On the eve of the New Year, some are waiting for miracles, while others dream of a table laden with dishes. Well, how can the New Year do without jelly? On many tables, he finds his place of honor. Therefore, I suggest that today we talk about the benefits and harms of jelly, about the features of chicken, pork, as well as jelly from beef and turkey.

It is believed that it was the French who were the first to cook jellied meat. From cartilage and bones, they boiled a rich broth, which, when cooled, became thick and viscous. Refinement to this not very appetizing dish was given by cooks at the court: they first boiled freshly killed game, then twisted the meat, added broth, eggs and spices to it. After the dish was placed in the cold. The French gave it the name "galantine" (in translation - "jelly").

In Russia, there was a similar dish called "jelly". They prepared it for ordinary people from scraps from the master's table in order to save on food. When the ball and feast ended, the remains of meat dishes were mixed into porridge and boiled in broth, after which they were left in the cold.

Thanks to the fashion for “everything French” reigning in the 16th century, chefs from France began to appear in Russia, who “ennobled” the jelly, using the recipe of their galantine, they made it transparent and refined, adding lemon peel, turmeric and saffron to lighten.

What is useful jelly?

On various holidays, this dish takes its place of honor. The hostesses try to make it tasty, appetizing and unusual in appearance.

However, in addition to taste, jelly has some useful properties that can provide our body with an invaluable service. So in addition to enjoying the taste and view, this dish can make us healthier:

• this wonderful dish contains a lot of vitamins (the main ones include vitamin C, A and B9), and is also a rich source of trace elements: calcium, rubidium, sulfur, aluminum, fluorine, phosphorus, vanadium and boron. The most interesting thing is that, although it takes a long time to cook the broth for jelly, long-term heat treatment does not destroy the beneficial substances in it;
• jellied meat contains polyunsaturated fatty acids, which have a positive effect on the nervous system;
• an amino acid like glycine activates brain cells, removes irritation, reduces fatigue and helps to get rid of long-term depression. The most interesting thing is that glycine contains aminoacetic acid, which can save you from a hangover. Therefore, the morning after the holiday, people who combined drinking alcohol with eating jellied meat are less tormented by a hangover!
• this dish contains an amino acid lysine. This substance is an active participant in the process of calcium absorption, as well as a fighter against viruses;
• B vitamins are extremely important for the formation of hemoglobin;
• probably, one of the most important useful components of jellied meat is collagen, which, although it is destroyed during the cooking process, in the end it still remains enough to make this dish valuable for our body. After all, collagen is the base for our connective tissue (cartilage, bones, tendons are built from it), it is a building protein that is necessary for every cell in general, it is collagen that can reduce the abrasion of cartilage and bones, as well as slow down the aging process of the body, making our skin resilient and elastic. By the way, there is a statement that collagen from beef jelly is absorbed worse than from pork. And one more thing: there is an opinion that eating jellied meat in reasonable amounts during pregnancy will help a woman protect herself from stretch marks;
• gelatin in this dish improves the condition of the joints. However, it is important to remember that the broth cannot be digested, since the protein is quickly destroyed during a long boil.

With so many useful properties, jelly has a significant drawback: this hearty meal is quite high in calories. Judge for yourself:

• calorie pork jelly (depending on what part you cook it from) - 180-350kcal per 100g of dish;
• calorie content of beef jelly - 80-140 kcal;
• calorie content of chicken - 120 kcal;
• turkey calorie - 52 kcal.

Harm of jelly

Who can be harmed by eating jelly?

• If you are "sitting" on a diet, eat jelly in a limited way because of its high calorie content.
• In addition to useful substances, jelly is a source of bad cholesterol (imagine how much this substance contains rich broth from meat - especially from pork!). It is known that cholesterol is the culprit of vascular and heart diseases, it can cause the formation of blood clots and plaques on the walls of blood vessels.
• Meat broths are rich in growth hormone. This hormone is the main culprit in the occurrence of inflammatory processes in our body. Also, this hormone can lead to tissue swelling, hypertrophy (a painful increase in cells and tissues).
• Pork jelly contains an organic compound - histamine, which can provoke gallbladder diseases, appendicitis and furunculosis.
• Do not overdo it with spices (garlic, mustard, pepper, onion, horseradish, ginger) - eaten in large quantities, they will hit the stomach and liver.

