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Geohoney
What Is Manuka Honey and Why It’s Unique
In the world of natural sweeteners, remedies, and superfoods, nothing can beat the exotic Manuka Honey. This flavor-rich and nutrient-dense substance is the top priority for honey lovers all over the globe. This special honey variety is exclusive to New Zealand, where the natives have been using it as a potent healing agent and culinary ingredient for ages. Apart from possessing a complex and rich flavor, this honey also has exceptional antibacterial properties. “Manuka honey is a powerhouse of nutrients, and its regular use can make you both look and feel energetic all day, every day.”, says the founder of Geohoney and the CEO of B A Barry Group, Mr Basem Barry. But what is it exactly that makes this pure raw honey so special? This is what this blog is all about. So, if you wish to know why Manuka honey stands out from the rest, then keep on reading till the end. A Look into the World of Manuka Honey: What Makes it So Special? How to Determine the Authenticity of Manuka Honey? Benefits of Manuka Honey for Your Health Manuka Honey VS Regular Honey: Key Differences Why is Manuka Honey So Expensive? What Makes Manuka Honey Rare? Manuka is among the rarest types of honey that possess a unique origin, physical features, and nutritional profile. This honey is different in the way it is prepared, harvested, and processed, and that is exactly what makes it better than most regular honey varieties. Let’s dive a little deeper into the exciting world of Manuka honey to show you what makes it so special and unique. Manuka honey originates exclusively from New Zealand, which is home to the Manuka bush (Leptospermum scoparium). The manuka grows in the remote, uncultivated but pristine parts of this region. The premium grade Manuka honey hails from the Taranaki on the West Coast, the wild East Cape, and the North Island in Northland, which is the area the local beekeepers call The Golden Triangle. This honey is harvested using a traditional, labor-intensive process, which ensures maximum purity. This exotic honey variety is not widely available, and the reason is the very limited and short flowering span of the Manuka plant blossoms. This plant only blooms for 2 to 6 weeks between late spring and early summer, giving bees little time to collect the nectar and prepare honey. Here is how this honey is harvested. First, local beekeepers determine the flowering seasons of the Manuka plant and then move their hives to areas where these are in high concentration. The bees then collect the nectar and make honey naturally. Once the honey is made, beekeepers carefully remove hives, take them to dedicated honey extraction facilities, and extract the honey using centrifuges. The honey is then strained and filtered to remove impurities. Then, the honey is tested and graded to label its potency and purity. Finally, it is packaged and delivered to the consumers and businesses globally. Apart from unique origins and harvesting practices, this honey also possesses some distinct physical features. Here is how you can identify this unique honey. Flavor Profile Unlike regular honey, which is extra sweet, Manuka honey possesses a rich, earthy, and slightly bitter taste. Its flavor resembles caramel with bitter herbal undertones. This honey is less sugary and more tangy in flavor, which can be attributed to its high MGO content. Aroma This honey has a bold, earthy aroma that has herbal, slightly smoky, and medicinal undertones. Higher-grade Manuka honey gives a slightly musty or nutty aroma, which is the result of the presence of VOCs in its composition. Color The color of this honey depends on its MGO level or UMF grade. Generally, this honey comes in dark creamy to dark brown hues. Some higher-grade Manuka honey varieties can be even darker in color. Texture Manuka honey has a thick and creamy texture. You can also describe its consistency to be smooth, velvety, dense, but spreadable. The low moisture and high sugar content of this honey lead to its slower crystallization and longer shelf life. Manuka honey contains several unique bioactive compounds that you do not normally find in other organic honey varieties. It contains the following key components that give it potent medicinal effects. It has MGO, which makes it an effective antibacterial agent. It has Dihydroxyacetone (DHA), which is the precursor to MGO in this honey. It is rich in Leptosperin, which is a potent phytochemical that gives anti-inflammatory and antioxidant properties to Manuka honey. It also contains phenolic compounds and flavonoids that give it immune-boosting and antioxidant features. Apart from these specific bioactive compounds, Manuka honey also contains 15-17% water, proteins, calories, carbs, and trace amounts of vitamins (B1, B2, B6, Niacin). And not just that, this honey also gives you minerals like sodium, potassium, iron, zinc, calcium, magnesium, and phosphorus. This impressive nutritional profile is what sets this honey apart from the rest. The worldwide