How about eating jelly? Children's health affects parents' hearts. Children often have ailments, pains, colds and fever. Many parents are worried about their children's abnormality, which will have a serious impact on their health. Let's take a look at eating jelly together, shall we?
How about eating jelly? 1 1, the heat is very low.
First of all, you can be sure that the calorie of jelly is very low, and the protein and fat are very good, which can be almost ignored. Therefore, it is good luck for patients with hypertension and hyperlipidemia, and it is very suitable for girls to lose weight. It has a certain positive effect on preventing "three highs", but it is really not suitable for growing children, so it is reasonable for mom to say that jelly is not good for babies.
2. Edible fiber
The reason why jelly can solidify into semi-solid is mainly because of the action of a colloid, such as seaweed glue or fish glue powder. These natural food additives are a good dietary fiber, which can effectively regulate the intestines and keep them clean. So some people say that jelly gastrointestinal cleanser can effectively improve constipation.
3. Fruit nutrition
Inferior jellies are all prepared with flavors and colors, while high-quality jellies or homemade jellies are generally made of freshly squeezed juice and pulp. Although the nutrients in these fruits will be lost in the production process, they will still retain some nutrients, such as vitamins, minerals and dietary fiber. Although it can't replace fresh fruit, it still has certain fruit nutrition.
How about eating jelly 2 the history of jelly
Jelly is a western-style dessert, semi-solid, made of edible gelatin with water, sugar and fruit juice.
The secret of jelly nutrition
Jelly, also known as gel, is deeply loved by people because of its crystal clear appearance, bright color, soft and smooth taste, sweet and moist. Jelly is not only lovely in appearance, but also a healthy food with low heat energy and high dietary fiber.
There's pudding or something in the jelly.
Jelly is made of thickener (sodium alginate, agar, gelatin, carrageenan, etc.). ) and various synthetic flavors, colorants, sweeteners and acidulants. Although it comes from seaweed and terrestrial plants, it has been treated with acid, alkali and bleaching in the extraction process, so that its original vitamins, inorganic salts and other nutrients are lost. Sodium alginate and agar belong to dietary fiber, but excessive intake will affect the absorption of fat and protein, especially inorganic salts such as iron and zinc, which will reduce the absorption of trace elements such as iron and zinc. Synthetic flavors are usually made by dissolving esters and aldehydes in alcohol. The aroma of pineapple jelly is mainly a synthetic essence with ethyl butyrate as the main component. Apple jelly contains isoamyl ester; Banana jelly contains amyl butyrate and so on. The bright color of jelly is the result of adding artificial coloring agent. These artificial colorants are chemically synthesized from coal tar. These substances have no nutritional value to the human body, and it is useless to eat too much, and even have certain toxicity.
In recent years, various jellies have appeared in the market, including milk, chocolate and jelly. The layered pulp in jelly is crystal clear, very bright and attractive, which not only increases the fancy, but also has certain nutritional value.
According to the sugar dosage of 15%, the heat energy produced by each piece of jelly weighing 15g is 8.93kcal, while that of ordinary adults is 8.93kcal per day.
The supply is about 2500 calories, so the proportion of heat energy generated by jelly in the body is extremely low.
It is often heard that mothers educate their children like this: "Jelly has no nutrition, so don't eat it all the time." Actually, it's not. In fact, jelly is not without nutrition. It contains a lot of dietary fiber and is extremely low in calories.
The colloid of jelly is made of carrageenan and mannan mixed sugar, which is boiled, cooled and solidified. The addition amount of these two substances in jelly is 0.8% ~ 1%. Carrageenan is a seaweed plant, and mannan is glucomannan extracted from Araceae. All are natural plant polysaccharides, which are safe and harmless. These two colloidal water-soluble dietary fibers, dietary fiber, are a very important and internationally recognized functional food base. According to the survey, the intake of meat, protein and fat of many urban residents in China far exceeds the national average level and is close to that of developed countries. This "high protein and high fat" structure is easy to cause cardiovascular and cerebrovascular diseases, gastrointestinal discomfort, obesity and so on. The rich dietary fiber in jelly is of positive significance to prevent the above-mentioned "diseases of modern civilization".
In the process of making jelly, minerals such as calcium, potassium and sodium need to be added, which are also essential elements for human body. For example, the bones of the human body need a lot.
The amount of calcium contains a certain proportion of sodium and potassium ions in cell fluid and tissue fluid, which plays an important role in maintaining the osmotic pressure of cells, the acid-base balance of the body and the transmission of nerve information.