Jellied meat is often found at festive tables; it is prepared for the New Year, Easter, Christmas, etc. In Russia, it was served on the second day after a feast in rich families. But few people thought that the jelly was not only very tasty, but also a healthy dish.
Pick your recipe
Jellied meat contains many micro and macro elements, including rubidium, boron, aluminum, phosphorus and calcium. It contains a large supply of vitamins B9, A and C. This is a high-calorie dish, about 100 Kcal in 100 grams of jellied meat.
Useful properties of aspic
The jelly contains minoacetic acid, which helps relieve the symptoms of a hangover. That is why those who eat jellied meat during a magnificent feast rarely complain of headaches in the morning. Glycine is also present in this dish, which has a positive effect on brain function. Thanks to this substance, it is possible to relieve stress, get rid of depression and fears.
There is also collagen in the jelly, which slows down the aging process. It makes muscle tissue and skin elastic, resists the processes of destruction and abrasion of cartilage and bones. Retinol improves the immune system and is able to restore vision, and B vitamins accelerate the formation of polyunsaturated acids and hemoglobin.
What is dangerous jellied meat?
Despite the large amount of nutrients in jelly, this dish is better to eat no more than once a week. Due to the high level of cholesterol, the frequent use of this product contributes to the development of heart disease, liver and inflammatory processes. Due to the histamine contained in pork broth, a person may develop diseases of the gall bladder and furunculosis.
Jellied meat is a very tasty and healthy dish, but do not abuse it. It is better to cook it for a festive table, or at least not more than once a week.