Each housewife has her own secrets for preparing various meat dishes and tries to make them healthy and safe for the figure. In order for consumption to be safe for your figure, you need to at least know approximately how many calories are in the jelly. Jellied meat, beloved by many, varies greatly in calorie content depending on the preparation recipe, so the amount of nutrients depends on the ingredients. Depending on the meat and offal used, a strong meat broth may have different nutritional value and may or may not affect the figure. It goes without saying that fatty meat, offal or bones increase the calorie content of jellied meat. If you use chicken meat with offal, then this decoction will be lighter. One way or another, the main ingredients answer the question of how many calories are in jellied meat. 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 jellied meat 180 Beef jellied meat 139 Chicken jellied meat 150 Chicken leg jellied meat 120 Chicken thigh and paw jellied meat 293 Chicken aspic in a multicooker 103 Turkey jellied meat 161 Jellied pork legs and pork 352 BENEFITS OF JELLY 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 long-term cooking all the substances of cartilage, bones and connective tissues of meat and offal pass into the broth, this broth becomes a storehouse of protein - collagen. As we all know, collagen fills our skin tissues, responsible for the elasticity and youthfulness of our skin. Also, regular consumption of gelatinous dishes prevents inflammation and joint diseases (arthritis and arthrosis), because During long-term heat treatment, gelling substances are produced that restore joint mobility and strengthen bones and connective tissues. One of the substances is lysine, which ensures the body’s absorption of calcium 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. What is important is that 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 holiday table. Jellied meat can also be included in the Sunday menu, because preventing diseases of the musculoskeletal system will not hurt anyone, right? 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 JELLY The harm to the health of this dish is also obvious! Thick bone broth is cholesterol almost in its pure form, so it is not recommended to overuse jelly. Cholesterol will be deposited on the walls of blood vessels as cholesterol plaques, and this will lead to their narrowing. 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 noticeable burden on the liver, and ultimately lead to illness 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 ordinary culinary usage, jellied meat is considered to be a lighter and less calorie dish made from poultry or young beef (veal). The calorie content of jelly is higher, since it is a stronger and thicker broth of pork and pork by-products (ears, legs, etc.).

What Russian person doesn't like jellied meat? Even foreigners lick their fingers when they eat it. We offer you several recipes for this dish. The caloric content of jellied meat will also be indicated.

Cooking secrets

Rule No. 1 - choosing the right meat

One of the main ingredients of the dish is pork legs, or rather their lower part. The gelling agents contained in them ensure the solidification of the broth. The rest of the meat can be added to taste. Do you want to cook jellied meat that is low in calories? Then use chicken. If your family likes fattier and more satisfying dishes, then the following options are suitable: beef on the bone, pork with skin and veins, as well as turkey meat.

Rule No. 2 - use of spices and seasonings

Every housewife wants the jellied meat she prepares to turn out delicious. It is almost impossible to achieve this without the use of spices. You need to salt the dish after 4-5 hours of cooking. For aroma, you can add a little hop-suneli. 30 minutes before the end of cooking, add bay leaves (3-4 leaves) and a few peppercorns to the broth. The use of seasonings and spices will not affect the calorie content of jellied meat in any way.

Rule No. 3 - proper cutting of meat

Cooking pork, beef or chicken is only half the battle. You still need to cut the meat correctly. Carefully separate the fillet from the bones with your hands. Then take a knife and chop the boiled meat (not too finely).

Pork jellied meat (calorie content per 100 grams - 340-350 kcal)

Ingredients:

• one onion;
• 60 g celery;
• ½ part carrot;
• 2 kg pork on the bone;
• bay leaf - 3 leaves;
• spices;
• 1.5 tbsp. l. salt;
• 5 cloves of garlic.

Preparation:

1. Pork knuckle is best for jellied meat. It must be cut into several parts. Then we wash the skin with hot water and, if necessary, scrape it with a knife. Place the processed meat in a saucepan. Fill with water and put on fire. As soon as the broth begins to boil, skim off the foam. Reduce the heat a little.

2. We wash the vegetables with water. Peel and cut into large pieces. We send them to the broth. We mark 4 hours. This is how long they will cook over low heat together with the meat.

3. When should you add spices? It is best to do this 3 hours after the start of cooking. Add 1 bay leaf and some spices. The remaining spices will go into the broth 10 minutes before it is ready.

4. Half an hour before the end of the cooking process, soak a little gelatin in cooled boiled water.

5. Turn off the fire. Take the vegetables out of the pan. Add the already swollen gelatin to the broth. Heat the pan, but do not bring it to a boil. Now remove the dishes from the stove.

6. We take out the meat, put it on a plate, and then put it through a meat grinder. You can simply cut it into pieces. Do as you please. Place the resulting mass in molds or deep metal cups. Pour the strained broth into each container. Season with garlic, crushed to a paste. Place the dish in a cool place for 2-3 hours. The calorie content of pork jellied meat is 340-350 kcal. It is served with boiled potatoes, horseradish or mustard.

Chicken jellied meat

Ingredients:

• two carrots;
• garlic - 5 cloves;
• medium bulb;
• 4 liters of water;
• chicken wings - 4 pieces;
• parsley;
• bay leaf - 2 leaves;
• 5 peppercorns;
• chicken legs - 2-3 pieces.

Preparation:

1. Rinse the meat in running water. Place chicken legs and wings in a saucepan. Fill the container 2/3 with cold water. We wait until it boils and remove the foam. Set the fire to minimum. Cooking time for meat is 4 hours. 30 minutes before the end of the process, salt the broth, and also add a whole onion, a few peppercorns and bay leaves (1 leaf).

2. Take the meat out of the pan. Separate the fillet from the bones. Cut it into cubes or medium pieces. Place the shredded chicken in a special form or deep plate.

3. Now we need to wash and chop the parsley. Peel the garlic and chop it with a knife. The carrots should be boiled and cut into slices.

4. Sprinkle chicken meat with parsley and garlic. Place carrots nearby. All that remains is to pour the strained broth over these ingredients and put the dishes in the refrigerator for several hours. When the dish has hardened, it can be served for later consumption. The calorie content of chicken jellied meat is 50-60 kcal/100 g.

Jellied meat recipe for a slow cooker

Ingredients:

• 100 g carrots;
• 1.5 liters of water;
• 100 g onion;
• 500 g of meat (beef or pork);
• garlic - 9 cloves;
• 1-1.5 kg pork feet;
• bay leaf - several leaves;
• peppercorns.

Preparation:

1. The pork legs should be cut into two parts and then cut along the joints. To make them softer and cook faster, they are pre-soaked for 8-10 hours. The water is changed periodically. If there are dark spots and stubble on the legs, then remove it all with a knife.

2. Place the meat in the multicooker bowl. Fill with water. Add carrots and onions (don’t chop them, but add them whole), a few peppercorns and bay leaves (1 leaf). Salt.

3. Close the lid. We launch the “Extinguishing” mode. The timer must be set for 6 hours.

4. After the specified amount of time has passed, turn off the multicooker. We take the meat out of the broth. Grind it and distribute it into molds.

5. Add chopped garlic to the broth. If necessary, add more salt. Strain the broth and pour it into molds. Now the dish goes into the refrigerator for 3-4 hours. During this time, the jellied meat should freeze. Calorie content per 100 grams of the finished product is 180-190 kcal.

Jellied their beef

Ingredients:

• two onions;
• 4.5 liters of water;
• medium carrot;
• bay leaf - 1 leaf;
• 2 kg beef;
• peppercorns;
• garlic - 6-7 cloves.

Preparation:

1. Rinse the meat with water under the tap. If it is a leg of beef, then it needs to be cut. And we simply cut the pieces of meat. Place the beef into the pan. Fill with water. We wait for the moment of boiling, then set the fire to the minimum value. We time it for 15-20 minutes.

2. After the specified time has passed, remove the pan from the stove. We drain the liquid into the sink, rinse the meat and fill it with fresh water. We put it on the stove.

3. As soon as the liquid boils, reduce the heat to minimum. Salt. Add peeled onions and carrots (whole). Cook the vegetables and meat for another 3-4 hours. The lid may not be closed. 5 minutes before the end of cooking, add pepper and bay leaves.

4. Remove the meat pieces from the pan. When they have cooled, we begin to separate the fillets from the bones. Grind the beef and distribute it into molds. Squeeze the garlic on top. Fill each mold with strained broth and then put it in a cool place. It will take several hours for the dish to completely harden. The calorie content of beef jellied meat is 144 kcal/100 g. It is served along with horseradish or table mustard.

Finally

Now you know the calorie content of jellied meat made from different types of meat. Choose any of the recipes proposed in the article and enjoy the results!

The classic recipe for jellied meat assumes a 1:2 ratio of meat and broth. However, some recipes allow the addition of vegetables and spices in different quantities to the jellied meat. Therefore, the calorie content of jellied meat is a relative concept, as it depends on various factors, including the type of meat used in the cooking process.

The benefits and harms of jellied meat

Jellied meat is a very healthy dish, which contains many substances beneficial to the body:

• Speaking about the benefits of jellied meat, first of all, it is worth mentioning the high collagen content in this dish. It is collagen that promotes cell renewal and reduces the activity of wrinkle formation. Also collagen prevents abrasion of cartilage tissue.
• B vitamins help production of hemoglobin in the body and improve immunity.
• Gelatin improves joint mobility, skin elasticity, hair and nail growth.
• Retinol atimproves visionand improves immunity.

