Aspic bzhu calorie content. Aspic meat, calorie content, benefits and dietary properties

13.09.202027.05.2017

The caloric content of jellied meat, loved by many, varies greatly due to the cooking recipe, so the amount of nutrients depends on the ingredients.

Depending on the meat and by-products used, strong meat broth can have different nutritional value, and be reflected or not reflected in the figure.

It goes without saying that fatty meats, offal or bones increase the calorie content of jellied meat. If chicken meat with offal is used, then this broth will be lighter. One way or another, the main ingredients answer the question of how many calories are in the jelly.

We have summarized all types of jelly in the calorie table so that you can estimate the calorie content of the dish, depending on the ingredients in the recipe:

The benefits of aspic

In many national cuisines there are analogues of our jelly. Why is strong meat and bone broth so popular all over the world?

Since during a long preparation all the substances of cartilage, bones and connective tissues of meat and by-products pass into the broth, this broth becomes a storehouse of protein - collagen. As we all know, collagen fills our skin tissues, responsible for the firmness and youthfulness of our skin.

Also, regular consumption of a gelatinous dish prevents inflammation and diseases of the joints (arthritis and arthrosis), because in the course of prolonged heat treatment, jelly-forming substances are produced that restore joint mobility and strengthen bones and connective tissues.

One of the substances is lysine, which ensures the absorption of calcium by the body, and also, together with retinol, strengthens the immune system.

Jelly is also a source of B vitamins for the body, which are involved in hematopoiesis, improve hemoglobin and demonstrate high antioxidant properties.

Importantly, polyunsaturated fatty acids and glycine (aminoacetic acid) in the decoction have a positive effect on the functioning of the brain and the entire nervous system. This is reflected in improved memory, concentration and increased mental performance.

In general, jelly should be included not only in the menu for the festive table. The chill can also be included in the Sunday menu, because the prevention of diseases of the musculoskeletal system will not hurt anyone, right?

At the same time, the calorie content of jellied meat can be adjusted using additional ingredients. We include more vegetables, improve the taste with spices and seasonings, choose beef or poultry instead of pork.

The harm to the health of this dish is also obvious! A dense bone fat is almost pure cholesterol, therefore, it is not recommended to abuse the use of jelly in food. Cholesterol will be deposited on the walls of blood vessels by cholesterol plaques, and this causes them to narrow. You understand that this can lead to cardiovascular diseases and their extreme manifestations - strokes and heart attacks.

Also, eating an excessive amount of jelly can lead to a slowdown in metabolism, a significant load on the liver, and ultimately lead to disease and weight gain.

In conclusion, I would like to say that jellied meat and jelly do not differ in the basic cooking technology and are one and the same dish. But in philistine culinary use, jellied meat is considered to be a lighter and less high-calorie dish made from poultry or young beef (veal). The calorie content of the jelly is higher, since it is a stronger and thicker broth of pork and pork offal (ears, legs, etc.).

The benefits and harms of jellied meat are an urgent question for everyone who loves to feast on a gelatinous dish. It is interesting to figure out what the product is made of, and what properties it has.

What is jellied meat and how did it appear

In fact, jellied meat is a transparent gelatinous jelly left after boiling a thick broth. The dish first appeared in the XIV century in France, where wealthy people could afford very rich meat soups. Initially, French chefs were skeptical about the taste of the jelly, but over time, a dish called galantine was invented. To create it, the processed meat was twisted to a jelly state, and then again sent to the broth and kept in the cold for some time.

Russian jellied meat appeared at about the same time - although initially it was prepared from simple meat leftovers. The tradition of seasoning jelly with spices and spices arose later, and came from Europe.

The chemical composition of aspic

Many people like the taste of jellied meat - but they value the product, first of all, for its useful properties. Namely, it contains:

useful minerals - copper, potassium, phosphorus;
elements fluorine, sulfur, rubidium;
aluminum and boron, calcium and vanadium;
polyunsaturated fatty acids;
collagen and glycine;
gelatin;
retinol;
valuable aliphatic amino acid;
vitamins - C, B9, A.

Even a small portion of quality jelly brings great benefits to the body.

How many calories are in jelly

Since jellied meat is made from different types of meat, the calorie content may vary.

