Jelly is an ancient traditional food of the Ukrainian. It is not only delicious but also very useful. But experts point out that all people cannot eat jelly.
First, you need to understand what jelly is. It is a very depressed jelly, which is made by cooking meat (3-5 hours) for a long time, and then refrigerated in the broth.
To prepare the classic jelly for meat, add the most collagen to those parts of the body. Often it is wings, neck, pork ears, legs, poultry paws and more. Because of this, the jelly confirms itself, and you do not need to use the Agar-agar or gelatin.
Various flavors (bay leaf, cloves, black pepper) are added to the task to get an unusual taste and aroma. Mostly place onions and carrots.
If we talk about the nutritional value of the jelly, it depends on what products are made. So from a type of dye mixed with pork eyelids, the jelly comes out of high calories (about 350 kcal 100 g). Interestingly, but in the second place is a chicken jelly. If you take the thighs and thighs and only the PAWS-110 kcal, you will get 230-240 kcal per 100 g dish. Beef jelly (100g -finished product is only 80 kcal)) is considered low caloric.
It is also useful to know the amount of proteins, fats and carbohydrates in this diet:
- Beef – 11.4 grams of proteins, 2.8 grams of fats, 0.5 grams of carbohydrates;
- Pork – 10.0 g proteins, 5.2 grams of fats and 1.2g carbohydrates;
- Poultry – 12.0 g proteins, 7.5 grams of fats, 0.7 grams of carbohydrates;
- Turkey – 8.2 g proteins, 2.5 grams of fats and 0.7 g of carbohydrates;
- Pork Call – 16.2 g proteins, 13.3 grams of fats and 0.9 grams of carbohydrates.
Why is jelly useful
Experts say that jelly contains large amounts of fats and amino acids that require skin, brain, joints. In jelly, protein is important for the human body – collagen. It has a positive effect on the skin, which softens the elastic, the wrinkles.
Calcium is a dish of the elements that are specially absorbed. The amino acid also stimulates the nerve and brain function.
If you add garlic, horsemeat, and various sauces to the jelly, it will have a positive effect on the immune system and improves metabolism.
According to nutritional experts, the use of jelly helps:
- Normalize blood and venous pressure;
- Reducing the amount of “bad” cholesterol in the blood;
- Strengthen the joints and bones;
- Improving brain function;
- Eliminate the Hangor syndrome.
What a harmful jelly
What harmful Jelly / Photo: Common. VigymidiaRage
However, the damage from the jelly is huge. This occurs with the frequent and uncontrolled consumption of this diet. What to be afraid of:
- Obesity – If you continue to cook high -collar jelly and use it, you can gain weight indirectly;
- The risk of thrombosis – with excessive use of jelly, increases blood viscosity, which can lead to sad consequences;
- Increasing the amount of uric acid – due to the high content of purerns, this can lead to the development of arthritis;
- The formation of oxalate stones in the kidneys – increases the risk.
How many times can you eat jelly as there is no harm
Experts agree that you cannot eat jelly more than 150 grams per week. Due to the high cholesterol content, you should not abuse the dish.
If this is low, you can increase the area. Best, experts say, from October to April, they eat jelly, not more than 2-3 times a month.
Who wants to eat jelly
There are sections of the most useful people to eat. In them:
- People with low hemoglobin;
- Athletes for high loads;
- Those who suffer from low immunity;
- People with poor skin;
- People with injuries or fractures;
- For anemia;
- During the problems of the musculoskeletal system;
- Anorexia and for fatigue.
Are contradicting who to eat jelly
Netsiclogists and nutritional experts point out that they are generally contraindicated to eat jelly. They are already overweight, cardiovascular disease, problems in the bladder, high -level “bad” cholesterol and gastrointestinal diseases.
Some doctors advise you to use jelly for gallbladder, liver disease and pancreas for their diet.
Read:
