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    Harvested in summer and autumn, it has more antibacterial properties thanks to enzymes and bioelements, of which there are more in autumn honey. It is worthwhile to consume it as a supportive treatment for colds, upper respiratory tract infections or in diseases resulting from reduced immunity. It has a positive effect on the cardiovascular system and the heart and liver. Multi-flower honey also contains a large dose of silicon, which is a building block of strong blood vessels.

    Healthy properties of chokeberry result from, among others The health properties of chokeberry result from the presence of vitamin P. On the one hand, it gives the fruit its intense colour, but at the same time it is a bioflavonoid that protects the body against bacteria, viruses and fungi. In addition, chokeberry protects against the harmful effects of the sun (it strengthens resistance to ultraviolet radiation, so it is recommended for people with skin problems) and insects. Vitamin P also has a positive effect on our immune system and blood vessels (mainly due to the content of routine and anthocyanins).

    The beneficial effect of chokeberry on our body also results from the presence of minerals. It contains potassium, phosphorus, calcium, magnesium, copper, manganese, molybdenum, boron and cobalt. It is also worth noting the presence of vitamins C, E and B. The former is better absorbed by the presence of bioflavonoids and has a strengthening effect, improves blood circulation and slows down the ageing process. In turn, thanks to the presence of vitamin C, vitamin E is better absorbed, which acts as a strong antioxidant. This protects our body from free radicals, thus reducing the risk of cancer and degenerative changes.

    Honey with chokeberry is perfect as an addition to milk, muesli, tea, flakes, pancakes and sandwiches.





    • The temperature is very important for storing honey and should be kept between 8 and 10°C.
    • We store honey away from the sun for a simple reason – raising the temperature of honey to 25-35°C results in an increase in enzyme activity, suspension of crystallization, and in case of excessive thinning – even fermentation.
    • Honeys stored for a long time in the sunlight, change colour to darker, may lose their value.
    • Honey is a hygroscopic product and we store it in a sealed jar.
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