Than it is useful and whether there is a dietary jelly

Than it is useful and whether there is a dietary jelly

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Jelly or jelly are a meat delicacy on our tables. It is prepared from pieces of bone-in meat with addition of vegetables and boiled eggs. Thanks to the fact that gel-inhibiting substances and nutritional supplements are not added to a dish jelly is a natural and useful dish. We suggest to investigate together what advantage of meat food whether it can do harm to a human body and whether there is a dietary jelly.

Caloric content and structure

Fans of a cold dish can are interested in a question: how high-calorie this product. That to learn it, it is necessary to study a compounding of this dish, it is prepared from different types of meat, each of which has the power value.

Whether you know? For those who visit gym shortly before the training it is useful to eat cow-heel: at it there are a carotene, iron and animal fat influencing increase in physical activity and allowing to transfer the strengthened power loads of a backbone and knee joints.

Also add additional ingredients which affect its caloric content too — garlic, onions, carrots, eggs, parsley to a product.

The nutrition value of jelly on 100 g of the product prepared according to the classical recipe is given in the table (without the specified additives):

Type of meat

Kcal

Proteins

Fats

Carbohydrates

Pork

300

21.05

22.08

2.50

Beef

200

15.20

13.15

2.30

Chicken meat

120

11.75

6.03

1.77

Apparently from the table, easiest the jelly option from chicken, and the most nutritious — jelly from pork is considered.

The described product also has rich structure because of presence micro and macrocells and other substances necessary for an organism:

Video: the advantage of jelly Though a meat-and-bone profit is preparing long enough, in it many vitamins remain:

Than jelly is useful

Scientists unambiguously answer a question, than the cold delicacy is useful: the use of dishes on the basis of jelly is necessary for a human body. Collagen in their structure are a construction material for joints, it strengthens them and helps with fight against arthroses, arthritises and other diseases of the musculoskeletal device.

Let's consider what this delicacy prepared from different types of meat and an offal is still useful to.

From pork legs

At pork legs there is the greatest number of collagen, but using it, it is important to remember that the jelly cooked from this offal is considered the most high-calorie. Its nutrition value on 100 g is:

If not to limit the use of the described dish, it can lead to obesity. The offal also contains a lot of histamine that very badly affects work of a gall bladder and a condition of an appendix.

From beef

The beef meat profit, in comparison with pork, contains a small amount of harmful components: its fat content is low, but it is acquired by an organism for 75%. Jelly from beef is even allowed to be used at diseases of stomach and intestines.

Study useful and harmful properties of meat of beef and also beef fat, language, heart, lungs and kidneys.

Nutrition value of cow-heel on 100 g of a product:

From chicken pads

Chicken jelly on the basis of pads, in comparison with pork and beef, is considered dietary as has smaller amount of macronutrients (proteins, fats and carbohydrates).

Its usefulness for an organism also that it contains the increased amount of the glycine which is a component of some immunodepressants by means of which patients cope with fears, a depression and alcoholism.

Learn more about advantage of chicken heart, liver and fat.

This amino acid activates brain cages, improves memory and increases endurance and working capacity. Broth from chicken pads also contains the increased quantity is well-cared which participates in metabolism of nervous tissues.

Nutritiousness of jelly from chicken pads for 100 is as follows:

Whether it is possible to eat jelly

Let's consider whether the persons who are wishing to lose weight and also having certain problems with health and at other states can eat cold appetizer.

At a diet and weight loss

Being on a diet to lose excess weight, it is quite admissible to use low-calorie or dietary jelly from beef and chicken pads with addition of different vegetables. For this purpose one-two main meals are replaced with jelly.

We advise to esteem about as far as and as it is possible to lose weight in a month.

Such diet is admissible no more, than for one week, and will help to dump 2–3 kg provided that the diet will be various, differently the excess of protein and a lack of vitamins B an organism can turn out.

To the feeding mother

Doctors recommend to the feeding woman regular consumption of jelly as it contains substances which promote fast restoration of her organism after the delivery.

At the same time it is important to consider a right choice of ingredients, without use of spices, greens and vegetables which are capable to cause allergic reactions and the increased gas exchange in the kid. It can be the following products:

Organism of the kid gradually accustom to new products, entering into mother's food a small amount of a jellylike bulyonchik from chicken legs. For the first time it is admissible to use 100 g of a dish and it is desirable in time before lunchtime during the day to observe a condition of the child.

If the kid within several hours becomes uneasy that will indicate problems with a tummy, then the use of a new dish will need to be postponed for some time.

If the experiment took place without consequences, the amount of jelly is admissible to increase to 200 g. However it is important to remember that doctors do not recommend to the feeding mother to use more than 500 g of a product within a week.

