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The honey from the nectar of blooming sunflower is golden yellow, has a weak aroma and a somewhat tart taste. It crystallizes with small grains and becomes light amber. Its delicate crystals melt easily in the mouth, while leaving behind an indescribable fruity aftertaste with subtle sourness. Connoisseurs especially respect this honey variety for its unique aroma, which resembles flower pollen after rain, fresh hay, green tomatoes, ripe apricots, and for someone even fried potato in sunflower oil. Such honey perfectly reveals its incomparable gastronomic qualities in a variety of pastries. It can be safely added to cookies, white bread, airy cakes and pastries, as well as nougat. Sunflower honey is good not only for flour products - it often acts as a natural sweetener for hot drinks and a component in famous Greek desserts. It has a delicate pleasant aroma and truly unique healing properties, the main one of which is its ability to actively remove toxins and toxins from the body. Unfortunately, sunflower honey crystallizes quickly. When crystallized on natural sunflower honey, a whitish hard crust forms: it consists of pure glucose and is not only an exquisite treat, but also an excellent therapeutic and prophylactic agent with a wide spectrum of action. Glucose from this variety of honey is absorbed by the body quickly and fully, providing excellent heart function - sunflower honey is incredibly useful for the heart muscle. At the same time, there is very little sugar in it (about 3%), and the content of valuable vitamins E and PP is quite high. In sunflower honey, there is the richest set of amino acids that are vital for the human body: in their absence, normal protein synthesis is impossible. And its high enzymatic activity (in this sense, honey from sunflower is superior to other varieties) ensures the normalization of the work of all body systems.