## 3 Discussion
### Nutritional Aspects
Although knowledge about the protein characteristics of stingless bee honey remains limited, this parameter is relevant for detecting product adulteration. In samples of honey produced by _M. semiinfara_ from various locations in the state of Amazonas, protein content ranged from 0.08% to 0.30%, a range that encompasses the values reported in the present study. Furthermore, when comparing the results with those reported for other species within the _Melipona_ genus, a noticeable variation in protein content can be observed. For instance, evaluated honey produced by different _Melipona_ species in the state of Rio Grande do Norte and reported protein contents of 1.8% for _M. cutellaris_, 0.9% for _M. subinitda_, 0.1% for _M. compressibles_, 0.3% for _M. quinquetfasciata_, and 0.2% for _M. quadrifasciata_[45]. The lipid content observed in the honey samples analyzed was 0.19% for MSH and 0.20% for MIH; the Codex Alimentarius does not establish reference values for this parameter. When evaluating lipid content in honey from _M. semiinfara_ and _M. compressipes_ collected in the city of Manaus (Amazonas state, Brazil), reported values of 0.24% and 0.16%, respectively [46]. Similarly, lipid contents were 0.12% for _M. compressipes_ and 0.18% for _M. rufiventris paraensis_ in honey from the same region. In Itacoatiara municipality (Amazonas state, Brazil), the values reported were 0.30% for _M. semiinfara_ and 0.09% for _M. compressipes_[47]. The total carbohydrate content of the honey samples analyzed was 72.24% for MSH and 79.35% for MIH; for this parameter, reference values are also not established by the committee. Previous studies on honey from _M. semiinfara_ and _M. compressipes_ collected in the municipalities of Manacapuru and Itacoatiara (Amazonas state, Brazil) reported average carbohydrate contents of 61% and 60%, respectively [48]. Additionally, in the state of Para (Brazil), carbohydrate levels were found to be 67.36% for _M. fasciculata_ and 65.21% for _M. flavolinenta_[49]. In the state of Parana (Brazil), reported values were 69% for _M. bicolor_, 68% for _M. marginata_, 72% for _M. quadrifasciata_, and 67% for both _M. scutellaris_ and _M. seminigra_[50]. It is worth noting that these variations may be attributed to factors such as botanical origin, environmental conditions, and honey processing by bees,all of which directly influence the final composition of the product. According to [33], monosaccharides--primarily glucose and fructose--constitute approximately 75% of the total sugars in honey, while disaccharides account for 10-15%, with traces of other sugars also detected. [26] reported that the average concentration of reducing sugars in honey is approximately 76.65%, a value consistent with the findings of the present study. Similarly, when analyzing honey produced by _M. subinitia_, reported reducing sugar contents ranging from 50.50% to 72.77% [39]. The Codex Alimentarius [28] states that these values should be no higher than 65 g/100 g.  
The total caloric content was calculated as the sum of energy contributions from proteins, lipids, and carbohydrates. Among the samples analyzed, MIH presented the highest caloric value (305 kcal), followed by MSH (278 kcal). These values align with previous studies, which reported similar energy contents in other stingless bee honeys. For example, _M. rufirentris paraensis_ honey showed a caloric value of 305 kcal, while honey from _M. compressipes_ ranged between 270 and 296 kcal. For _M. seminigra_, the reported caloric value was 293 kcal [48].