Features of different types of jelly

Pork jelly

Pork is rich in iron, calcium, zinc, vitamin B12 and amino acids. All this together will replenish the body with useful substances in case of beriberi, and calcium deficiency.

When you cook jelly from pork meat, put lard or fat in it. Pork fat is a good helper with loss of strength and depression.

It is also believed that the composition of nutrients in pork helps in the prevention of prostatitis, impotence, as well as infectious diseases of the genitourinary system of men.

If you season pork jelly with black pepper and garlic, you will get a dish with antibacterial properties.

In this video you can see how easy pork jelly is prepared:

Beef jelly

Beef contains much less harmful substances than pork, so eating jellied meat from this type of meat will be more beneficial. This is especially true for people with eye problems. There is a lot of retinol (vitamin A) in beef jelly, which is so necessary for diseases of the organs of vision.

This beef dish contains a large amount of protein (20-25g per 100g of product) - a building element necessary for tissue repair. Therefore, it is good to use it for people engaged in physical labor and athletes.

Beef jelly is able to saturate the body with iron, carotene and animal fat by 50%, which will help keep cartilage and intervertebral discs healthy for a long time.

Beef is advised to eat with problems with the stomach and intestines, since with a fat content of 25% its absorption is 75%.

From this video you will learn a simple recipe for making a very tasty beef jelly:

chicken aspic

This variant of jelly will enrich you with B vitamins, as well as A, E, C, PP and trace elements: calcium, phosphorus, potassium, magnesium,.

The choline in this dish will improve your metabolic processes, as well as the metabolism of nerve tissues. Vitamin B4 (also called choline) is the most important building material of the brain, it also prevents it from forming, improves liver function, strengthens the heart muscle, calms the nervous system and helps to cope with depression.

Chicken jellied collagen will improve joint mobility and protect cartilage from damaging factors.

From this video you will learn how to cook jellied chicken:

Turkey jelly

Turkey meat itself is dietary, it is not inferior in taste to lean beef, chicken, but rather, on the contrary, surpasses them, as it is more juicy and tender. 100g of turkey contains 28g of protein, which is easily absorbed by our body.

Turkey is also rich in B vitamins, as well as E, C, A, PP, it also contains calcium, sodium, phosphorus, potassium, magnesium, iodine, iron, manganese.

Turkey is advised to be consumed with (it contains 2 times more iron than you find in veal), in addition, it is believed that turkey can protect the body from cancer!

Another plus of turkey meat is that it contains almost no cholesterol.

However, the preparation of jellied meat from this type of meat has its own peculiarity: if you cook it from necks, thighs, legs and wings, you cannot do without gelatin, as the broth may not freeze. If you do not want to use industrially obtained gelatin, I recommend that you cook turkey jelly according to this video recipe:

I think now that you have a choice of which jelly to cook for the next holiday, you will do it with pleasure. Of course, jelly is tasty and healthy, but know the measure in using this appetizing dish so as not to harm yourself during the festive feasts. By the way, what prevents you from cooking jelly without being tied to any holiday? ..

Bon appetit and stay healthy!

Aspic has long been considered not only tasty, but also a very healthy dish that has many useful substances and brings tangible benefits to the body. Royal aspic is prepared on the basis of both meat and fish broth. Today we will consider meat jelly - from chicken to traditional pork. Initially, this dish, back in Russia, was intended for feeding servants, as it was prepared from the remains of meat from the tables after the festivities, mixed to a thick porridge, boiled a little with the addition of broth and sent to the cold. Appearance and taste, of course, left much to be desired. But, today the recipe and the ingredients used have made jelly a welcome guest at various holidays and a gourmet dish.

Calorie aspic (100 gr)

The calorie content of jellied meat directly depends on the meat used to prepare the broth. Chicken and turkey meat will be less high-calorie. Another of the dietary options for jelly will be veal-based aspic, only 92 kcal and a minimum of fat in a rich broth. Pork jelly is considered the most high-calorie, but also one of the most useful. With such an abundance of varieties of this dish, you can easily choose the right option for yourself without harm to health or during a strict diet.