To the child

For children from 6-7-month age meat is also more senior - it is a source of proteins, vitamins and iron necessary for construction of fabrics and formation of cages.

Though jelly in a look, habitual for adults, will be heavy food for a children's organism, kids can cook children's jelly which can be made without addition of salt and other spices from the following ingredients:

Important! The term of introduction of a meat feeding up for each child is individual: it needs to be coordinated with the pediatrician.

After meat cooks, it needs to be processed twice via the meat grinder or to podrobit in the blender, to fill in with hot broth with the natural gelatin divorced in it (if meat cooked without chicken legs) and to allow to stiffen.

For the first time children's jelly is given to the child since 1/4 teaspoons and gradually bring to standard daily rate 50 g (for the child of 8-12 months).

At pregnancy

Among medical experts disputes are conducted, jelly is useful or harmful to future mothers. Some gynecologists against pregnant women ate jelly, being guided by the fact that the dish contains a large amount of cholesterol which promotes a set of excess weight.

For certain will interestingly read you about what vitamins are necessary for pregnant women.

But other experts nevertheless insist on the use by future mother of a meat-and-bone profit for the following reasons:

Answering a question: whether it is possible to eat jelly at pregnancy, we will emphasize that the decision is made by the woman provided that she is absolutely healthy, and only after consultation with the gynecologist.

At gastritis, pancreatitis

Consumption of the described cold appetizer at gastritis is authorized gastroenterologists only in case the disease proceeds against the background of the lowered sekretorny function of a stomach.

Whether you know? In China, Korea and Vietnam jelly call glass meat and consider exclusively festive dish. He is trained from pork ears, skin and giblets, add to him a black mushroom and fish, filled in with broth with gelatin and pressed.

But also for such patients it is necessary to meet some conditions of the use of a cold dish:

  1. In preparation it is possible to use only low-fat grades of meat (chicken, beef tongue).
  2. To remove excess fat, broth needs to be filtered several times.
  3. For the best solidification a small amount of gelatin is allowed.
  4. Addition to a product of hot spices and spices is forbidden.
  5. It is possible to use a dish not more often than 1 time a week.

As for addition of jelly in the menu sick pancreatitis, this dish gets under the ban for the following reasons:

  1. Jelly — very fat product, and at pancreatitis the restriction in consumption of fats is necessary.
  2. The meat-and-bone profit contains extractive substances and purines which stimulate pancreatic secretion and inflow of blood to mucous digestive system that causes a bigger inflammation of a pancreas.
  3. Jelly — cold appetizer, and at pancreatitis is recommended exclusively warm food.
  4. Jelly prepares and served with various spices and spices which stimulate sekretorny activity of a pancreas that causes exacerbation of a disease with a strong pain syndrome.

At gout

Gout — one more disease at which in the menu jelly is excluded.

It is connected with the following factors:

  1. The use of some types of meat (mutton, goose meat) and an offal and also meat broth is not recommended because of release of purines by them which aggravate gout.
  2. Use of a large number of spices and salt in preparation time of jelly can worsen the state of health at this disease.

To diabetics

Doctors recommend to diabetics to use the described product in strictly limited quantity.

At the same time for its preparation it is admissible to use only low-fat grades of meat:

Whether you know? In old times, in hungry times, people tried to utilize all parts of cow carcass: from the head and legs of a Burenka cooked jelly as for other dishes these parts of a body were unsuitable.

If the patient with diabetes periodically eats fat jelly, it can affect his health as follows:

  1. Sugar level in blood will change that can cause a glycemia attack.
  2. The raised cholesterol in a product promotes obstruction of vessels that leads to thromboses, a myocardial infarction and a stroke.

Harm of jelly

Despite the useful properties of this delicacy described above, it is necessary to limit the use of this dish for the following reasons:

  1. Because of the high level of cholesterol there is a threat of obstruction of vessels, appearance of thromboses and development of heart troubles.
  2. Garlic and mustard gas stations which move to jelly provoke diseases of a liver and a gall bladder.
  3. Meat broth contains hormone of growth which promotes inflammatory processes in an organism and causes a hypertrophy of fabrics.
  4. In a pork profit there is a histamine which provokes furunkulyoz, inflammation of an appendix and a disease of a gall bladder.
  5. The dish contains the extractive substances irritating a parenchyma of kidneys.
  6. Jelly from fat meat needs to be excluded from the menu of the persons fighting against excess weight.

In conclusion we will tell that jelly brings to a healthy organism a certain benefit if to train him from low-fat grades of meat, moderately to add to it some spice (if there are no contraindications for this purpose) and to eat no more once a week in the small portions.

Author: «MirrorInfo» Dream Team

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