popularity of Manuka honey has led to many cheap imitations or adulterated products circulating in the market. This makes it very hard for you to make sure the honey you just bought is authentic and pure. However, there are some tests that help you determine the quality of your Manuka honey. Before buying this honey, make sure it has been tested and graded using the following methods. The most effective way to determine the authenticity of your Manuka honey is by looking at its UMF rating. UMF, which stands for unique Manuka factor, is a grading or certification system that is used in New Zealand to determine the MGO, DHA, and Leptosperin contents of the Manuka honey. This system gives you an idea about the purity, origin, and authenticity of Manuka honey. Manuka honey with UMF 5 to 9 is suitable as a sweetener. UMF 10 to 15 Manuka has mild medicinal properties due to low MGO contents. UMF 15+ Manuka honey has the highest MGO content and the highest potency, which is why it is most commonly used for medicinal purposes. This test is used to determine the Methylglyoxal (MGO) content of Manuka honey, which gives it its potent antibacterial properties. Authentic and high-grade Manuka honey has an MGO of 100 mg/kg to 400+ mg/kg. The more the MGO content, the more potent the Manuka honey. This test tells you about the leptosperin content in Manuka honey, which gives an estimation of its botanical authenticity and antioxidant features. Leptosperin is only found in the nectar of Manuka flowers, which means it cannot be faked or added afterward, which makes this test a great way to ensure the originality of Manuka honey. This is another effective test that allows you to determine the floral origin of Manuka honey and to predict its MGO levels. The New Zealand Ministry of Primary Industries (MPI) used strict standards to maintain the authenticity of the Manuka honey. Make sure the Manuka honey you buy is certified and graded by the MPI to ensure its authenticity and traceability. The following are some major health benefits of Manuka honey that show why you need to add it to your daily diet and lifestyle. A Natural Source of Energy This honey is rich in natural sugars, MGO, antioxidants, vitamins, and minerals. It also contains calories, proteins, and beneficial enzymes that ensure you stay healthy, energetic, and fueled throughout the day. Enhances Digestive Health This honey contains prebiotic oligosaccharides that keep your gut healthy. Its antibacterial features ensure your gastrointestinal system stays in the best shape. Manuka honey soothes inflammation and promotes the growth of healthy bacteria in your gut. This prevents IBS, diarrhoea, bloating, and other digestive issues. Enhances Immunity High MGO levels and greater antioxidant concentrations of Manuka honey prevent oxidative stress on your body and stimulate immune cell activity, which strengthens your immune system. Contains Antioxidants Pure Manuka honey is a rich source of antioxidants like phenolic acids and flavonoids, which neutralize environmental stressors, keeping you healthy both inside and out. Relieves Sore Throat Manuka honey fights destructive microbes called Streptococcus, which are linked to sore throats. Regular use of this honey can treat and prevent sore throat and common cold symptoms. Its cough suppressant and immune-boosting properties further make it an effective remedy for seasonal allergies. Treats Acne This honey has both anti-inflammatory and antimicrobial effects, which makes it a perfect ingredient for face masks, lotions, and creams. Regular use of this honey destroys acne-causing bacteria and maintains the pH levels of your skin. This gives you clear and radiant skin without any side effects. Heals Minor Burns and Wounds You can apply Manuka honey topically to minor wounds, burns, or abrasions. It creates a protective layer over the damaged parts of your skin, which stops infections and promotes faster and healthier regeneration of cells and tissues. Enhances Oral Health Manuka honey prevents gum inflammation, tooth decay, plaque formation, and other major oral issues. It does that by eliminating Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans bacteria from your mouth. Manuka honey is far superior to regular honey when it comes to its flavor, nutritional profile, and therapeutic effects. The following are some key differences between regular honey and Manuka honey that clearly show why it is the best. Manuka honey is among the most expensive monofloral honey varieties out there, and the following are a few reasons why. Geographical Limitations Unlike regular honey, which is made by wildflowers or plants that are found in most parts of the world, Manuka honey is only made in New Zealand and from the nectar of Leptospermum scoparium (Manuka bush), which only grows in remote regions of this country. This geography limits the supply of Manuka honey, which drives up the price. Short Flowering Season The Manuka tree blossoms for only about 2 to 6 weeks, which greatly limits the nectar collection and the honey production, which