Benefits for the body

One of the main beneficial properties of jelly is its effect on the skeletal system of the body. The presence of collagen, minerals, trace elements helps to replenish the loss of interarticular fluid, which prevents the erasure of cartilage tissue. Provides painless work of all joints, in particular knee and pelvic, which are subjected to the most severe loads. Frequent use of jelly will help relieve the manifestations of arthritis in the early stages or prevent its occurrence.

It has a positive effect on the structure of the skin. Collagen is simply necessary for the proper functioning of the epidermis, so the timely replenishment of this substance will have a positive effect on the protective functions of the skin, and it will also help prevent early expression lines and premature aging.

The presence of vitamin B in the composition of jelly will help with low hemoglobin. Almost half of the existing diseases are associated with anemia, which threatens with hypoxia of internal organs, intoxication of the body. Therefore, the meat that is part of the aspic brings invaluable benefits for the prevention of many ailments, including low levels of blood cells.

Lysine is useful for blood vessels and their integrity. Simply indispensable for strengthening the body's immune system. It perfectly fights various viruses, especially during acute periods of seasonal bursts of respiratory diseases.

All polyunsaturated fats have a positive effect on the functioning of the central nervous system and help relieve stress at work in the shortest possible time. Prevent chronic stress, causeless anxiety, poor sleep, increased irritability and low concentration.

Jelly is useful for the gastrointestinal tract in the forehead, in particular, to improve bowel function. Due to the presence of fibers and fiber, it is able to cleanse the intestines well of accumulated toxins and toxins.

The benefits of pork jelly for the body

Pork meat contains a decent supply of vitamins of group B, PP and minerals will help replenish the body's reserves of potassium, calcium, sodium. This is vital for a healthy vascular system, a sufficient amount of these vitamins and minerals will help prevent vascular fragility, normalize blood pressure, and strengthen the heart muscle.

The benefit of aspic based on pork meat is the presence of myoglobin, which increases the penetration of oxygen into the muscles, thus preventing oxygen starvation of vital organs, improves the quality of their work.

Amino acids and fats are good for men's health. With ease, pork jelly will help overcome various diseases in men. Prevent the development of prostatitis, urinary infections of the reproductive system, protect against manifestations of impotence.

Fat, which is an integral part of the pork carcass, will help you easily overcome poor health, loss of strength and frequent depressive states. Often, garlic, black pepper and bay leaf can be added to such a jellied meat, because they also carry a significant supply of beneficial properties for the body.

Jellied meat based on beef

The most important beneficial property of beef jelly is its low calorie content and the absence of a high amount of cholesterol. Such aspic is useful to use for various disorders of the gastrointestinal tract or in the postoperative period. This dietary meat does not burden the pancreas and will not lead to constipation.

Meat and beef broth bring invaluable benefits to the intestines. Fibers will easily cleanse the walls of the large intestine from accumulated toxins, improve the absorption of vitamins and speed up metabolic processes. The broth has a beneficial effect on the mucous membrane of the entire herbal system, and fat is absorbed by almost 75%, which is another advantage of this type of jelly.

Beef contains a decent supply of vitamin A, which is essential for eye health. Therefore, frequent use of beef jelly will have a positive effect on blood vessels and metabolic processes in the eyeball, and prevent the development of cataracts and eye infections.

It is useful to use it before direct physical exertion, it will help to get a boost of energy. In addition, animal fat, protein and collagen will help to avoid joint problems during training.

Jellied chicken or turkey meat

Jelly with poultry meat is also very popular, besides, it is possible to adjust the amount of fat in the recipe with the right combination of carcass parts. The most popular among good housewives is jelly on chicken feet, but you need to know how to cook it. Such a rich broth will contain the maximum amount of useful substances, lysine, collagen, trace elements, which will help bring maximum benefits to the body.

It has long been known that chicken jelly, in which paws were boiled, can increase blood pressure. It turns out that such a tasty dish still has an effect similar to a drug one.

