We all use gelatin to make jelly desserts as well as other culinary temptations. It can be found in the stores, in the form of powder, in granules and sheets.
Gelatin can be used in cooking, but we must note that it is also very healthy and important for the human body.
The origin of gelatin is from animals. It is a protein that is produced by the hydrolysis of collagen from the bones or cartilage of animals, that have been boiled in water for a long time.
And here's what gelatin contains:
Gelatin is 99% protein, but its nutritional value is much lower than other protein sources. Gelatin contains a lot of replaceable amino acids, which are glycine and proline. However, it lacks essential amino acids. Here is the amount of amino acids it contains:
- glycine - 21%;
- proline - 12%;
- hydroxyproline - 12%;
- glutamic acid - 10%;
- alanine - 9%;
- arginine - 8%;
- aspartic acid - 6%;
- lysine - 4%;
- serine-4%;
- leucine - 3%;
- varin- 2%;
- phanylalanine - 2%;
- threonine - 2%;
- isoleucine - 1%;
- hydroxylysine - 1%;
- methionine;
- histidine
And the benefits of gelatin are many:
- helps digestion by making it much easier;
- helps strengthen the heart;
- helps strenghten the bones, joints, cartilage and muscles;
- supports immunity;
- helps you sleep better;
- significantly reduces the level of cholesterol in the blood;
- slows down aging;
- helps the skin to be healthier and more elastic because it contains a large amount of collagen.
Here is what else is contained in gelatin per 100 g:
- calories - 355;
- calories from fat - 4;
- carbohydrates - 0,7;
- protein - 87.2 g;
- water - 11.58 ml;
Gelatin powder also contains:
- folate - 30 mg;
- choline - 38.5 mg;
- riboflavin - 0.2 mg;
- niacin - 0.1 mg;
This type of gelatin also contains some minerals:
- sodium - 196 mg;
- calcium - 55 mg;
- selenium - 39.5 mg;
- phosphorus - 39 mg;
- magnesium - 22 mg;
- potassium - 16 mg;
- honey - 22 mg.
And because you understand that collagen is quite beneficial, you can safely try one of our jelly cakes or delicious fruit jellies.