is another reason why this rare honey is so expensive. High Demand in the Health and Wellness Sector This honey has high MGO content and potent medicinal properties, which are not found in regular honey. This increases the demand for this honey in the health and wellness sector, where people use it to create homemade remedies, commercial skincare products, and healthy foods and beverages. Strict Testing Each batch of Manuka honey is vigorously tested to make sure it meets the local and international quality and purity standards. The testing and grading of this honey is a costly endeavor, which also contributes to its high prices. Low Yield Manuka flowers bloom for a short time, and they also produce very little nectar. This leads to low honey yields and high prices. Labor Intensive Harvesting Conditions Manuka bushes grow in remote and hard-to-reach areas. To access these locations and extract honey, beekeepers use special means of transport and harvesting tools. Other factors, like wind or rain can also make the harvesting more time-consuming and physically draining. This also contributes to the high prices of Manuka honey. The following are a few points that show why this honey is so rare. This honey is made exclusively from manuka plants that are native to some parts of New Zealand. This is the only monofloral honey that has a high MGO content and which leads to its unparalleled antibacterial properties. This honey has its own dedicated grading system known as UMF, which indicates its purity and authenticity. The production of this honey is limited by the short blossoming time of the Manuka bushes and the labor-intensive harvesting process. This honey undergoes extreme testing and certification processes, which also leads to limited availability. Manuka honey, New Zealand’s exotic golden elixir, is made from a seasonally limited source. The harvesting, testing, and packaging of this honey are done using intricate and environmentally friendly processes. This one-of-a-kind monofloral honey is a nutrient-rich, flavorful, and healthy natural sweetener that is sure to leave a lasting impression both on your palate and your body. This rare and expensive honey has no match when it comes to its flavor, color, and health benefits, and you must at least try it once to really understand what makes it so special and unique. Visit GEOHONEY today to buy the best pure monofloral honey sourced ethically from beekeepers from all over the globe to get the best value for your money.A Look into the World of Manuka Honey: What Makes it So Special?
Origins and Harvesting
Key Physical Features
Nutritional Profile
How to Determine the Authenticity of Manuka Honey?
The UMF Rating System: A Standard for The Quality and Potency of Manuka Honey
MGO Test
Leptosperin Content
DHA Test
MPI Grading
Benefits of Manuka Honey for Your Health
Manuka Honey VS Regular Honey: Key Differences
Why is Manuka Honey So Expensive?
What Makes Manuka Honey Rare?
Conclusion
Geohoney
What Do Bees Really Eat?
Ever wondered what bees really eat to produce such sweet honey? After all, diet directly affects everything, from brood health and honey production to colony strength. It even impacts overwintering survival.
So, let’s get into what bees really eat, how it changes depending on their stage in life, and what that means for you.
Nectar and Pollen: The Key in a Bee’s Diet
Nectar and pollen are at the core of every bee’s meal plan.
Nectar = Energy Source
Nectar is a sugary liquid produced by flowers. Rich in carbohydrates, it is the fuel bees need for flight, foraging, and maintaining hive warmth. Once collected, bees convert nectar into honey through a fascinating process of regurgitation, evaporation, and fermentation.
This honey becomes their long-term energy reserve. Especially vital during winter or dearth periods when fresh nectar isn’t available.
Pollen = Protein Source
Pollen is the protein powerhouse. But apart from protein, it also contains fats, vitamins, and minerals essential for growth and development. Pollen helps with brood rearing. Without enough protein, the colony’s ability to raise healthy young bees declines.
But did you know not all pollen is the same? Yes. Different plants produce pollen with varying nutritional profiles. Some are richer in protein. Others have essential amino acids. That’s why bees survive best when they have access to a diverse range of flowering plants. A single floral source can’t meet all their nutritional needs. Not even when it is so abundant.
How Diet Changes Throughout a Bee’s Life
What bees eat depends on who they are in the colony: a larva, worker, drone, or queen, and what stage of life they’re in.
1. Larvae
When bee larvae first hatch, they’re fed royal jelly. It's a rich, milky secretion produced by nurse bees. Since it has proteins, lipids, and vitamins, it is the ultimate superfood for growing bees.
After a few days, worker and drone larvae are switched to a mix of honey and bee bread, a fermented blend of pollen and nectar. This combination supports their continued growth until they pupate.