Poultry fillet contains a huge supply of animal protein, which is simply necessary for the structure of the muscular skeleton and internal organs in particular. Such an ingredient is very valuable with frequent physical exertion, to replenish energy.

Thanks to the wide range of vitamins contained in chicken and turkey meat, the reserves of essential nutrients are replenished to improve metabolism and chemical reactions at the cellular level.

How to choose meat for jelly

For such a well-known dish as aspic, it is very important to choose the right meat in order to end up with a clear, rich broth. A lot of gelatin is found in the bones of the limbs, so the legs and paws are considered the most popular ingredient for excellent jelly. Pork hooves have proven themselves perfectly, which will provide the maximum amount of animal gelatin. With the use of this ingredient, some housewives do not even use additional packaged gelatin. In general, it is recommended to throw half the carcass for cooking, so that fat is cooked along with the meat. But if you use only chicken breast for cooking jelly, the meat of which is considered dry, you can end up with a tasteless jelly with lean meat. The same approach in the choice of meat applies to beef and pork. It is also better to throw the skin from the carcass for cooking, unless of course you are preparing a dietary version of this dish.

Secrets of a successful aspic

You need to cook the broth over low heat, after washing and drying the meat. With the use of modern technologies, it is very convenient to cook jelly in a slow cooker or pressure cooker, which will easily provide a clear broth, minimize the loss of nutrients and speed up the process.

You need to cook the meat until it starts to separate from the bones on its own, and the joints come off with light pressure.

For a more spicy flavor, onions, garlic, carrots, black pepper and bay leaves are added during cooking, but not earlier than half an hour before the end of cooking.

All meat must be carefully sorted out, choose the veins and excess fat, cartilage and bones. It is advisable to strain the finished broth through a fine sieve before pouring into molds, preferably several times.

It is advisable not to mix beef with other types of meat, you can get an unpleasant aftertaste.

So that the jelly can be easily divided into portions, the meat must be finely chopped. They often also practice portioned serving by pouring jelly into small silicone molds or egg shells.

Contraindications and harm

Due to the high cholesterol content, it is often contraindicated to eat jelly in the presence of vascular diseases.

Kholodets is considered a high-calorie dish; if you have a diet, you need to choose more lean meats.

The composition of the jelly is full of vitamins, minerals and trace elements. Its basis consists of calcium, phosphorus and sulfur, and they form the basis of microelements that are necessary for a person. Despite the fact that the broth itself is cooked for a very long time, it retains all the necessary vitamins, such as B9, C and A.

Vitamin complex in the composition of jelly

Kholodets is not just a good dish for a holiday, but also a storehouse of such vitamins:

• B - increases hemoglobin in the blood;
• Aliphatic amino acid - improves calcium absorption and acts as a good anti-inflammatory agent;
• Fatty acids - improve the functioning of the nervous system;
• Glycine - improves the performance of the body, reduces fatigue;
• Collagen - increases the efficiency of joints and ligaments, increasing their elasticity;
• Gelatin - affects the performance of the joints.

The calorie content of jellied meat depends on the type of meat that is used in it. Those who are on a diet should cook it from lean beef or turkey.

Among the advantages of jellied meat, one can note a useful vitamin complex, and in its composition - myoglobin, which helps to eliminate oxygen starvation in the muscles, which reduces the risk of cardiovascular diseases.

Also, all the nutrients in meat contribute to the early manifestation of impotence, prostatitis and many infectious diseases. By adding fat to this dish, you can save a person from depression and loss of strength. Garlic and pepper dressings add antibacterial properties.

Useful properties of jelly using beef

Delicate and fragrant jelly, in which beef meat is used, unlike others, contains a minimum of harmful components in its structure. When you add horseradish, mustard, spices to it, its antibacterial properties increase.

Lean meat is absorbed by 80% in the body and therefore, at different stages of diseases, doctors are allowed to use it.

No less useful will be the use of jelly for those who have problems with the organs of vision, because it contains a lot of vitamin A, which is necessary to improve the functioning of the retina.

Cold beef dishes have a lot of animal protein, which is necessary for tissue repair. Carotene, iron, animal fat are also available, the dish replenishes the necessary supply of these components for the human body.

