The chemical composition of royal jelly (RJ) is highly complex, consisting of water (50–70%), proteins (9–18%), carbohydrates (11–23%), lipids (3–8%), and trace amounts of vitamins, minerals, and other compounds including several nucleotides as free bases and phosphates such as adenosine 5′-monophosphate (AMP), adenosine 5′-diphosphate (ADP), and adenosine 5′-triphosphate (ATP). Carbohydrates are primarily simple sugars like glucose and fructose. Key proteins include major royal jelly proteins (MRJPs), which support queen bee development and longevity. Lipids, particularly 10-hydroxy-2-decenoic acid (10-HDA), are unique to royal jelly and exhibit antimicrobial and anti-inflammatory properties. Royal jelly also contains B-complex vitamins, vitamin C, and minerals such as calcium, potassium, and zinc. Bioactive components like peptides and phenolic compounds contribute to its antioxidant, immunomodulatory, and neuroprotective effects. These properties make royal jelly a valuable substance in nutritional and medical research, with potential applications in health and disease management. Its composition, however, can vary based on environmental factors and bee species.