Marmalade is a favorite delicacy of many, which is not inferior in popularity to other sweets. Dessert is considered extremely useful, as its main component is condensed fruit and berry juices. Even those with a sweet tooth who want to lose those extra pounds can afford a small amount of marmalade. Nevertheless, before pampering yourself with a delicious dessert, you should find out the calorie content of marmalade and the characteristics of the composition of different types of this product.
General information about jujube
Depending on the preparation method, the composition of the marmalade can vary significantly, since it implies the use of a different set of ingredients in the production (pectin, agar-agar, flavorings and aromas, etc.).
The number of calories in marmalade also largely depends on the technology of its manufacture. If previously only natural ingredients were used in the preparation, now production involves the addition of various preservatives and flavors. And if such additives have a positive effect on the appearance and taste, then this cannot be said about the calorie content and benefits of the product.
Pectin marmalade
Fruit marmalade based on pectin is considered the most natural: in its manufacture, mainly natural products are used - fruits and sugar. Due to the lack of additives, the calorie content of pectin marmalade is at a low level - about 280 kcal per 100 g... For those who follow the figure, it is recommended to use just such a marmalade, since it is considered the lowest in calories.
The absence of harmful impurities also affects the BJU - there is no fat in it, protein - 0.4 g, carbohydrates - 77 g per 100 g of product.
Beneficial features
Natural product has the following effects on the body:
- improves the condition of the pancreas;
- normalizes liver function;
- possesses the qualities of a sorbent;
- improves metabolism.
How many calories are in agar-based marmalade
The usual jelly-like marmalade, which is also used in the manufacture of marmalade sweets in chocolate, is obtained by adding agar-agar powder and a number of other components to the fruit component - lemon juice, molasses, sugar, dry egg powder. Synthetic flavors are also sometimes used.
In jujube based on agar-agar, fats and proteins are completely absent, and the amount of carbohydrates reaches 80 g per 100 g of product.
The calorie content of such marmalade is about 326 kcal per 100 g.
How many calories are in gummy
The popular “bears” or “worms” gummies are made from gelatin and sugar.
To obtain an elastic consistency and a bright taste, add:
- fruit or vegetable concentrates;
- stabilizers;
- glazing additives;
- flavors.
100 grams contains 4 g of protein, about 0.1 g of fat and up to 80 g of carbohydrates, and the calorie content of chewing marmalade is 341 kcal.
Slimming marmalade
Fruit jelly has some properties that help get rid of extra pounds:
- cleanses the body of harmful substances, including toxins and salts;
- improves the functioning of the digestive system;
- interferes with the formation of fatty deposits by improving metabolism;
- saturates the body with vitamins and minerals.
In addition, jujube has a diuretic effect. When using the product, excess fluid is removed from the body faster.
Not every variety is suitable for those who follow a dietary menu.
You should choose a natural product, you can distinguish it by a number of signs:
- the marmalade should be almost transparent;
- color - muted, dim;
- the composition should not contain synthetic additives.
It is best to eat marmalade before meals (but not more than 1-2 slices), in this case it will muffle appetite and help reduce the portion of the main course.
The materials posted on this page are for informational purposes and are intended for educational purposes. Site visitors should not use them as medical advice. The determination of the diagnosis and the choice of the method of treatment remains the exclusive prerogative of your attending physician.
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Among the leaders of the most harmless sweets is marmalade.
This sweetness appeared in Central Asia and the Middle East. Originally it was made from quince. The ancestor of marmalade is called Turkish delight. In ancient times, the delicacy was made by long-term boiling of fruits without additional ingredients. It was possible to achieve a special consistency due to the high content of pectin. Manufacturers today are experimenting with a variety of fruits, additives and thickeners. Thanks to this, everyone can choose a marmalade to their taste.
Types of marmalade
Today, according to the method of preparation, four types of marmalade are distinguished:
- natural from fruits;
- jelly on pectin, agar-agar or gelatin;
- jelly-fruity marmalade, combining the first two types;
- which has appeared in our days - chewing.
Useful properties of marmalade
Each of these types of dessert is useful in its own way, provided that it contains only natural products, there are no artificial syrups, dyes and other additives. If the composition contains only fruits, a gelling component and sugar, then marmalade can be safely consumed.
Dessertpectin based:
- improves digestion,
- normalizes intestinal microflora,
- lowers cholesterol levels,
- removes toxins,
- useful for atherosclerosis /
- lowers sugar levels,
- normalizes carbohydrate and fat metabolism.
Marmalade on agar-agar:
- is a natural source of iodine, therefore it has a positive effect on the thyroid gland;
- facilitates the work of the liver;
- improves gastrointestinal motility;
- like pectin, it is a natural absorbent and removes toxins.
Product with gelatin:
- improves the condition of the skin, nails, hair.
- Strengthens bones
- Restores strength
One of the most useful delicacies is considered gummy... Its dense structure is formed by the combination of pectin and agar-agar. Accordingly, there are twice as many useful substances in it than in other sweet brethren. However, before buying, you should carefully study the packaging of such marmalade. After all it is to it that manufacturers often add a huge amount of dyes, preservatives, flavor improvers and other ingredients only "identical" to natural ones.
Calorie content of marmalade
Another undoubted plus of marmalade is its low calorie content in comparison with other desserts. One cube usually weighs about 15 grams.... It is especially worth paying attention to the marmalade, which is not sprinkled with sugar on top.