Carefully

Despite the beneficial properties of jellied meat, do not forget that this is a very high-calorie dish and should not be abused. To avoid gaining excess weight, you should not eat jellied meat more than once a week. Besides, jellied meat contains cholesterol, which is involved in the process of plaque formation in blood vessels, so people suffering from cardiovascular diseases, you should use this dish with caution.

Calorie content of jellied meat

• Chicken jellied meat prepared from not very fatty chicken meat, the calorie content of which varies from 158 to 186 kcal, and a broth quite rich in calories (up to 36 kcal). As a result, the calorie content of chicken jellied meat is very small, Therefore, chicken jellied meat can be safely classified as a dietary dish.
• Beef jellied meat It is prepared practically from lean broth (4 kcal per 100 g) and lean meat (from 160 to 180 kcal). You can reduce the calorie content of beef jellied meat by adding tongue to it., which, in fact, is a dietary product, since 100 g of tongue contains only 146 kcal. Beef jellied meat with tongue is an exquisite delicacy that can very well become a real decoration for the holiday table.
• Pork jellied meat, is the most common and, at the same time, the most high-calorie. This jellied meat is made from meat with a high fat content (legs, shanks, ears, tail). This meat contains approximately 200-260 kcal per 100 g. The calorie content of pork jellied meat can be reduced by using the legs and ears for the broth and replacing the fatty shank with lean meat. Pork jellied meat will turn out to be less caloric and lighter in taste if you add vegetables to the broth, for example, celery and carrots, and replace some of the meat with gelatin to strengthen the consistency. Of course, such a dish will be more reminiscent of aspic than jellied meat, but the calorie content will be reduced significantly.
• Turkey jellied meat- a dish less common than chicken or pork jellied meat, but no less tasty and healthy. This is the most dietary type of dish.

Before defining it, let's define what exactly you mean by it. Aspic is different from jellied meat, by the way. But you can also take into account the aspic, which is similar in appearance.

So, jellied meat, also known as jelly, is frozen meat or with pieces of meat. The recipe most often uses the classic volume ratio, namely: add two parts of broth to one part of meat. Some recipes allow the use of vegetables. As a result, it is difficult to know the truth, because it is almost impossible to calculate how much someone adds to a dish. That is, the concept of calorie content in this case is a very conditional thing. Jellied meat is often mistaken for jellied meat, which is based on broth, but not strong and fatty, but lean, the infusion of such a dish is much lower, but its taste is different.

And now about what the calorie content of jellied meat is in detail. Let's consider pork, the most common, which includes a strong broth (24 kcal per 100 g) and lean meat, that is, legs, knuckle, ears, tail (from 210 to 260 kcal per 100 g). The result is about 180 kcal per 100-gram serving, most of which is broth. It is quite possible to use the above parts of the carcass for the broth, but put lean meat (160 kcal per 100 g) in the dish itself.

Calorie content is much lower. The broth turns out to be almost lean - 4 kcal per 100 ml (= 100 g). Adding to this the required amount with a calorie content of 160 to 180, we end up with only 80 kcal per 100 g of the final product.

The calorie content includes meat that is not very heavy in fat (from 158 to 186 kcal), but a fairly high-calorie broth (36 kcal). The result is about 120 kcal per hundred gram serving. The finished dish will be very tender and is considered dietary.

Conclusions can be drawn by considering other caloric content. Pork jellied meat will turn out much lighter if the main volume includes carrots or celery, which will not burden the dish with additional fats. The dish decorated in this way will look more like aspic, but the taste, believe me, will not suffer. If you are afraid whether the finished snack will hold its shape, then you can safely strengthen it with 10 g of gelatin. Its calorie content is 35 kcal, and the volume is enough to prepare 0.5 liters of broth, which will ultimately “weight” the jellied meat by about 5 kcal per hundred grams.

Beef jellied meat, whose calorie content is already low, can be made more dietary if you add to it a tongue cut into beautiful slices, which has a calorie content of no more than 146. Moreover, this option will be more refined and can safely claim the title of a holiday snack that is not embarrassing to serve even to very dear guests.

In conclusion, I would like to say that, despite the fairly high calorie content of any of the jellied varieties, this dish is truly loved in our country. Doctors recommend consuming this dish during pregnancy and after fractures, when the immune system is weakened. The main thing is to know when to stop.

The benefits and harms of jellied meat is a pressing question for everyone who likes to enjoy a gelatinous dish. It is interesting to understand what the product is made of and what properties it has.