The most high-calorie is pork jelly - the calorie content is from 340 to 390 calories per 100 g of product.
In second place is beef jelly - it contains 130 to 180 calories.
The least caloric jelly is from lean poultry meat - or chicken. It contains 80 to 200 calories.

Why is jelly useful for health

Meat jelly is not only nutritious, it tastes good and benefits the body. The specific valuable properties depend on what kind of meat the dish is prepared from. But there are also several common qualities inherent in any jelly. Namely, the product has a positive effect:

on immunity- retinol, which is present in the composition of the dish, successfully fights viruses and infections;
on joints - gelatin in the product strengthens bone and connective tissues;
on the nervous system - glycine in the jelly improves brain function and helps to get rid of depression;
on metabolic processes - in particular, the properties of the product are very effective for the hangover syndrome.

Aspic for the treatment of joints

Among the useful properties of the product, one valuable quality is especially noted - a positive effect on joints and connective tissues. The fact is that any jelly, especially beef, contains a high percentage of animal protein. It is protein that is largely responsible for the rapid recovery of tendons, cartilage, ligaments and bones.

Regular consumption of beef or pork jelly is highly recommended for athletes. During training, their joints are subjected to particularly heavy loads and are often injured. Protein, collagen and carotene in the product will be able to protect bone tissue from destruction, and in addition, will further increase physical endurance.

The benefits of pork aspic

The beneficial properties of a pork shank, tail, or legs product are dictated by the valuable qualities of the pork itself. In particular, it contains amino acids and iron, vitamin B12 and myoglobin, animal fat.

Pork aspic:

effectively protects the body from vitamin deficiency;
replenishes calcium reserves;
has a beneficial effect on the state of blood vessels and heart.

Attention! The use of pork leg jellied meat for men is that the properties of the product serve as the prevention of prostatitis and improve potency.

The benefits of beef jellied meat

Jelly made from beef is less fatty than pork and is much better absorbed, as much as 76%. Therefore, you can use the product even with many gastrointestinal diseases, it will not do any harm.

Beef jelly contains a large amount of vitamin A, therefore it is extremely beneficial for eye health. The product contains carotene, which strengthens muscle, bone and connective tissues, and contributes to their recovery. The benefits of beef leg jelly will be especially great for athletes whose muscles and joints are exposed to special stress.

Why is chicken jelly useful?

A product made from chicken or turkey meat, the most useful for those who dream of losing weight. The calorie content of the jelly is very low, and it contains a lot of valuable substances. These are the main vitamins C, A, B, elements: iron and magnesium, calcium.

Choline in chicken or turkey meat helps to regulate metabolism and has a beneficial effect on the nervous system. Collagen present in the product is good for hair and skin. Also, therefore, the benefits of jellied meat will be especially great for the fair sex.

Is jellied meat useful for losing weight

Jelly from beef or poultry meat, a medium-calorie dish containing a large supply of nutrients. Therefore, jellied meat on a diet is useful, but only in limited quantities. Of course, the product itself will not contribute to getting rid of excess weight, but on the other hand, it will maintain the balance of vitamins and trace elements in the body.

When using the product, during a diet, it is necessary to carefully calculate daily calories so as not to exceed the permitted rate.

Is jellied meat possible for pregnant and lactating women

During the period of carrying a child, jelly can bring both benefits and harm. The main danger is that the product may increase blood cholesterol levels and gain excess weight.

However, the product also contains benefits for pregnant women. Aspic improves the production of hemoglobin, helps to absorb calcium, removes toxins and strengthens the immune system. Therefore, it is still possible to take the product during pregnancy - just in small quantities, and after consulting a doctor.

Aspic with breastfeeding is also approved for use. It does not have a negative effect on the health of the baby. But you need to use the product without seasonings and herbs, in order to avoid allergies and colic in the baby.

At what age can jelly be given to children

Classic jelly is too "heavy" food for the child's body. But the beneficial properties of the product are still important for growing babies. Therefore, children from 6 or 7 months of age are advised to offer a special homemade jelly for children - from chicken meat, without salt and other seasonings and spices. The benefit of chicken aspic will be that the product will strengthen the child's immunity and contribute to the development of bones and muscles.

Complementary foods should be started taking into account the amount of no more than a quarter of a teaspoon. If a negative reaction does not follow, then gradually, by the time the child is one year old, the amount of jelly can be brought to 50 g per day.

