Fruit jelly caloric content

Fruit jelly – the product of a dense jellylike consistence made of pulp and juice of fruit by their condensation in the course of water evaporation. Traditionally as raw materials for production of fruit jelly serve apples, but in England fruit jelly is done most often of oranges, and in Spain from a quince. Contents in fruit jelly of calories varies depending on components and raw materials. High content in these fruit of pectins and other jellifying substances allows to make fruit jelly without artificial additives and if fruit sweet, then and without sugar addition.

How many calories in fruit jelly

The manufacturing techniques of modern fruit jelly, in addition to prescription components, allow use of various additives which allow to release cheaper and available types of fruit jelly. Depends on existence in an end product of a type of additives and a way of its production how many calories in fruit jelly.

As a jellifying component in modern production of fruit jelly use the pectin which is contained in many fruit, an agar-agar – an extract from algas and gelatin – the substance extracted from the fat-free cartilages, bones and veins of animals. Average caloric content of fruit jelly on 100 g of a ready-made product – 320 kcal, it contains 0,1 g of proteins, 0, 1 g of fats, 79,3 g of carbohydrates.

Depending on the dessert of jellifying substance used for production, produce fruit jelly:

• Fruit and berry;
• Jelly;
• Jelly and fruit;
• Chewing.

Fruit and berry fruit jelly: caloric content

As a thickener for fruit and berry fruit jelly use pectin which is produced from crusts of fruits of a citrus, apples, a quince, water-melons, sugar beet and baskets of sunflowers. Fruit jelly caloric content on the basis of pectin in 100 g – 293 kcal, also a product contains 0,4 g of proteins, 0,0 g of fats, 76,6 g of carbohydrates.

Despite rather large number of calories, fruit jelly on a pectinaceous basis it is very useful as pectin has the following properties:

• Reduces cholesterol level in blood;
• Promotes removal of radionuclides, anabolic steroids, xenobiotics, metabolism products;
• Participates in normalization of lipidic and carbohydrate metabolism;
• It is applied at treatment of atherosclerosis and dysbacteriosis;
• Normalizes work of a pancreas, liver;
• It is used as a natural sorbent which by efficiency is better than absorbent carbon;
• Promotes recovery of fabrics at wound, burn damages.

Jelly fruit jelly: caloric content

Jelly fruit jelly more gentle on a consistence, at the same time as a thickener, in addition to pectin, use dry powder an agar agar (algas) more often. Sugar, treacle, fruit essence, food dyes, citric acid, fragrances also are a part of jelly fruit jelly. Jelly fruit jelly on a basis an agar agar has brighter coloring and a beautiful break.

Caloric content of fruit jelly jelly depends on structure and can be from 280 to 350 kcal, jelly fruit jelly is called a carbohydrate dessert as the content of proteins and fats is equal in it to zero, and carbohydrates in such fruit jelly there can be from 75,0 to 80,0 g.

The agar-agar received from algas does not contain calories; inflating in a stomach, cellulose improves a peristaltics, normalizing work of digestive tract, facilitates work of a liver. Main useful qualities agar agar:

• Is a source of the iodine necessary for an organism for normal work of a thyroid gland;
• High content of B5, E, K vitamins and iron, calcium, magnesium, copper provides an organism with these necessary elements;
• Promotes removal of toxins.

Often at production of fruit jelly the agar-agar can be replaced with gelatin is a thickener of animal origin which is got from veins, of cartilages and bones of animals (vegetarians should know about it). Such replacement slightly increases the fruit jelly caloric content as at gelatin there are fats, but excludes it from the menu of rigid vegetarian diets. Useful properties of gelatin:

• Promotes improvement of a condition of hair, skin, nails;
• Participates in strengthening of bone system and cartilages.

Gummies: caloric content

Recently gummies which use, except useful nutritious properties, in the course of chewing promotes calm of a nervous system enjoy special popularity, remove stress and irritation, reduce risk of neurosises and stresses. Gummies are covered with the glaze containing natural wax and vegetable fats. Chewing of such fruit jelly clears an oral cavity and bleaches teeth, activates digestion.

Gummies caloric content in 100 g makes 335-350 kcal, also at it there are 4,0-4,1 g of proteins, about 0,1 g of fats, 79,0-80,0 of carbohydrates. Gummies contain in a large number:

• C and B vitamins;
• Calcium;
• Vegetable fats;
• Beeswax;
• Amino acids.

Availability of vitamins and other useful substances promotes immunity strengthening, increases resistance of an organism to colds and infections, reduces chronic fatigue, normalizes work of a nervous system and stimulates cerebration.

Despite of the considerable calorie content, fruit jelly it is recommended to include in the menu of many diets in moderate quantities thanks to its useful properties. Preference should be given to natural fruit jelly – this classical dessert more expensive, but does not contain additives in the form of dyes, fragrances, thickeners and is more useful to health.

Color of natural fruit jelly of natural shades, dim, a smell moderate, the structure vitreous, after compression does not change a form and does not stick to packaging. Caloric content of fruit jelly natural low, to 270 kcal.

The new type of fruit jelly began to be released, using extract of a stevia, the long-term bush growing in the countries with warm climate as sweetener. It is natural intensive sweetener with low caloric content. Thanks to such replacement the caloric content of fruit jelly decreases to 250-260 kcal, and nutrition value increases because of high content in a stevia of pectins, polysaccharides, vitamins, microelements and antioxidants. It is more preferable to use such fruit jelly in dietary food.