What Is Clover Honey? Uses, Nutrition, and Benefits

What Is Clover Honey?

Clover honey or horticultural grade is a type of honey produced from the nectar collected from flowers of the genus Apis. It is made up of 50% water, with the remaining 50% composed of various organic acids and sugars derived from the flower nectar. The name “clover” comes from its resemblance to the tiny white flowers found on the plant. Clover honey was first cultivated in China over 2,000 years ago. Today it is grown commercially in Europe, North America, Australia and New Zealand.

Clover honey is commonly used as a sweetener in many foods such as jams, jellies, syrups and desserts. It is also used as a flavoring agent in candies and other confections.

It has been found to have antioxidant properties which may protect against cancer cells. Clove oil has also been shown to possess similar health benefits.

How Does Clover Honey Compare To Other Types Of Honey?

Clover honey is one of the most popular types of honey. It is widely available in grocery stores and health food shops around the world. Some brands include: Nature’s Bounty, Wild Oats, Organic Valley, and Simply Honeysuckle. There are several different grades of clover honey including organic, natural and artesian.

What Are The Different Varieties Of clover honey?

There are many different types of clover honey and each has its own distinctive flavor. Some of the most popular varieties include:

Alpine: This type of clover honey is very light in color with a mild flavor. It is taken from the blossoms of white flowers that grow in the mountainous regions of New Zealand.

It is often mixed with other types of honey to give it a stronger flavor.

Sources & references used in this article:

Nutrient composition and microbiological quality of three unifloral honeys with emphasis on processing of honey probiotic youghurt by IM Hosny, SA El-Ghani, AS Nadir – Global Veterinaria, 2009 – researchgate.net

Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics by LC Allgeyer, MJ Miller, SY Lee – Journal of Dairy Science, 2010 – Elsevier

Comparison of glycaemic response to honey and glucose in type 2 diabetes by L Nazir, F Samad, W Haroon, SS Kidwai… – J. Pak. Med …, 2014 – researchgate.net

Honey cube by M amsh Alzemi – US Patent App. 13/928,469, 2015 – Google Patents

Flavonoid in Clover Honey Exerts a Hypnotic Effect via Positive Allosteric Modulation of the GABAA-BZD Receptor in Mice by KS Han, H Yang, M Yoon – 한국식품영양학회지, 2017 – papersearch.net

Honey and healthy diets by J Nicholls, AM Miraglio – Cereal foods world, 2003 – search.proquest.com

Influence of sucrose, high fructose corn syrup and honey from different floral sources on growth and acid production by lactic acid bacteria and bifidobacteria by D Popa, Z Ustunol – International journal of dairy technology, 2011 – Wiley Online Library

STUDIES ON SOME PHYSICAL PROPERTIES OF EGYPTIAN AND IRAQIAN HONEY. by MHA Al-Mashhadani – Journal of Plant Protection and …, 2015 – jppp.journals.ekb.eg