Important! Since even low-fat and unsalted jellied meat can harm a child, it can be introduced into the diet only after consulting a pediatrician.

How to cook jellied meat at home

Classic jelly does not have to be purchased in the store - you can prepare the treat yourself at home. Since the benefits of beef jellied meat are the greatest, and the harm is minimal, then it is recommended to cook it. You will need to take the following products:

peeled beef leg, or fetlock - 1.3 kg;
beef of the highest category - 800 g;
- 1.8 kg;
water - 3 l;
carrots - 300 g;
onions - 350 g;
a little garlic - about 40 g;
root - 250 g.

It takes a long time to prepare the dish, but without any particular difficulties.

Cut the beef leg and pour 2-3 liters of water, and then boil it for 8 hours over low heat, not forgetting to remove the foam.
About 4 hours after the start of cooking, chicken and beef are added to the fetlock.
After 7.5 hours, put the vegetables in the pan.

When the components of the future jelly are cooked, the meat is cooled to a warm temperature, chopped into small pieces or passed through a meat grinder, after removing all the veins and bones. The resulting minced meat is again put into the strained broth, salted, boiled for another 20 minutes, then garlic is added.

The finished jellied meat is distributed in forms and left for several hours in the refrigerator so that the jelly hardens properly.

Jellied meat harm and contraindications

No matter how high the product's benefits, sometimes it can bring harm. The main risks are related to the fact that:

fatty thick jellied meat contains quite a lot of cholesterol, so it can negatively affect blood vessels, liver and heart;
the product contains growth hormone - it is harmful in large quantities or in the presence of allergies;
pork jelly contains a substance called histamine, which is harmful to people with impaired bile production;
jelly is high in calories and can contribute to weight gain when consumed without restriction.

Thus, it is possible to highlight a list of diseases and conditions in which jellied meat is contraindicated. Namely, its properties will harm:

with a tendency to obesity;
in the presence of individual intolerance to any components;
with diseases of the gallbladder;
with gout;
with severe vascular and heart ailments;
in case of intestinal disorders - jellied meat, especially pork, is difficult to digest.

Advice! With a sensitive stomach, do not eat a product with hot spices: pepper, ginger, garlic.

Conclusion

The benefits and harms of jellied meat depend on whether a person has strict contraindications to taking the product. If you do not get carried away with high-calorie jelly, then the health benefits will be unconditional.

Each housewife has her own secrets of cooking various meat dishes and tries to make them healthy and safe for the figure. In order for the consumption to pass safely for the figure, you need to know at least approximately how many calories are in the jelly. The calorie content of jellied meat, loved by many, varies greatly due to the recipe, therefore the amount of nutrients depends on the ingredients. Depending on the meat and by-products used, strong meat broth can have different nutritional value, and be reflected or not reflected in the figure. It goes without saying that fatty meats, offal or bones increase the calorie content of jellied meat. If chicken meat with offal is used, then this broth will be lighter. One way or another, the main ingredients answer the question of how many calories are in the jelly. We have tabulated the calorie content of all types of jelly so that you can estimate the calorie content of the dish, depending on the ingredients of the recipe: Products Kcal per 100 g of product Pork aspic 180 Beef aspic 139 Chicken aspic 150 Chicken legs asp 120 Chicken thighs and legs asp 293 Jellied chicken in a slow cooker 103 Turkey jellied 161 Pork legs and pork jellied 352 USE OF COLD In many national cuisines there are analogues of our jelly. Why is strong meat and bone broth so popular all over the world? Since during a long preparation all the substances of cartilage, bones and connective tissues of meat and by-products pass into the broth, this broth becomes a storehouse of protein - collagen. As we all know, collagen fills our skin tissues, responsible for the firmness and youthfulness of our skin. Also, regular consumption of a gelatinous dish prevents inflammation and diseases of the joints (arthritis and arthrosis), because in the course of prolonged heat treatment, jelly-forming substances are produced that restore joint mobility and strengthen bones and connective tissues. One of the substances is lysine, which ensures the absorption of calcium by the body, and also, together with retinol, strengthens the immune system. Jelly is also a source of B vitamins for the body, which are involved in hematopoiesis, improve hemoglobin and demonstrate high antioxidant properties. Importantly, polyunsaturated fatty acids and glycine (aminoacetic acid) in the decoction have a positive effect on the functioning of the brain and the entire nervous system. This is reflected in improved memory, concentration and increased mental performance. In general, jelly should be included not only in the menu for the festive table. Jellied meat can also be included in the Sunday menu, because the prevention of diseases of the musculoskeletal system will not hurt anyone, right? At the same time, the calorie content of jellied meat can be adjusted using additional ingredients. We include more vegetables, improve the taste with spices and seasonings, choose beef or poultry instead of pork. HARMFUL COLD The harm to the health of this dish is also obvious! Thick bone fat is almost pure cholesterol, therefore, it is not recommended to abuse the use of jelly in food. Cholesterol will be deposited on the walls of blood vessels by cholesterol plaques, and this causes them to narrow. You understand that this can lead to cardiovascular diseases and their extreme manifestations - strokes and heart attacks. Also, eating an excessive amount of jelly can lead to a slowdown in metabolism, a significant load on the liver, and ultimately lead to disease and weight gain. In conclusion, I would like to say that jellied meat and jelly do not differ in the basic cooking technology and are one and the same dish. But in the common culinary use, it is customary to consider jellied meat as a lighter and less high-calorie dish made from poultry or young beef (veal). The calorie content of the jelly is higher, since it is a stronger and thicker broth of pork and pork offal (ears, legs, etc.).