Chicken and jellied meat is the perfect combination for those who follow a diet. In chicken jellied meat there will be vitamins A, B, C, E, K, PP and macronutrients such as potassium, magnesium, calcium, iron, phosphorus. You will also see choline in it - it helps to improve the metabolism of nerve tissues and improves metabolism.

A positive feature is that this dish contains antihypertensive protein, which helps fight high blood pressure. Beneficial substances such as collagen will have a positive effect on joint mobility and have a protective effect on cartilage.

Negative components in jelly

In addition to useful components, there are negative components in aspic. Among them is cholesterol, which is found in thick bone broth. This component of the dish provokes the appearance of plaques in the vessels. Also, growth hormones will remain in improperly prepared jellied meat. Once in the human body, they cause inflammation and tissue hypertrophy.

There is a lot of histamine in pork broths, which becomes the main provocateur of the inflammatory process in appendicitis, furunculosis, and causes gallbladder disease. Pork meat itself is heavy and poorly digested, while leaving a feeling of discomfort and heaviness.

The use of spices and additives in jelly, such as garlic, ginger, pepper or onion, add flavor and aroma, but in large quantities they destroy the stomach wall. It is also worth knowing that jelly is a high-calorie and satisfying dish. You need to eat it in small portions and infrequently. For diet food, it is better to use veal or chicken breast jelly. The collagen found in pork is better absorbed by the body than the one found in beef.

Despite the beneficial aspects of eating jelly, you should not eat it in large quantities, because it has a lot of cholesterol and calories. In the presence of excess weight and problems with blood vessels, such treatment is not suitable. Also, this dish should not be eaten by those who have a stomach, liver or kidney disease.

The fact that there are negative sides does not reduce the beneficial properties of jelly on the human body. There are a lot of recipes for this dish, you can cook it with different types of meat, fish and vegetables. For diseases of the joints, it is worth checking with the doctor which meat can be used for jelly and in what quantities it can be consumed in your diet.

Be sure to consult your doctor before treating diseases. This will help to take into account individual tolerance, confirm the diagnosis, make sure the treatment is correct and exclude negative drug interactions. If you use prescriptions without consulting a doctor, then this is entirely at your own risk. All information on the site is presented for informational purposes and is not a medical aid. You are solely responsible for the application.

The history of jelly dates back to the time when rich soups were prepared for the whole family in France in rich houses. The richness of the broth was due to the addition of bones and cartilage. In the 14th century, this was a significant disadvantage, since the cooled soup became viscous and thick.

Cooks from France were able to turn a disadvantage into an advantage - they boiled the caught game in one pan, twisted the boiled meat, added spices and sent the dish to the cold. This dish was called "galantine", which means jelly in French.

In Russia there was an analogue. True, it was consumed exclusively by servants. The remains from the hosts' table were finely chopped, poured with broth, then boiled for a long time and put in a cold place. This dish was called jelly. In the modern world, jelly and aspic are synonymous.

Over time, the dish became Russified, combining the features of jelly and galantine. The meat was replaced with beef tails, ears, pig's head and even hooves. Now jelly is a festive dish for many on the table. Consider what are the benefits and harms of jelly for the body?

The composition and calorie content of jelly

The composition of the jelly is quite diverse. It contains vitamins, minerals - aluminum, boron, fluorine. The main part of trace elements is calcium, phosphorus and sulfur. The broth is boiled for a long time, but this does not kill the beneficial components for the human body. Aspic has vitamin B9, ascorbic acid, retinol.

As part of B vitamins, which are actively involved in the formation of hemoglobin; lysine effectively fights viral diseases, promotes better absorption of calcium; polyunsaturated fatty acids have a positive effect on the activity of the central nervous system.

Glycine is a special substance that activates the activity of the brain, helps to normalize the emotional background, has a slight calming effect, relieves chronic fatigue.

Useful properties for men and women:

• Collagen slows down age-related processes in the body, improves the condition of the skin, removes harmful substances, toxins and free radicals. Collagen substances improve the condition of muscle tissue, which has a positive effect on ligaments and joints;
• Gelatin improves the functionality of the joints, which appears to be a good prevention of arthrosis.

