What is bee bread? It is the pollen deposited by the bees in the hive, which serves as the only source of protein for the bee colony when pollen is not available in nature. Enzymes are added to the pollen during collection, which in turn promote the fermentation of the pollen, enriching the mass with carbohydrates, vitamins D, E and K, as well as making it a product that is easy for the bee and the human body to use. When the pollen is brought into the hive, the flying bees throw it into the cells, while the young, flightless bees, with their heads like tampons, compact it tightly. If you look closely, you can clearly see this layered structure in the bee bread granules. Bees fill the upper part of the cell with honey, so the top layer of compacted pollen gets soaked with honey and becomes airtight. Under the influence of bacteria and enzymes, lactic acid fermentation takes place, which preserves the contents of the cells and turns the pollen into bee bread with its characteristic brown color and sour taste. Bee bread contains 16 both replaceable and non-replaceable amino acids, 13 fatty acids, enzymes and minerals, vitamins C (140-205 mg/100 grams of mass), E (170), A (50), P (60), D (0, 2-0.6), B1 (0.4-1.5), B2 (0.54-1.9) and B6 (0.5-0.9). Bee bread contains a relatively large amount of potassium, magnesium, iron, and iodine. !!!! Bee bread is obtained in autumn, so it has a solid consistency. If you want the bee bread softer, PLEASE keep it at room temperature in a container without a lid, it will go soft very quickly due to the moisture in the air. Bee bread can be of different colours due to the difference in its content - propolis, beeswax and diversity in plant pollen. There is a possibility that some unprocessed beeswax has accidentally entered the dish, which changes colour while remaining solid, and it is similar to beeswax, because beeswax is cleaned by hand.