What is jellied meat and how did it appear?

In essence, jellied meat is a transparent gelatinous jelly left after boiling a thick broth. The dish first appeared in the 14th century in France, where wealthy people could afford very rich meat soups. Initially, French chefs were skeptical about the taste of jelly, but over time, a dish called galantine was invented. To create it, processed meat was twisted into a jelly state, and then sent back to the broth and kept in the cold for some time.

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

Chemical composition of jellied meat

Many people like the taste of aspic, but they value the product primarily for its beneficial 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 high-quality jelly brings great benefits to the body.

How many calories are in jellied meat

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

1. Pork jelly is the most nutritious - calorie content ranges from 340 to 390 calories per 100 g of product.
2. In second place is beef jellied meat - it contains from 130 to 180 calories.
3. The least calorie-rich jellied meat is made from lean poultry meat - turkey or chicken. It contains from 80 to 200 calories.

What are the health benefits of jellied meat?

Meat jelly is not only nutritious, it has a pleasant taste and is beneficial for the body. Specific valuable properties depend on what meat the dish is prepared from. But there are several common qualities inherent in any jelly. Namely, the product has a positive effect:

• for immunity- retinol, present in 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 get rid of depression;
• on metabolic processes- in particular, the properties of the product for hangover syndrome are very effective.

Jellied meat for treating joints

Among the beneficial 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 restoration 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. The protein, collagen and carotene in the product can protect bone tissue from destruction, and in addition, will further increase physical endurance.

The benefits of pork jellied meat

The beneficial properties of a product made from pork knuckle, tail, ears or legs 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 jellied meat:

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

Attention! The benefit of jellied pork legs for men is that the properties of the product serve as a 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 digestible, by as much as 76%. Therefore, you can use the product even with many gastrointestinal diseases; it will not cause harm.

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

What are the benefits of chicken jellied meat?

A product made from chicken or turkey meat is most useful for those who want to lose weight. The calorie content of 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 jellied meat helps regulate metabolism and has a beneficial effect on the nervous system. The collagen present in the product has a good effect on hair and skin. This is also why the benefits of jellied chicken feet will be especially great for the fair sex.

Is jellied meat good for weight loss?

Jelly made from beef or poultry is 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 help you get rid of excess weight, but it will maintain the balance of vitamins and microelements in the body.

When consuming the product during a diet, you must carefully calculate your daily calories so as not to exceed the permitted amount.

Can jellied meat be used by pregnant and lactating women?

During the period of bearing a child, jelly can bring both benefit and harm. The main danger is that the product can increase cholesterol levels in the blood and cause excess weight gain.

However, the product also has benefits for pregnant women. Jellied meat improves hemoglobin production, helps absorb calcium, removes toxins and strengthens the immune system. Therefore, you can still take the product during pregnancy - just in small quantities, and after consulting a doctor.

Jellied meat is also approved for use during breastfeeding. It does not have a negative effect on the baby's health. But the product should be consumed without seasonings and herbs, in order to avoid allergies and colic in the baby.

At what age can jellied meat be given to children?

Classic jelly is too “heavy” food for a 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 recommended to be offered a special homemade baby jellied meat - made 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 promote the development of bones and muscles.

You should start complementary feeding using an amount of no more than a quarter of a teaspoon. If there is no negative reaction, then gradually, by the time the child is one year old, the amount of jelly can be increased 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 consultation with a pediatrician.

How to cook jellied meat at home

You don’t have to buy classic jelly in a store - you can make the delicacy yourself at home. Since the benefits of jellied beef are the greatest, and the harm is minimal, it is recommended to cook it. You will need to take the following products:

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

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

1. The beef leg is chopped and poured with 2-3 liters of water, and then boiled for 8 hours over low heat, not forgetting to skim off the foam.
2. About 4 hours after the start of cooking, chicken and beef are added to the fetlock joint.
3. After 7.5 hours, add vegetables to 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 placed in the strained broth, salted, cooked for another 20 minutes, then garlic is added.

The finished jelly is distributed into molds and left for several hours in the refrigerator so that the jelly hardens properly.

Harm of jellied meat and contraindications

No matter how great the benefits of a product, sometimes it can cause 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 if consumed indefinitely.

Thus, we can identify a list of diseases and conditions for which jellied meat is contraindicated. Namely, its properties will cause harm:

• with a tendency to obesity;
• if there is an individual intolerance to any components;
• for diseases of the gallbladder;
• for gout;
• for severe vascular and heart diseases;
• in case of intestinal dysfunction, jellied meat, especially pork, is difficult to digest.

Advice! If you have a sensitive stomach, you should not use a product with hot spices: pepper, ginger, garlic.

Conclusion

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