However, queen larvae are the exception. They are fed royal jelly exclusively throughout their development. This constant diet of royal jelly is what triggers the genetic and physiological changes that make a queen larger, fertile, and capable of living years longer than workers.
2. Worker Bees
Workers go through many life stages within the colony. Their diet shifts accordingly.
In their first week, young workers consume large amounts of pollen or bee bread to support their own physiological development, particularly their hypopharyngeal glands, which produce royal jelly.
As they mature and transition into foraging roles, they can no longer digest pollen efficiently. Instead, they rely primarily on nectar and honey for quick energy during their long flights.
3. Queen Bees
Queens feast exclusively on royal jelly their entire lives. This specialized diet fuels their intense reproductive capacity and longevity. It allows a queen to lay thousands of eggs daily while living years longer than her worker daughters.
4. Drones
The males of the hive, drones, don’t collect their own food. Instead, worker bees feed them a mix of honey, pollen, and glandular secretions. This diet supports their main purpose: mating with a queen. Beyond that, they don’t contribute to hive labor or foraging.
When Nature Falls Short: Other Food Sources
Bees are resourceful creatures. Nectar and pollen do form the foundation of their diet. But they can adapt when those resources are limited.
Here are a few alternate food sources bees might turn to:
Honeydew: This is a sweet liquid excreted by sap-sucking insects like aphids. Some bees collect it as a substitute for nectar. It’s rich in sugars. But it lacks certain nutrients found in floral nectar.
Plant Exudates and Overripe Fruit: During nectar shortages, bees might seek out tree saps, fruit juices, or even sugary residues. Not ideal but keeps them going.
Spores and Plant Material: Sometimes, bees inadvertently consume small amounts of plant debris or spores. Not preferred but can supplement their diet temporarily.
There's one particularly strange exception worth mentioning: vulture bees. Found in parts of Central and South America, these bees don’t eat pollen at all. Instead, they feed on carrion. Yes. Decaying meat. They chew and convert it into a protein-rich paste for their larvae.
The Role of Water
Water helps bees regulate hive temperature, dilute thick honey, and maintain humidity levels crucial for brood survival. On hot days, have you noticed bees clustering near water sources? There, they’re drinking water and collecting it to bring back to the hive for evaporative cooling.
What This Means for You
When you're managing colonies, knowing what bees eat is part of responsible beekeeping.
In the wild, bees have access to a diverse range of flowers across seasons. But managed hives don’t always enjoy that luxury. Monoculture landscapes, unpredictable weather, and urbanization can all limit forage availability.
That’s where supplementary feeding helps. During dearth periods or cold winters, beekeepers often provide:
Sugar sources, such as cane sugar, beet sugar, or corn syrup, to replace missing carbohydrates.
Protein supplements like wheast, a mix of soybean flour and brewer’s yeast, to support brood rearing when pollen is scarce.
These supplements do not replace natural forage. But they can help colonies survive tough periods and maintain brood health until natural resources return.
Conclusion
Apart from harvesting honey or managing colonies, you must understand the intricate dietary needs that keep them alive. The diet of bees is a well-balanced mix of nectar for energy, pollen for protein, and royal jelly for growth, with occasional improvisations when nature runs short. Each role and life stage depends on specific nutrients to perform its role in the hive’s delicate ecosystem. Simply put, it all works like a well-oiled system when the right food is available!
Geohoney
Why Honey Crystallizes and What It Means
The crystallization of honey is a common occurrence that leaves many people confused about its quality, integrity, and safety. Crystallized honey assumes a grainy, cloudy, and slightly solid appearance that can easily fool you into thinking that the honey has gone bad. But that is often not the case.
So, what does the crystallization of honey really mean, and why does it happen? These are the questions this blog tries to address.
“Honey crystallization is a completely natural process and, in most cases, it even indicates that the honey you own is of a better quality.”, says the founder of Geohoney and the CEO of B A Barry Group, Mr Basem Barry.
So, if your raw honey has just changed drastically in appearance and texture, then don’t worry. There is a high chance that it has crystallized. And if you wish to learn more about the crystallization process of honey and the reasons behind it, then keep on reading till the end.
Crystallization of Honey: The Science Behind It
Reasons Why Honey Crystallizes
Crystallization of Honey: What Does it Mean for Its Quality?
