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| Valor nutritivus per 100 g | |
|---|---|
| Vis nutritivus | 1272 kJ |
| Carbohydrata | 82.4 g |
| Sacchara | 82.12 g |
| Fibrum | 0.2 g |
| Pingue | 0 g |
| Proteinum | 0.3 g |
| Aqua | 17.10 g |
| Riboflavinum | 0.038 mg (3%) |
| Niacinum | 0.121 mg (1%) |
| Acidum pantothenicum | 0.068 mg (1%) |
| Vitaminum B6 | 0.024 mg (2%) |
| Folatum | 2 μg (1%) |
| Vitaminum C | 0.5 mg (1%) |
| Calcium | 6 mg (1%) |
| Ferrum | 0.42 mg (3%) |
| Magnesium | 2 mg (1%) |
| Phosphorus | 4 mg (1%) |
| Kalium | 52 mg (1%) |
| Natrium | 4 mg (0%) |
| Zincum | 0.22 mg (2%) |
| Valores per centum secundum normas CFA Fons: USDA Nutrient Database | |
Mel (-lis, n) est cibus dulcis ab apidis ex nectari florum factus. Varietas a domesticatis apidis generis Apis effecta est varietas usitatissime commemorata, ab apiariis conlecta et ab hominibus consumpta.
Apes nectar in mel convertunt ratione vomendi, et hunc vomitum conservant pro cibo principali in favis cereis intra alvearia. Rationes apiculturae immoderatum mellis opus excitant ut nimium ex colonia conligi potest.
Mel ab insectis meliponinis confectum, aut silvaticarum aut ab hominibus conservatarum, "mel meliponinorum" appellari licet. Proprietates valde dissimiles habet.
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Vicimedia Communia plura habent quae ad mel spectant. |
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