Jelly is made of water, white sugar, carrageenan, konjac powder, etc. as the main raw materials, and is made through multiple processes such as sol, blending, filling, sterilization, and cooling.

Eating too much jelly will occupy the food intake, causing the body to lack sufficient space for nutritional supplements, which is not conducive to physical development; at the same time, eating too much or consuming jelly frequently will also cause excessive accumulation of carrageenan and other substances in the body. Thickeners, sweeteners, colorants and preservatives are harmful to health.

Extended information

Jelly nutritional value:

1. Most jellies use seaweed gel, which is a natural food additive that plays an important role in nutrition. Technically, it is called soluble dietary fiber. We know that fruits, vegetables, and whole grains contain a certain amount of dietary fiber, and their main nutritional effect on the human body is to regulate intestinal function, especially to relax the intestines and relieve constipation. Jelly plays the same role as them. Eating more can increase the moisture in the intestines and improve constipation.

2. Some jelly also contains oligosaccharides, which can regulate intestinal flora, increase good bacteria such as bifidobacteria, enhance digestion and absorption, and reduce the probability of illness.

According to surveys, it is common for most Chinese people to consume excessive amounts of high-fat and high-energy foods in their daily diet. When they cannot supplement vegetables and fruits in time, it is not a bad idea to eat more jelly to improve digestion. Good choice.

3. Another great benefit of jelly is its low energy. It contains almost no energy nutrients such as protein and fat, so people who want to lose weight or maintain a slim figure can eat it with confidence.

Baidu Encyclopedia-Jelly