Does jam have nutritional value

Does jam have nutritional value? I believe that we are not unfamiliar with the jam, jam is a different fruit made of a sauce, many people like to eat this food, many people are curious about the jam has no nutrition. The next step is for me to bring you together to learn more about the nutritional value of jam.

Jam is a common food with high nutritional value, it is not only rich in vitamins and fruit acids, but also contains a large amount of dietary fiber and some of the human body is beneficial to the micronutrients, in addition to carbohydrates and fructose, polysaccharides, and other beneficial to the human body nutrition to meet the human body to meet the normal work of the need for different nutrients, but also to improve the function of the human body multiple organs, and often eat it. It can also improve the function of multiple organs in the human body and slow down the aging of the body when consumed regularly.

The effects and functions of jam

1, improve digestion

People eat more jam can improve digestion, because most of the jam are rich in fruit acids and active enzymes these substances are then absorbed by the human body, can promote the secretion of digestive juices and can accelerate the bowel movement. Accelerate gastrointestinal peristalsis, can accelerate the digestion and absorption of food in their body defense, can maintain the health of the digestive system can also prevent and relieve indigestion.

2, relieve fatigue

People eat more jam can also relieve body fatigue, because most of the jam are rich in trace elements of potassium and zinc, these substances can maintain the normal metabolism of the human body, but also to maintain the body's internal environment to increase the balance of the balance of the promotion of the body's lactic acid decomposition and discharged, the human body can make the fatigue symptoms quickly. The first thing you need to do is to get rid of it.

3, intestinal detoxification

Intestinal detoxification is also an important effect of jam, because most of the countries contain a large amount of dietary fiber and pectin, these substances into the human body can absorb the expansion of water, which can soften the stools, and can make the human intestinal wall of the toxins adsorption on the surface of them, and with the stools together with the body.

Jam has nutritional value 2

What is the nutritional value of blueberry jam

1, blueberry jam has a lot of pectin

Natural pectin is one of the most important nutrients in the blueberry jam, these pectin into the human body, can reduce the blood cholesterol, reduce atherosclerosis, and reduce the blood pressure, the blood pressure, the blood pressure, the blood pressure, the blood pressure, the blood pressure, the blood pressure, the blood pressure, the blood pressure, the blood pressure, the blood pressure, the blood pressure, the blood pressure. After entering the human body, these pectins can lower the cholesterol in human blood and reduce the occurrence of atherosclerosis, which is very helpful for cardiovascular health.

2, blueberry jam contains anthocyanins

Blueberry jam has a large number of anthocyanins, which is a particularly beneficial nutrients for human eyes, the human body absorbed, it will play a revitalization of the retina and improve visual acuity and the prevention of eye fatigue and other effects of the human eye has a significant protective effect. The main reason for this is the fact that it is a good way to protect your eyes.

3, blueberry jam has a lot of vitamin c

Blueberry jam has a variety of vitamins, including vitamin C content is the highest, which is a lot of benefits to the human body of nutrients, the human body can not only improve the function of the heart after the absorption, but also to prevent the occurrence of cancer heart disease, to slow down the aging of the brain also has a significant 'role. The 'role, in addition, this vitamin can also be anti-inflammatory sterilization to improve the body's antiviral ability, regular consumption can effectively reduce the occurrence of colds and sore throats and other epidemic diseases.

Jam is highly nutritious, tasty and anti-cancer

It has been said that jam is the continuation of the life of the fruit. The freshness of the fruit is often only a few days or a dozen days, but after making jam, the sour, sweet and fragrant can be preserved in a small bottle for a long time.

"Jam is a great way to preserve fruit, especially for those that are ripe and cannot be refrigerated for easy storage. It comes in numerous varieties, traditionally including apples, oranges, lemons, mangoes, strawberries, grapes, melons, apricots and peaches, as well as exotic blackberries, kiwis and passionfruit. In addition, there are also a number of jams made by mixing various fruits available in the market." Ni Yuanying told reporters that the principle of making all kinds of jams is more or less the same. First wash the fruit, and then cut into pieces, hot, and then grated in a sandwich pot, add sugar to simmer. Traditional jam contains sugar >60%, high heat, taste sweeter. Nowadays, because of the pursuit of health, low-sugar jam products have come into being. Low-sugar jam contains 25%-50% sugar, and its outstanding advantage is that the original fruit flavor is strong, with a refreshing taste.

During the processing of jam, the loss of heat-sensitive substances (such as vitamin C) in fruits is relatively serious, and can generally be mitigated by adding antioxidants or improving processing techniques (microwave blanching, vacuum concentration, etc.). Minerals (e.g. potassium, zinc, etc.), on the other hand, are stable in nature and can be preserved intact in jams. Jam is fine, soft, tart and sweet, possessing the nutrients of the respective fruits, and is extremely nutritious. Infants and young children can eat jam to supplement calcium (when low-sugar jam is processed, calcium chloride is added to promote gelation). The rich potassium in jam can eliminate fatigue and zinc can enhance memory. At the same time, jam does not increase the body's cholesterol and fat content.

Many people think that the transparent and elastic texture of pectin, like jelly, is due to the addition of gelling agents. In fact, not, the fruit is naturally rich in a gel material - pectin. In the process of making jam, this pectin is improved activation, so that the jam presents a unique texture. Pectin is also a very "typical" nutrient in jam, it is actually a soft dietary fiber, which is not only more absorbent than ordinary crude fiber (such as the dietary fiber in the cabbage), but also does not have the same risk of damage to the esophagus or gastrointestinal tract as crude fiber. The pectin that is activated in the jam has a greater ability to prevent cancer.