The composition of the jelly and its beneficial properties
It is enough to look at the two main components of the composition of jelly, so that its beneficial properties become sufficiently obvious to us.
1. Fruit juice.
A rich source of vitamins, biologically active substances and minerals. It is clear that after the preparation of fruit jelly, including boiling, part of the complex organic substances decomposes. But part of it remains.
Minerals in the juice can withstand any temperature. And some, contained in the original fruit in the form of salts, after heat treatment, are even faster and easier for the body to use. The main benefit of jelly is that with it, calcium, potassium and iron, which are contained in almost all berries and fruits, always enter our body. And although we do not get them in such volumes, as from fresh products, but at the same time we do not irritate the stomach with various acids.
Also, some biologically active substances – anthocyanins, antioxidants, tannins – together with the juice go into the jelly. And then they begin to actively influence various organs and systems.
But the very vitamin and mineral composition of fruit juice depends solely on the original product. There are substances common to almost all fruits and berries. Ascorbic acid, for example, or carotene and calcium. But they all have their own flavor.
2. The actual gelling agent.
It can be either pectin or agar-agar, or gelatin. And these components, by the way, are very different from each other in their effect on the body. For example, agar agar is difficult to digest and promotes bowel movement. In addition, it contains almost no calories. Pectin is similar to it, differing in slightly greater coarseness and the ability to massage and cleanse the intestines from various waste products.
Gelatin differs from the two previous components in its “animal” nature – it is made from the tendons and cartilage of cattle. Accordingly, it is high in calories and is well absorbed in the intestines.
However, one should not assume that gelatin is used only for jellied meat, and pectin and agar-agar are used for confectionery products. All these substances do not have their own taste and smell, and therefore are completely interchangeable.
