Natural components of nectar
Although its main ingredient is natural sugar in a proportion of approximately 55% sucrose, 24% glucose and 21%fructose,nectar is a brew of many chemicals. For example, the Nicotiana attenuata, a tobacco plant native to the US state of Utah, uses several volatile aromas to attract pollinating birds and moths. The strongest such aroma is benzyl acetone, but the plant also adds bitter nicotine, which is less aromatic, so may not be detected by the bird until after taking a drink. Researchers speculate the purpose of this addition is to drive the bird away after only a sip, motivating it to visit other plants to fill its hunger, therefore maximizing the pollination efficiency gained by the plant for a minimum nectar output. Neurotoxins such as aesculin are present in some nectars such as that of the California buckeye. All 20 of the normal amino acids found in protein have been identified in various nectars, with alanine, arginine, serine, proline, glycine,isoleucine, threonine, and valine being the most prevalent.and i may add a excellent source of nutrition for the forager
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