Bread

The pollen reserve so prepared for future is called bee bread. It is the food storage with chemical processes going on in it. Ferments, active in bee saliva in honey and pollen, split albumen, fats and carbohydrates.

Bee bread differs from pollen by presence in it monosaccharide, milk acid and greater amount of vitamin K. Milk acid preserves bee bread and protects from fermentation and deterioration.. Active acidity of bee bread (pH 4.3) is  greater than acidity of pollen (pH 6.3). By its physiological composition and effect bee bread

is similar to from pollen, however, there are some differences among them.     

Bee bread is a rich source of vitamins, inorganic elements and amino-acids. Its chemical constitution is that of humidity 65%, proteins 14%, carbohydrates 12%, lipids 5% and inorganic elements 1%. The remainder percentage is constituted by various compounds such as decanoic acid, gamma-globulin, nucleic acids [DNA and RNA], vitamins B and C, pantothenic acid, biopterin, neopterin, acetylcholine, reproductive hormones estradiol, testosterone, progesterone and many other components which remain undetermined.