Royal jelly is the product of the secretion of the hypopharyngeal and mandibular glands of bee workers.It appears as a semi-solid, whitish and milky substance. Its taste is strongly acidic (pH 3.5 to 3.9) and slightly bitter. Its smell is a little acrid. 
1) A fresh royal jelly contains in
percentages:
Free amino acids, constituents of proteins,
royal jelly contains in mg / 100 g
It also contains arginine, cystine, histidine, hydroxyproline, isoleucine and / or leucine, lysine,methionine, phenylalanine, tyrosine, tryptophan, B-alanine, glutamine and taurine.
the following fatty acids: nonanoic, capric, undecanoic, lauric, tridecanoic, myristoleic, palmitic, palmitoleic, stearic, linoleic and arachidic.
The vitamins are indicated in micrograms per gram:
Royal jelly also contains phosphorus compounds and nucleic acids. It also has antibiotic properties due to the presence of several hydroxydecanoic acids.
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