Gelatin - calorie content

Do you like the taste of jelly and dozens of desserts with its addition, on the festive table you periodically prepare the jellied? In this case, you should understand what gelatin is, what its calorie content is , what it consists of, what benefits and harm the organism brings. After all, every product that periodically gets to you on the table should be considered in terms of what it gives your body.

All about gelatin

Gelatin is a protein of animal origin, which is obtained from cartilage and tendons by prolonged boiling. This almost transparent substance has no smell and taste, why it can be successfully used for cooking and sweets, and snacks.

Gelatin is a source of vitamin PP, and also contains iron, potassium, calcium , magnesium and other minerals. Thanks to the use of dishes with gelatin, you can reduce the risk of joint disease, strengthen tendons and ligaments, which is especially important for athletes.

Contraindicated gelatin in urolithiasis and oxaluric diathesis, as well as in case of individual intolerance. In all other cases, this substance is not only not dangerous, but even beneficial to the human body, and helps to make up for the lack of protein and many valuable substances.

There is a natural analogue of plant-derived gelatin - agar-agar, which is extracted from algae. This substance also has a number of useful properties and allows you to prepare a lot of useful and interesting dishes.

How many calories are in gelatin?

In pure form, the calories gelatin has a lot: 355 kcal per 100 g, of which 87.2 g are proteins, 0.4 grams are fats, and 0.7 grams are carbohydrates. However, in pure it is unlikely that someone will use it, and when cooking it swells 6 times, reducing its caloric content. Moreover, depending on how much water you add, you can reduce the caloric content of the finished dish even more.

It is worth noting that there are very few carbohydrates in gelatin, and diabetics and adherents of low-carbohydrate diets may well include it in their diet.

What products are "gelatin"?

Without the addition of gelatin from the sachet, it is possible to prepare a pour on chicken legs, cartilage of beef or pork, and also on the legs of chicken, beef or fish. It is from the cartilage and connective tissues, through a long, approximately 6-hour digestion, you can get a broth that can solidify.