Jelly - health benefits and harms

Jellied meat began to spread as a cold dish in the 14th century. It was rich European houses that laid the foundation for his culinary history. In those distant times, they often served rich and thick soups for lunch. The broths were cooked on the basis of bones and cartilage, so it turned out that when cooled, they turned into a dense and viscous mass.

However, the French chefs were smart and changed the recipe. Any game, pork, and beef were first boiled until cooked, then the meat was twisted several times to obtain a uniform, viscous consistency. After that, it was mixed with strained broth, spices were added and kept in the cold so that the mass froze. This meat dish was called "galantine."

Jellied spread in Russia

The Russian people invented their own version of "galantine", which had the name "jelly". All the uneaten meat delicacies after the master's feasts were sent to a large cauldron, where they turned into one continuous porridge-like mass. Then it was left in a cool place for solidification. Of course, such "secondary" food was no longer served to the masters. It was intended only to the servant in order to save.

Russia during its development in the 16th century was greatly influenced by fashion trends in France. People of the upper class, wealthy ladies and gentlemen could afford to hire not only a whole staff of tailors, governesses, maids, but also the best cooks. Over time, the French chefs began to serve an updated recipe for aspic at gourmet dinners. They learned to add clarifying ingredients to the broth, for example, turmeric, saffron or lemon zest. The taste and aroma of the dish has improved significantly, which gave reason to include "aspic" in the list of indispensable cold snacks in rich homes.

Gradually, the jelly became popular. Nowadays, pork, beef, chicken meat are added to the jelly as the main ingredients.

Composition and nutritional value

The composition of this cold dish includes an impressive amount of healthy nutrients. Trace elements are aluminum, fluorine, boron, rubidium, vanadium. Macronutrients are calcium, phosphorus and sulfur. Despite the rather long cooking of the broth, all useful substances are preserved. Among vitamins, vitamin C, A, B9 are isolated.

Useful properties of aspic

1. Positive effect on the nervous system due to the presence of polyunsaturated fatty acids.
2. The state of the body's immune function improves, and calcium absorption also increases.
3. Included in vitamin B9 increases the level of hemoglobin in the blood.
4. Brain cells begin to interact actively under the influence of lycine. The general physical condition of the body improves.
5. The aging process of skin cells is slowed down due to the presence of collagen in the jelly. It becomes firm and supple. The functioning of the musculoskeletal system also improves markedly.
6. The effect of gelatin favorably affects the work of the joints.

Calorie dishes

Given the fact that aspic is a frequent guest at the festive table, you need to know how nutritious such an appetizer is. Just this figure he has is quite high, because 100 g. the product is 250 kcal.

The higher the fat content of the meat, on the basis of which the broth is prepared, the higher the calorie content of the jelly, respectively. For lovers of low-fat light food, beef bones are perfect for making jellied meat.

You should not often use the services of supermarkets and buy culinary dishes there. Jellied meat is easy to make with your own hands, then there is no doubt that the dish will be not only the most delicious, but also healthy.

Pork jelly

The pork jelly contains vitamin B12, zinc, iron and various amino acids, which are rich in red meat. These components are excellent helpers in the fight against vitamin deficiency, low levels of iron and calcium in the body. Pork also contains a large amount of myoglobin, which accelerates the movement of oxygen in the muscles. This property of myoglobin can significantly reduce the risk of cardiovascular disease.

Eating pork prevents the development of any male diseases, such as prostatitis or infectious diseases, including the prevention of premature impotence. The pork fat and lard, which is part of the jellied meat, not only provide satiety to the body, but also charge it with positive energy and improve physical condition.

In the process of cooking, black pepper and garlic are often added to the jelly, so the dish is recommended for use during the development of viral diseases with influenza.

Beef jelly

This jelly is slightly different from pork in its delicate texture and pleasant aroma. Beef is considered dietary meat, in which there are no harmful substances. For piquancy and severity of taste mustard is added to the dish, as well as horseradish.

Fact! The digestibility of beef jellied meat is much higher than pork. Even people suffering from diseases of the gastrointestinal tract, it is recommended to include beef meat in the diet.

Another positive feature of beef jellied meat can be called a beneficial effect on vision. Doctors recommend eating beef to reduce the risk of developing any malignant disease that may occur on the retina or optic nerves. This effect has vitamin A, which is part of beef meat.

Beef jelly rich in animal protein is recommended for use by athletes who often endure heavy physical exertion on the body. Carotene, iron and animal fat prevent many diseases.

Chicken Jellied

The negative influence of aspic

Despite all of the above positive properties of aspic, it is worth recognizing the fact that it contains a huge amount of bad cholesterol, which can cause accumulation of fatty plaques in blood vessels. High calorie foods can lead to obesity if you use jelly too often.

All meat-based broths incorporate growth hormone, which when over-consumed, entails muscle hypertrophy. Histomine can cause gallbladder inflammation.

Any antibacterial nutrients in the process of preparing the broth, including garlic, pepper or ginger, must be added in moderation.

Video: the benefits and harms of aspic