Kholodets is a high-calorie dish, the average calorie content per 100 g of the product is 250-300 kilocalories. The figure may be lower if the basis of the dish is lean chicken.

Useful properties of pork and beef jelly

Pork jelly replenishes the deficiency of vitamins and mineral components in the body. Pork contains a lot of zinc, iron, amino acids, vitamin B12. They help the body prevent such diseases: iron deficiency anemia, lack of calcium. Due to the content of zinc, jelly is useful for men. Zinc takes part in spermatogenesis, improves erectile function, increases potency.

In pig meat, the main component is myoglobin. It eliminates oxygen starvation, helps oxygen penetrate all organs and tissues, which significantly reduces the risk of developing coronary heart disease, heart attack, and angina pectoris.

Useful substances in pork meat prevent male diseases: prostatitis (inflammation of the prostate gland), hyperplasia of the glandular organ, inflammation of the genitourinary system, erectile dysfunction.

There are many recipes for jelly, often lard or fat is added to the dish. What is the health benefit of jellied meat with such components? Pork fat is a "natural medicine" that helps get rid of depression, loss of strength. If you season the finished dish with garlic and / or black pepper, then it acquires an antibacterial effect.

The following can be said about the benefits of jelly for the human body, in particular, beef:

1. Therapeutic antibacterial property, since the composition contains garlic, mustard or horseradish.
2. Beef jelly is almost completely absorbed in the body. The fat content of beef is 25%, and it is digested by 75%. With pathologies of the gastrointestinal tract, you can eat this type of meat.
3. The benefit of beef jelly is that it is necessary for people who have a history of eye pathology. As part of retinol - improves visual perception, prevents negative transformations in the retina, optic nerves;
4. The student "takes care" of the joints. It contains a lot of proteins of animal origin, 20-25% of protein per 100 g of the product. Doctors and coaches recommend that athletes include beef dishes in their diet.

Beef jelly contains a high concentration of iron, carotene and animal fats.

Before physical activity, you can eat 200 g of jelly - such a dish will give energy, increase vitality.

Chicken jelly: benefits for the body

There is an opinion that jelly is not a dietary dish, it should not be eaten while losing weight, but the statement is half a myth. Indeed, not a single nutritionist will recommend pork jelly on a diet to his patient. However, it is allowed to eat chicken aspic - it is no less useful than other recipes, while it has many useful properties. It can be eaten by pregnant women who control their weight.

The average calorie content of chicken jelly is 120 kilocalories per 100 g. This is really not much, and the dish is perfectly satiating and digestible. For dietary aspic take chicken feet, fillets, ventricles, hearts. Chicken thighs contain a lot of fat, so jelly with them has a higher calorie content.

Housewives rarely use chicken feet to make jelly, because they do not

love the way they look. However, experienced chefs use this particular component, believing that it brings considerable benefits to men and women, children.

Useful properties of chicken jelly:

• Chicken feet contain tocopherol, retinol, ascorbic acid, vitamins of groups B, PP, K. Minerals - calcium, magnesium, potassium, iron, phosphorus. The composition contains choline - a component that improves metabolic and metabolic processes in the body;
• In the legs of the chicken, in accordance with the research of Japanese scientists, contains 19.5 g of a special protein that lowers blood pressure. This amount is enough to reduce blood pressure by 3-8 millimeters of mercury in hypertension;
• Chicken aspic improves the functionality of the musculoskeletal system. Collagen has a beneficial effect on the condition of the joints, protects cartilage from damage.

Chicken feet broth is a healthy dish for children, since joints are fragile in childhood.

Possible harm and contraindications

Aspic can be both useful and harmful products. It is believed that pork jelly contains cholesterol, so it is recommended to limit consumption to patients with atherosclerosis. Also, a fatty dish negatively affects the liver, it is not advised to eat with pancreatitis, since such food can lead to an exacerbation of chronic pathology.

