Jelly, also known as gel, is loved by women and children because of its bright appearance, bright color, soft taste and sweet moisturizing. Jelly is not only cute in appearance, but also a healthy food with low calorie and high dietary fiber.

Jelly also contains pudding.

Jelly is made from thickening agents (sodium alginate, agar, gelatin, carrageenan, etc.) with various synthetic flavors, coloring agents, sweeteners and sour agents. Although it comes from algae and terrestrial plants, the original vitamins, inorganic salts and other nutrients are all lost after acid, alkali and bleaching in the extraction process. Sodium alginate and agar belong to dietary fiber, but excessive intake will affect the absorption of fat and protein, especially iron, zinc and other inorganic salts due to the combination of insoluble mixtures, reducing the absorption of iron, zinc and other trace elements. Synthetic flavors are usually made from alcohols dissolved in esters and aldehydes. The aroma of pineapple jelly is mainly composed of artificial flavour, which is mainly composed of ethyl butyrate. Apple jelly contains isoamyl ester, and banana jelly contains amyl butyrate. The bright colour of jelly is the result of adding artificial colouring agent. These artificial colorants are chemically synthesized from coal tar, which have no nutritional value to human body, no benefit to eat, and even some toxicity.

In recent years, a variety of jellies have appeared in the market, including milk, chocolate, and fruit jelly. The fruit pulp in the jelly is crystal clear and attractive, which not only increases the pattern, but also has certain nutritional value.

Calculated by 15% sugar content, the heat energy produced by a 15-gram jelly in vivo is 8.93 kcal, while that produced by an average adult daily is 8.93 kcal.The supply of jelly is about 2500 kilocalories, so the proportion of heat energy produced by jelly in the body is very low.

Often heard mothers educate their children like this: "There is no nutrition in jelly, don't eat it all the time." In fact, this is not the case. In fact, jelly is not without nutrition, it contains a lot of dietary fiber, and very low calorie.

The colloid of jelly is made of carrageenan and mannose mixed sugar, which are boiled and cooled and condensed. The addition of these two substances in jelly is 0.8%~1%. Carrageenan is a kind of algae. Mannan is a kind of glucomannan extracted from Araceae plants. It is a natural plant polysaccharide. It is safe and harmless. These two gums belong to water-soluble dietary fibers. Dietary fibers are a very important and internationally recognized functional food base. According to the survey, the intake of meat, protein and fat in the diet of many urban residents in China is far higher than the national average level and close to the level of developed countries. "Dietary structure can easily lead to cardiovascular and cerebrovascular diseases, gastrointestinal discomfort, obesity and so on. The rich dietary fiber in jelly has positive significance in preventing the above"modern civilization disease".

In the process of jelly making, minerals such as calcium, potassium and sodium need to be added. These minerals are also essential elements for human body. For example, human bones need large jelly  Calcium content, cell fluid and tissue fluid contain a certain proportion of sodium and potassium ions, which play an important role in maintaining cell osmotic pressure, acid-base balance and nerve information transmission.

Different kinds of jelly have their own unique nutrition, such as high calcium jelly rich in calcium, high fiber coconut ice rich in water insoluble dietary fiber, AD calcium jelly is fortified with vitamin A, D and calcium, some kinds of jelly added carotene or spirulina, etc. These different nutrients have their own special physiological effects on human health.

As the name implies, jelly should be a kind of food made from fruit. The important raw material that can turn fruit into jelly is colloid. Alginate is used in most jellies. This is a natural food additive. In nutrition, it is called soluble dietary fiber. We know that fruits, vegetables and coarse grains contain certain dietary fibers. The main nutritional function of the human body is to regulate the intestinal function, especially to moisten the intestine and relieve constipation. Jelly and their role is the same, eat more can increase the wetness of the intestinal tract, improve constipation. At the same time, oligosaccharides are added to some jelly, which can regulate intestinal flora, increase good bacteria such as bifidobacterium, strengthen digestion and absorption function, and reduce the risk of disease. According to the survey, it is common for most Chinese people to overeat high-fat and high-calorie foods in their daily diet. It is also a good choice to eat more jelly to improve digestion when vegetables and fruits cannot be supplemented in time. Another advantage of jelly is its low calorie content. It contains almost no protein, fat and other thermal nutrients. People who want to lose weight or keep slim can eat it safely.