This study aimed to evaluate the quality of the royal jelly produced by Apis 
mellifera bees in the presence of different iron concentrations (ferrous sulfate 
heptahydrate-0, 25, 50, and 100 mg L-1). Two-dimensional electrophoresis was 
used for the fractionation of royal jelly proteins, and iron level was 
quantified using flame atomic absorption spectrometry technique. The proteins 
were identified using electrospray ionisation mass spectrometry. Analysis of 
variance followed by the Tukey test (P < 0.05) was utilised. Dietary 
supplementation with mineral Fe affected the protein content and number of 
proteins in the experimental period. Further, the diet containing the highest 
iron concentration showed a greater number of spots containing iron, as well as 
in the abdomen of the bees. The most protein containing Fe were classified as 
major royal jelly proteins. These results showed that Fe influenced the quality 
of royal jelly and can improve its nutritional value.