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 addition of 15%, each piece of jelly weighing 15g generates 8.93 kilocalories in the body, while the daily heat supply of ordinary adults is about 2,500 kilocalories, so the proportion of jelly generating heat in the body is extremely low.
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. Both gums are water-soluble dietary fibers. Dietary fiber is a very important and internationally recognized functional food base. According to the survey, the intake of meat, protein and fat in the diet of many urban residents in China far exceeds the national average and approaches the level of developed countries. This "high protein and high fat" diet 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, human bones need a lot of calcium, and cell fluid and tissue fluid contain a certain proportion of sodium and potassium ions, which play an important role in maintaining the osmotic pressure of cells, the acid-base balance of the body and the transmission of nerve information.
Jelly with different colors also has its own unique nutrition, such as high-calcium jelly is rich in calcium, high-fiber coconut ice is rich in water-insoluble dietary fiber, AD calcium jelly is to strengthen vitamins A, D and calcium, and some kinds of jellies are added with carotene or spirulina. These different nutrients have special physiological effects on human health.
Jelly is not without nutrition.
It contains a large amount of dietary fiber and is extremely low in calories, which can treat constipation.
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.
Low in calories and rich in dietary fiber.
As the name implies, jelly should be a kind of food made of fruit. The important raw material that can turn fruit into jelly is "colloid".
Most jellies use seaweed gel. This is a natural food additive. In nutrition, it is called soluble dietary fiber. As we know, fruits, vegetables and coarse grains contain certain dietary fiber, and their main nutritional function to human body is to regulate intestinal function, especially to moisten intestines and relax bowels. Jelly has the same function as them. Eating more can increase intestinal wetness and improve constipation. At the same time, adding oligosaccharides to some jellies has the functions of regulating intestinal flora, increasing beneficial bacteria such as Bifidobacterium, strengthening digestion and absorption function and reducing the incidence of diseases. According to the survey, it is a common phenomenon that most people in China consume high-fat and high-calorie foods in their daily diet. When vegetables and fruits cannot be supplemented in time, it is a good choice to eat more jelly to improve digestion. In addition, another advantage of jelly is its low calorie. It contains almost no protein, fat and other heat energy nutrients, so people who want to lose weight or keep slim can safely eat it.
The nutrition of fruit is lost.
Jelly made of fruit juice and pulp retains most of the nutrients in raw materials, such as minerals, soluble dietary fiber and vitamins, but it will also cause certain losses in production and processing. Therefore, don't think that eating jelly can replace fruit.
Many jelly products also claim to have added nutrients such as calcium, but don't easily believe that eating it can supplement calcium. Because jelly contains a lot of dietary fiber, it is digested very quickly in the human body, and the supplementary nutrients will soon be lost with the metabolism of the human body, so the supplementary effect is not very good.
Pay attention to three questions when eating.
Jelly is a good snack, but we should pay attention to the following three problems when eating it: First, the production of jelly is inseparable from food additives. Although they are all safe, children should not eat more, just eat 50- 100 grams a day. Second, some jellies are "fruity" jellies. There is no juice pulp in the raw materials, but fruit flavor and food pigment. This kind of jelly has low nutritional value, so it is best not to eat it. Third, when choosing jelly, we must look at whether the packaging is strong and whether there is air leakage, not just cheap.