This study was carried out to investigate the main quality factors of royal jelly (RJ) according to different harvesting times and locations for two years in Korea. RJ is Gangwon-do Cheorwon, Gyeonggi, and Gyeongnam Jinju farms in the same area from 2011 to 2012 on the same farm at the same time were collected using raw royal jelly. 10-Hydroxy-2-decenoic acid (10-HDA) with 1.6 to 2.2% of the RJ fresh weight is the main component of RJ. Water content with 63.08~67.07% is the main component of RJ. The concentrations of vitamins in RJ are distributed over a broad spectrum. Only traces of vitamin B1, B2 and B3 are present. Total proteins with 12~15% and lipid with 1.5~3.8% of the RJ dry weight are the main substance class of RJ. Ash content represents 0.8 to 2.8% of RJ dry matter. Total amino acids represent only 17. Escherichia coli is not detect in all samples. Calies of the RJ is 1,800 to 2,400 cal. We suggest that the ingredients of RJ as food need to revise the authenticity.