Tips for Preventing Honey Crystallization
Crystallization of Honey: The Science Behind It
Crystallization is a process where honey turns from liquid to a semi-solid or solid state due to the formation of crystals.
Honey is a supersaturated solution of water (17%) and sugars like glucose (31%) and fructose (38%). The crystallization of honey is triggered when the amount of sugar, mainly glucose, becomes greater than the water’s capacity to absorb.
The glucose content of sugar has lower solubility in water, and when this sugar is present in honey in greater amounts, it tends to crystallize faster.
Over time, the undissolved glucose separates from water inside the honey and gathers at the bottom in the form of tiny crystals. The shape and size of these crystals depend on specific honey types, which in turn depend on the type of nectar that bees forage.
The tiny particles of pollen or dust in the honey act as nucleation sites around which the glucose molecules begin to come out of the solution. After the formation of initial crystals, more glucose molecules become attached, and the crystals start to grow. As more time passes, the entire honey becomes grainy, creamy, and solid.
Reasons Why Honey Crystallizes
If you buy unprocessed honey and notice a change in its appearance after some time, it is usually a sign of crystallization. But why exactly does it happen? Well, there are a number of reasons your honey might be prone to crystallization, and this is what this section is all about.
Here is why your honey might crystallize.
It Contains More Sugar Than Water
Honey that contains more glucose than fructose and water tends to crystallize faster. There are some honey types, like Acacia Honey, that contain less glucose, while there are others, like Clover honey, that have more glucose.
The higher the glucose in your honey, the more it will be prone to crystallization. So, make sure to go for honey varieties that contain less glucose to slow down crystallization.
It is Stored at a Non-Recommended Temperature
The recommended storage temperatures for honey are between 21–25°C or room temperature. Storing honey at very low temperatures of about 10–15°C is another major reason for its crystallization.
Your Honey Contains Crystallization Triggering Particles
If your honey contains tiny air bubbles, wax particles, or pollen grains, it is more likely to crystallize. These particles act as seeds for initiating crystallization. Most raw, organic honey products contain these particles, and that is the reason why they are more likely to crystallize.
The Storage Conditions are Not Right
Make sure to store your honey in tightly sealed jars and place it in a dry place at room temperature. If the honey jar is not tightly sealed, moisture or dust can enter inside which triggers crystallization.
Crystallization of Honey: What Does it Mean for Its Quality?
Crystallization is a natural process that doesn’t affect the quality or usefulness of organic honey one bit. It is instead an indicator of its purity and minimal processing.
Crystallized honey is perfectly safe for consumption. In fact, some people prefer this honey due to its buttery texture that goes well with toast and pastries.
Here is what crystallization tells you about the quality of honey.
Honey is Unprocessed
If your honey has crystallized, it shows that it is minimally processed. This honey contains pollen and beeswax, which are not a part of heavily processed or adulterated honey products.
It has Natural Sugars
Crystallization shows that your honey contains natural sugars and that it has not been diluted or overheated.
It is not Spoiled
Crystallization shows that your raw honey is not spoiled or expired. It is proof that it still contains its original nutrients and antioxidants.
It is Edible
Crystallized honey is always edible. This process doesn’t make it less safe for raw consumption or culinary uses.
It contains More Nutrients
If your monofloral or polyfloral honey crystallizes quickly, it is a sign that it contains more nutrients. This natural and pure honey is unprocessed, which allows it to retain most of its healthy components, which is not the case with processed honey.
Tips for Preventing Honey Crystallization
Here are some things you can do to ensure your honey crystallizes much slowly.
Make sure to store it at room temperature between 21–27°C.
Utilize food-grade or glass containers to store the honey.
Use airtight lids to make sure the honey doesn’t come in contact with air or moisture.
Use clean and dry utensils to get the honey out of the jar.
Make sure to buy low-glucose honey.
Conclusion
Honey crystallization doesn’t mean that it has gone bad or lost some of its nutritional value. On the contrary, it tells you that the honey is authentic, pure, and minimally processed.
Honey crystallization may be triggered by many factors, including the honey type, its moisture content, storage conditions, and the presence of solid contaminants. However, the crystallization is easily reversible by lightly heating the honey in warm water or a microwave, which is what most people are not aware of.
So, the next time your honey becomes grainy or solid, do not immediately throw it away. Instead, appreciate its quality and reuse it for as long as you want after de-crystallizing it to get the best value for your money.