Jellied meat is a frequent guest on the festive table. You can cook it from different meats, in any case it turns out tasty and satisfying. What about nutritional value and health benefits?

History of the dish

How did this dish come about?

When the broth cooled down, it turned into a jelly-like mass. This was considered a disadvantage, so it was reheated to be liquid again. And the French decided to take advantage of this and prepared a new dish. They boiled veal, game, pork, rabbit together and twisted everything. Then they added spices and eggs, added a little broth, so that the mass was like thick sour cream. Then they put it in the cold and called it galantine, that is, jelly.

Then the recipe came from France to Russia. Where there was already a similar recipe - jelly.

True, they cooked it a little differently. Everything that remained after a feast in rich houses was crushed, boiled and taken out into the cold. But his appearance was completely unattractive, so he was given to a servant. When a new French recipe came along, Russian chefs improved their jelly, and it became a noble jellied one. And ordinary people began to cook jellied meat more often, because the ingredients for it were cheaper than for aspic.

Types of food

Jellied meat is pieces of meat that are covered with broth. The liquid cools and solidifies to a jelly-like mass. Most often, they use legs, tails, lips, ears, heads - that is, offal.

You can cook it from one type of meat (veal, pork, poultry, beef) or from several (assorted).

What to cook depends on the taste and preferences of those who will consume the food.

Benefit and harm

Of course, the most important component is gelatin, which is necessary for cushioning and mobility of joints. It is not for nothing that this product is recommended for use after fractures.

And another useful substance is collagen. Collagen is abundant in this dish. Collagen is a protein that our body needs. Protein prevents tissues from being destroyed, slows down the aging process of the body. All this, of course, is useful for people with problems in the musculoskeletal system.

The presence of B vitamins in the dish normalizes the functioning of the nervous system, and also promotes the formation of hemoglobin. Therefore, it is useful to eat it for the prevention of anemia. Aminoacetic acid or glycine has a good effect on the functioning of the brain, relieves depression.

As you can see, the benefits of jellied meat are quite large, however, excessive use can have a harmful effect on the body. The main problem is cholesterol, which is present in the food. It promotes the formation of plaque in blood vessels, and this leads to heart attack and stroke.

In addition, do not forget about the calorie content of jellied meat - frequent use can bring extra pounds with it.

How to reduce calories?

The calorie content of this dish is not so easy to determine. After all, it depends on the ingredients of the dish. For example, the calorie content of pork jellied meat will be 180 kcal per 100 grams. However, this dish can have an energy value of up to 350 kcal if fatty meat is used. Naturally, such a dish will be very high in calories and unhealthy for those who want to lose weight.

And the calorie content of chicken jelly is 120 kcal. Since old chicken, which is low in fat, is considered the tastiest, the amount of calories will not greatly affect body weight. Yes, and chicken is considered the most tender and dietary, therefore, chicken aspic is allowed for those who are losing weight. The most dietary one is from chicken legs. Only it should be eaten infrequently.