Any meat broth contains growth hormones. These substances, entering the human body in large quantities, can provoke an inflammatory process, lead to tissue hypertrophy. There is a lot of histamine in pork jelly, which often causes furunculosis, cholecystitis (inflammation in the gallbladder).

Seasonings - ginger, garlic, onion, horseradish and pepper - a blow to the gastric mucosa. Therefore, the optimal amount of spices should be put in the dish so that they give brightness to the taste, and not spoil health.

Pork leg jelly is a high-calorie dish. There are 350 kilocalories per 100 g of the product, so it is necessary to limit the use to people who are struggling with extra pounds. Alternatively, you can cook chicken or turkey jelly.

Secrets of Successful Cooking

In fact, there are many recipes for jelly. All of them differ in composition, respectively, in the taste of the finished dish. For some people, the jelly does not freeze at all, which leads to the need to add gelatin. A properly cooked dish should freeze on its own.

Meat broth should be cooked on a small fire. The meat is pre-washed. Modern technologies make the task completely easier - they cook the broth in a slow cooker or pressure cooker. This facilitates the process, but in no way affects the content of useful components.

The meat components are cooked until the meat itself begins to separate from the bones, and the joints easily come off with slight pressure. For a rich aroma of the broth, a whole onion, garlic cloves, large pieces of carrots are added to it.

After cooking, you need to get the meat and sort it out. Remove all bones, veins, excess fat; after the meat component is laid out in special containers. It is recommended to strain the broth with gauze, preferably several times. It is not recommended to mix beef and other types of meat, since the taste at the exit is quite specific - not everyone likes it.

For ease of use, portion serving is often practiced. To do this, use small silicone molds or shells from chicken eggs. Before serving, decorate with finely chopped greens - parsley, dill, boiled eggs. Homemade jelly is a tasty and healthy dish, and a purchased product, along with a high calorie content, is distinguished by a poor composition of vitamins and minerals.

Or jelly - frozen to a jelly-like mass after cooling, meat broth with pieces of meat. Aspic is an independent dish that does not require additives in the form of jelly-forming substances. For jelly, pork and beef offal of the second category are used: heads (without brain and tongue), legs, ears, lips and meat and bone tails. In Russia and the CIS countries, beef jelly, pork jelly and chicken jelly are prepared. National varieties of aspic can be found in Germany, Poland, Latvia and Romania.

The benefits and harms of jelly

Pork and beef offal are not inferior to meat in terms of protein content, but its usefulness is much lower, thus the nutritional value of the products is low. However, they contain a lot of bones, fat, crude protein, collagen and elastin. On the calorie jellied meat the selected meat, spices, additives, fatty film and water, that is, from which products it is made, affects. jellied beef 100 g of product contains 120 kcal. jellied pork is high in calories and contains 180 kcal. jellied chicken the lowest calorie and contains only 80 kcal per 100 g of product. The benefit of jelly lies in the content of a significant amount of collagen protein, which is part of the connective tissues of the human body. Collagen slows down the aging process, renews cells and fights wrinkles. Aspic is a good prophylactic against joint diseases (arthrosis). During heat treatment, collagen is partially destroyed, and the digestibility of beef collagen is worse than that of pork. Gelatin in the composition of jelly is able to restore connective tissues, increases joint mobility, and is useful for improving the skin and strengthening bones. Aspic contains B vitamins, which play an important role in the formation of hemoglobin. Lysine in the composition of the jelly promotes the absorption of calcium and has an antiviral effect. Aspic helps to strengthen the immune system, thanks to the content of retinol. The antioxidant properties of retinol help bind and remove free radicals from the body. Improves the condition of the optic nerve.

The composition of the jelly includes aminoacetic acid (glycine) in place with polyunsaturated fatty acids, which has a positive effect on the functioning of the brain and nervous system as a whole. Helps improve memory and relieves stress, etc. Jelly contains a large amount of cholesterol. Excessive consumption of jelly damages blood vessels in the form of cholesterol plaque formation, leading to heart attacks and strokes. Aspic is quite a high-calorie dish that can lead to an increase in body weight and a significant load on the liver. In order not to harm your health and maintain a slim figure, you should use jelly no more than once a week, and preferably no more than once a month.