Gelatin
Gelatin is a well-known product. Many housewives use it in cooking. Everyone knows products such as marmalade, jelly, as well as aspic, all kinds of mushroom and meat snacks.
The ratio of BJU in the product
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Of course, gelatin brings considerable benefits to our body. Indeed, even in folk medicine, it is used to treat certain diseases. But due to the high calorie content of gelatin, nutritionists do not recommend getting too carried away with eating foods based on it.
Description
Gelatin is a mixture of animal proteins. It is obtained from bones, cartilage, tendons, that is, from foods rich in collagen, by prolonged boiling. Cattle and fish are the most common sources of gelatin. Food gelatin is usually light yellow in color and has no smell or taste.
From the Latin language, the word "gelatin" is translated as "frozen". This name can be easily explained by all the known properties of this product.
Most often, this product can be seen on sale in the form of small crystals or plates.
A large amount of proteins (about 85%) and collagen prevail in the composition of gelatin. It is in these substances that the main beneficial properties of gelatin lie.
Patented gelatin by engineer Peter Cooper in 1845. Nevertheless, for the next several decades, the invention of the engineer did not enjoy popularity. People simply could not understand what exactly the benefits of gelatin are and how this product should be used in general. But soon another scientist, Pearl Waite, invented jelly. From that moment on, gelatin finally gained well-deserved popularity and began to be widely used in cooking.
Today, many different delicious dishes are prepared from it. To prepare something based on gelatin, you must first let it swell in cold water, and dissolve it in a warm liquid.
This product has found its application in pharmaceuticals. It is added in the production of candles and capsules. It is also used in the production of photographic paper and film; it is often added in the manufacture of cosmetics: shampoos, balms and masks.
Composition and calorie content of gelatin
The main component of the product is collagen. In addition to it, gelatin contains many proteins, water, amino acids, fats, vitamin PP, ash, carbohydrates, macro- and microelements such as magnesium, potassium, sodium, iron and phosphorus.
Gelatin contains two important amino acids: proline and hydroxyproline, which have the most positive effect on cartilage and connective tissues, contribute to their development, preservation and restoration.
The calorie content of gelatin per 100 g of the product is 355 kcal, and the nutritional value:
- Proteins - 87.2 g;
- Carbohydrates - 0.7 g;
- Fat - 0.4 g.
Benefits of gelatin
Gelatin is well absorbed by the body, does not cause an increase in the secretion of the digestive glands, therefore it is often included in the diet.
It is useful to use it for bone injuries, for example, with the formation of cracks and fractures, as it promotes their rapid fusion and quickly restores joint tissue after injuries. Regular use of gelatin is recommended for elderly people suffering from diseases of the musculoskeletal system, such as osteochondrosis and arthritis.
The beneficial properties of gelatin for hair and nails have been noted, so it is often used as an ingredient in masks and baths.
In case of internal bleeding, it is recommended to take jellies and mousses, which include gelatin, as it promotes blood clotting.
The amino acids in its composition give gelatin properties that strengthen the heart muscle, promote mental activity and strengthen the body's immune system.
The harm of gelatin
May cause gelatin and harm. It should be used with caution by people with cardiovascular diseases and people prone to oxaluric diathesis. This is due to the fact that gelatin is an oxlogen.
Gelatin does not have any other specific contraindications. In very rare cases, it can cause an allergic reaction.
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