Check out our website GEOHONEY today to explore our wide range of pure, raw, and unprocessed honey products that give you a long shelf-life, unmatched flavor, and countless health benefits all in one.
Geohoney
Is Manuka Honey Safe for Pregnant Women?
Manuka honey is an exotic, nutritious, and rare honey variety that comes exclusively from the remote regions of New Zealand. Made from the nectar of the Manuka bush (Leptospermum scoparium), this honey is a rich source of vitamins, minerals, and antioxidants.
However, the most notable feature of this honey is its superior antibacterial properties that arise from its high Methylglyoxal (MGO), Dihydroxyacetone (DHA), and Leptosperin contents.
Despite all of its amazing healing properties, some people are still not sure whether pregnant women should use this raw honey or not.
“Manuka honey, when used moderately and after recommendation from medical experts, can actually make your pregnancy safer and easier.”, says the founder of Geohoney and the CEO of B A Barry Group, Mr Basem Barry.
This blog shares some useful insights into the usage of Manuka honey during pregnancy, its effects, and potential risks. So, keep on reading till the end to learn more.
Manuka Honey: Is it Safe for Pregnant Women?
How Much Manuka Honey is Safe for Pregnant Women?
Benefits of Manuka Honey During Pregnancy
Cases Where Manuka Honey is Not Recommended During Pregnancy
Potential Risks of Consuming Excessive Manuka Honey During Pregnancy
Manuka Honey: Is it Safe for Pregnant Women?
The short answer is, yes. There are several foods you need to avoid when pregnant but Manuka honey is not one of them. The digestive system of adult women is equipped to absorb natural honey and convert it into energy.
However, since pregnancy can be different for different women and their individual health may also vary, it is always a good idea to consume Manuka honey in moderation and after consulting your doctor.
Manuka honey contains flavonoids and prebiotics that protect your body from oxidative stress and create a healthy gut microbiome which makes it a great addition to the diet of pregnant women.
Moreover, this honey is also rich in natural sugars like glucose and fructose that give you a quick energy boost and provide vitality during this crucial period.
This honey’s potent healing properties and calming effects combined with its delightful caramel-like taste promotes wellness and comfort thus making your pregnancy less stressful and uncomplicated.
How Much Manuka Honey is Safe for Pregnant Women?
Moderation is key when it comes to consuming Manuka honey especially when you are pregnant. Experts recommend 1-2 teaspoons or about 10 grams of Manuka honey per day.
You can also ditch refined sugar altogether and use Manuka honey in its place to manage your weight and promote wellness. It is always a good idea to go for UMF 15+ Manuka honey as it contains maximum nutrients and has potent therapeutic effects.
Benefits of Manuka Honey During Pregnancy
There are so many benefits of having Manuka honey during pregnancy and this next section lists some main ones to give you an idea.
Enhances Immunity
Manuka honey contains antioxidants like phenolic acids and flavonoids, essential vitamins, and minerals that work together to enhance your immunity. These components impart superior antibacterial and antimicrobial properties to Manuka honey that support your immunity during this period.
Soothes Coughing and Sore Throat
If you develop sore throat and coughing during pregnancy, you can use Manuka honey to reduce the symptoms. Most over the counter medications are restricted during pregnancy and that makes it hard for you to combat seasonal allergies. But with Manuka honey, you can easily treat sore throat and coughing without any side effects.
Treats Nauseas and Vomiting
Morning sickness, vomiting, or nausea are common during pregnancy. Manuka organic honey has soothing effects and it is digested easily by your stomach. This honey stabilizes your digestive system and relieves nausea. Pregnant women can have it in the morning on an empty stomach to get the best results.
Relieves Labor Pains
Honey’s soothing effects relieve cramps and contractions during the final stages of pregnancy. Its regular use reduces inflammation and promotes quicker postpartum recovery.
Supports Digestive Health
Manuka honey contains prebiotics that soothe indigestion, treat acid reflux, and prevent bloating. Its natural laxative properties ensure your entire digestive system keeps functioning smoothly which further enhances comfort.
Gives You a Natural Energy Boost
Honey contains natural sugars like glucose and fructose that quickly break down and convert into energy. It is also rich in calories, proteins, and vitamins that ensure you stay fueled throughout your pregnancy period.