When buying a treat, you should carefully study the composition indicated on the package. Dessert may turn out to be less healthy and more nutritious if the producers are not sparing sugar.
The most useful and safest sweets for the figure are marshmallows and marmalade, the calorie content of which is considered low. Today we'll talk about marmalade. Is it really his energy value as low as many think? And does sugar powder not threaten the figure?
Composition of marmalade
For the first time, marmalade was made in France, but the prototype was the oriental Turkish delight, which began to be made hundreds of years ago from fruits and honey.
Ideal composition of marmalade: fruit puree, sugar and pectin. The latter is used as a thickener. It is not a synthetic substance, but a natural ingredient in most fruits.
Natural marmalade is quite expensive, so there are budget options made with gelatin. Gelatin is made from animal cartilage and bones. It is much cheaper than pectin, and the delicacy with it turns out to be more nutritious.
Bright multi-colored marmalade looks beautiful and appetizing, but most often this is the merit of artificial colors, from which there is no benefit. The plainer the delicacy, the more attention it deserves, but in any case, carefully read the composition.
Varieties of marmalade
There are many ways make marmalade. Calorie content per 100 grams depends on the type of delicacy. A distinction should be made between at least jelly marmalade, fruit jelly, fruit and berry, chewing and sandwich marmalade. There are also natural products and low-cost options that are made using various additives.
Now about the energy value. The stereotype of a low value arose thirty years ago, when the marmalade was natural and its caloric content was really only 220-270 kcal per 100 grams.
Manufacturers today use flavor enhancers, flavors and preservatives, which not only call into question the usefulness of the product, but also increase its nutritional value. The calorie content of marmalade in sugar, chocolate, with fillings ranges from 350-450 kcal and more, depending on the ingredients.
However, there is no fat in the marmalade, which gives it an edge over most other desserts. It is quite sweet, and you can't eat a lot of it, and one cube weighs about 15 grams and contains 35-60 kcal.
Marmalade wedges
Fruit jelly "Slices", the calorie content of which is about 330 kcal per 100 grams, is also now not the same as it was before, when it was produced using natural citric acid.
In the best case, now identical to natural flavors and colors are used, and not the lemons and oranges themselves. But the synthesized components make it possible to make the price of the delicacy affordable.
Gummy marmalade
People who prefer not too sweet desserts choose chewing marmalade, the calorie content of which ranges from 338-400 kcal per 100 grams. Another plus - the delicacy does not stick to your hands.
The composition includes molasses, sugar, citric acid, gelatin, pectin and a wax-fat mixture (90% vegetable fat and 10% wax). The latter is needed so that the sweetness has a shiny and non-sticky surface.
Dessert is a good substitute chewing gum after eating, as it cleans and whitens teeth.
Homemade marmalade
If you want a marmalade that is really low in calories, make it yourself.
Take three apples, a tablespoon of gelatin or pectin, and a pinch of cinnamon (optional). Peel the apples and cut into wedges. Send them to the microwave for 10 minutes, then mashed them. Add cinnamon, gelatin and stir until the latter is completely dissolved.
Divide the resulting mass into molds. Let it cool to room temperature. Next, place it in the refrigerator and keep it there until it hardens. As a result, you will get apple marmalade, the calorie content of which is only 60 kcal.
If you want to make a sweet, reminiscent of the "store" option, then prepare 300 ml of any juice (freshly squeezed or from the store), 150 ml of water, 400 g of sugar, 50 g of gelatin.
Pour the juice into a saucepan, heat, add gelatin and cook for 7 minutes. In another saucepan, combine water and sugar, bring the mixture to a boil and simmer until the sugar is completely dissolved. Then, pour the boiling syrup into the first saucepan and stir well to dissolve the gelatin. Strain the resulting mass, pour into molds and let it cool. After hardening, remove the marmalade from the molds and roll in the sugar.
It is clear that this will no longer be a diet marmalade. The calorie content will be at least 250 kcal per 100 g, depending on which juice was used.
Sandwich marmalade
This delicacy, as the name implies, is intended for spreading on bread, and therefore outwardly looks like a bar that looks like butter.
The structure is slightly different from the usual marmalade: the sandwich version is slightly softer and spreads easily on the surface of the bread. But the calorie content is about the same - 310 kcal per 100 grams. However, the rest of the sandwich should be added to this figure, and if you follow the figure, then God forbid that it was yeast-free bread with bran, not a fresh bun smeared with butter.
Useful properties and harm
The marmalade contains vitamins B2 and PP, as well as phosphorus, iron and calcium.
Pectin normalizes the intestinal microflora, improves digestion, removes harmful substances from the body, has a bactericidal effect, and lowers the level of "bad" cholesterol.
If it contains gelatin, it helps to improve the condition of the skin and hair. If agar-agar is used as a thickener, such marmalade has a beneficial effect on the thyroid gland, improves intestinal motility and normalizes liver function.
Also, the dessert has a mild diuretic effect, which helps to cope with edema.
Finally, jujube helps relieve stress.
Dessert is harmful only with individual intolerance. In other cases, problems can arise only with excessive use: a sweet tooth can easily develop caries. Diabetics should eat only those marmalades that use fructose instead of sugar.
Now you know the whole truth about marmalade. Bon Appetit!
