ 263 equals 10 UMF (1 kilogram)

Manuka honey source is one of the most searched types of honey in the world, Manuka flowers bloom for 4-6 weeks in late spring and early summer in New Zealand, and this is the time when bees collect nectar and produce honey. Bees produce Manuka honey by collecting nectar from the Manuka flower, which is available in New Zealand, and the quality of the flower varies depending on the region it is harvested from, which reflects on the quality of the honey. The taste of raw Manuka honey is a popular flavor with a complex caramel tone, and its taste is current with moderate bitterness. It has a semi-elastic texture. The color of the honey ranges from dark to deep brown. Best uses: You can eat raw honey directly from the spoon or add it to beverages. Add this honey to juice for a natural sweetener. What is UMF™? It is an organization responsible for monitoring Manuka honey and determining its quality. The organization relies on the unique UMF factor scale to assess honey quality and its purity from any additives. To differentiate between types of Manuka honey due to its active ingredients, UMF ratings are based on specific natural markers that distinguish Manuka honey, such as Leptosperin and Methylglyoxal. Understanding UMF™, MGO, and K-Factor: UMF™ is the most accurate and trusted standard for testing Manuka honey worldwide. UMF ratings are based on specific natural markers, which are: - MGO: the compound that gives honey its therapeutic properties. - HMF: indicates the level of honey heating. - DHA: hydroxymethylfurfural, present inside the nectar of honey, all of which represent high-quality Manuka honey. The K-Factor focuses on the number of pollen grains in the honey and does not measure the Methylglyoxal (MGO) strength of Manuka honey.