MGO refers to edible methylglyoxal, which is the main component of manuka honey. MGO4+ means that every 1g of manuka honey contains at least 4mg of methylglyoxal.

1. Manuka honey is divided into various grades according to the content of active ingredients, which is indicated by "+". 5+, 1+ and 15+ refer to the indicators of the pubescence of Manuka honey, because honey collected from Manuka flowers has very high medical value (including antibacterial, stomach nourishing and even anticancer).

2. These indicators (also called Unique Manuka Factor or UMF) refer to the angelica component of each Manuka honey. In addition, the higher the number, the lower the sweetness and the more expensive the price. Digital sweetness is mainly suitable for people who can't eat anything too sweet. If there are no dietary taboos, you can usually eat 5 to 1.

Extended information:

Manuka MgO:

1. Since the 199s, the research on the active factors of Manuka honey has never stopped. In the 21st century, this research has made a breakthrough.

2. In 26, Professor Thomas Henle, an authority in the international food chemistry industry and the Department of Food Chemistry at the TechnicalUniversity of Dresden, Germany, found that the active factor that led to the unique antibacterial ability of Manuka honey was Methylglyoxal (molecular formula C3H4O2, abbreviated as MGO).

3. Based on this discovery, Professor Henry designed a new grading and labeling system for Manuka honey, namely MGO grading system. Manuka honey is divided into five grades: MGO3+, MGO1+, MGO25+, MGO4+ and MGO55+.

4. The so-called MGO3+ means that every 1g of manuka honey contains at least 3mg of methylglyoxal; The so-called MGO1+ means that every 1 grams of manuka honey contains at least 1 mg of methylglyoxal; And so on until MGO25+, MGO4+ and MGO55+.