Jelly is a gelatinous food with carrageenan, konjac flour, sugar and water as raw materials, which is processed by sol, blending, filling, sterilization and cooling. Its nutritional value is mainly reflected in the following aspects:
1. Jelly is rich in dietary fiber and water-soluble hemicellulose, which has recognized health care function at home and abroad. It can effectively expel heavy metal atoms and radioactive isotopes from the body, play the role of "gastrointestinal scavenger", and can effectively prevent and assist in the treatment of hypertension, high cholesterol, coronary heart disease, diabetes, tumor, obesity, constipation and other diseases.
Secondly, minerals such as calcium, potassium and sodium need to be added in the production of jelly, which are also essential elements for human body. For example, human bones need a lot of calcium, and cell fluid and tissue fluid contain a certain proportion of sodium and potassium ions, which play an important role in maintaining the osmotic pressure of cells, the acid-base balance of the body and the transmission of spiritual information.
Thirdly, the proportion of heat generated by jelly in human body is extremely low. When 15% sugar is added, the heat generated in human body is 290 kcal per100g.