How many calories are in beef jellied meat and can it be eaten by those who are losing weight? Calories per 100 g of beef jellied meat - only 80. Of course, it can be used when losing weight. It turns out that this is the most dietary option.

To reduce calories, simply increase the amount of water in your broth or eat less meat. The calorie content of beef jellied meat will be lower if you also use the tongue, which is a dietary product, and when cooking pork, add vegetables (carrots, celery).

So, the calorie content of jellied meat per 100 g varies quite a lot, it can vary from 80 to 350 kcal. Since we have already figured out that you can prepare a dietary meal, we offer you some delicious recipes.

Assorted

Since the calorie content of jellied meat made from pork legs is very high, we will use low-calorie meat.

Take shanks of veal and beef, chicken and turkey wings - all of these are diet foods. Pour water over the meat and when it boils, add carrots, garlic, onions and salt. Cook for about 4 hours, focusing on the beef as it takes longer than other meats. Then add allspice, bay leaf, a little more garlic and leave for five minutes. After that, remove the meat and vegetables from the broth, strain the last one. Disassemble or cut the meat into pieces, place in bowls and cover with broth. When it hardens, you can eat.

Chicken

It is better to use the wings and breast here.

Required:

chicken meat - 800 g;
onions - 70 g;
carrots - 100 g;
gelatin - 30 g;
parsley, garlic, bay leaf, salt, peppercorns.

How to do:

fill the chicken with water, add the onion in the husk, pepper, lavrushka;
when it boils, add whole carrots, salt. After 15 minutes, remove the carrots and cut into rings;
cook for another hour and a half, and get the meat with vegetables;
pour gelatin into a glass of cold water, leave for half an hour;
disassemble the chicken and put it in a container, on top - carrots, garlic;
mix the broth with gelatin, heat up and pour over the chicken with vegetables;
chop parsley and sprinkle on top;
refrigerate 10 hours.

Beef

Fill the beef completely with water, cook without a lid for six hours. Continuously skim off foam if it appears. While cooking, peel the carrots and onions, add to the pan an hour before the end. Dip spices there, add salt. When everything is ready, put the meat in a mold, garnish with carrots, sprinkle with garlic, fill with broth. Chill in the refrigerator. If grease appears, remove it before serving.

Who is it suitable for and for what cases?

Everyone can use it, there are no specific contraindications. It is especially useful for people with disabilities in the musculoskeletal system. However, it should be remembered that you need to use the right products for cooking - chicken, beef. But pork aspic should not be used often - there are too many calories. This is more true for those who are losing weight. How many bites can you eat? Try not to overdo it - 2-3 slices will be enough. Children can also eat this dish, but little by little and infrequently.

It is difficult to find a person who would not love at all. If not the classic pork or beef, with horseradish and mustard, then almost everyone likes light chicken. It is worth noting that the energy value of such a dish strongly depends on the recipe and the ingredients in the composition, so those who monitor the weight should be careful about the choice of this dish.

How many calories are in pork aspic?

Pork aspic contains the maximum amount of easily digestible collagen, which improves hair, skin and nails, and most importantly, allows you to maintain healthy joints for many years. However, the same variant of the dish is at the same time the most high-calorie: depending on the cooking recipe, it can contain from 320 to 390 kcal for every 100 g of product. This is not the best option for anyone looking to lose weight.

It should be noted that the calories in pork jellied meat are greatly increased due to the dense layer of fat that is deposited on the surface. If it is peeled off rather than eaten, the energy value of the product will be reduced.

How many calories are in beef jelly?

Beef jellied meat turns out to be lighter, since the meat itself contains much less fat. It is thanks to this difference that beef jellied meat is a more preferable dish for those who follow the figure. Collagen in such a jelly is less, but also calories.

Depending on the recipe, 100 g of such jellied meat accounts for 140 to 190 kcal for every 100 g of the product. Add a little more water and herbs, roots to it - and the product will turn out to be even lighter.

By the way, jellied meat can be reduced by 30-50 units if you add chicken breast, which is famous for its lightness and lack of fat. In this case, the energy value of the product will be lower, and it will be safer for the figure.