Beef jellied meat calorie content per 100 grams. Calorie content of jellied meat, beneficial properties

Jellied meat is a favorite dish for many, which is an integral component of a festive feast and a favorite snack for every day. If you are watching your figure, it is worth considering that for all the apparent lightness of this dish, it has a high weight, and you should not lean on it too much. From this article you will learn about the calorie content of different varieties of jellied meat and its benefits.

About the calorie content of jellied meat and its benefits

Jellied meat is a decoction of meat and bones of animals or birds, thanks to which this dish receives a lot of useful substances in its composition. Among them are vitamins A, E, H, PP and the full group B. In addition, jellied meat is rich in minerals: potassium, calcium, magnesium, sodium, chlorine, sulfur, phosphorus, iron, iodine, copper, zinc, manganese, chromium , fluorine, molybdenum, boron and many others. Thanks to this, regular consumption of jellied meat can increase brain activity, strengthen the nervous system, prevent the formation of joint diseases, and promote strong teeth, bones and nails.

However, jellied meat also has a harmful side: being, in fact, boiled down animal bones, this dish also receives a large dose of harmful cholesterol, which can clog blood vessels and harm health. In order to avoid negative consequences, it is recommended to eat jellied meat either occasionally or on weekends - but not too often. This approach allows you to get only benefits from this dish!

The calorie content of jellied meat directly depends on the recipe, proportions and cooking characteristics of the dish, so in our article you will learn approximate information about the energy value and calculations for one of the popular recipes.

Calorie content of jellied meat

So, let's look at the approximate calorie content of different varieties of jellied meat - chicken, beef and pork:

– from 340 to 390 kcal per 100 g of product, depending on the recipe;
calorie content of chicken jellied meat– from 80 to 200 kcal depending on the recipe;
calorie content of beef jellied meat– from 130 to 180 kcal depending on the cooking method;
calorie content of turkey jellied meat- from 80 to 200 kcal depending on the chosen recipe.

It is worth noting that chicken jellied meat is beneficial for those losing weight (as is the turkey version). If desired, it can be cooked from lean breast meat with the addition of gelatin, and then the dish will be as light as possible and will fit perfectly into even the strictest diet. Considering the above indicators, you can easily choose the dish that suits you both in taste and energy value.

Calories in homemade jellied meat

The calorie content of such a dish is 257.8 kcal, of which 26.1 g of protein, 15.5 g of fat and 3.6 g of carbohydrates. This dish is great both as a cold appetizer and as a full dinner. In order for the dish to turn out with exactly this composition, you need to follow the recipe.

Homemade jellied meat

Ingredients:

beef fetlock – 1.36 kg;
chicken – 1.8 kg;
beef, category 1 – 0.85 kg;
carrots – 300 g;
onion – 350 g;
garlic bulb (optional) – 40 g;
parsley root – 250 g;
water – 2.5 – 3 l.

Preparation

Cut the fetlock joint, pour cold water at the rate of 2 liters per 1 kg of joint, simmer over low heat for 6-8 hours, skimming off the foam. After 3-4 hours, add chicken and beef to the pan. Half an hour before readiness, you need to put the vegetables in the broth. After this, disassemble the meat into pieces, remove bones and veins, if desired, pass through a meat grinder or simply divide into small pieces. Already in the strained broth, put the cooked meat products and salt (at the rate of 20 g per 1 kg of jellied meat). Cook for another 10-20 minutes, add the garlic, then pour the mixture into molds and leave to harden in a cool place.

How did this dish come about?

When the meat broth cooled, it turned into a jelly-like mass. This was considered a flaw, so it was heated to make it liquid again. And the French decided to take advantage of this and prepared a new dish. They cooked veal, game, pork, rabbit together and twisted everything together. 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 prepared it a little differently. Everything that was left after a feast in rich houses was chopped, boiled and taken out into the cold. But he looked completely unattractive, so he was given to the servants. When a new French recipe arrived, Russian chefs improved their jelly, and it became a noble aspic. 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 filled with broth. The liquid cools and hardens to a jelly-like mass. Most often, they use legs, tails, lips, ears, heads - that is, offal.

It can be prepared from one type of meat (veal, pork, poultry, beef) or from several (assorted).

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

Benefits and harms

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

And another useful substance is collagen. This dish contains large amounts of collagen. Collagen is a protein that is essential for our body. Protein prevents tissue from deteriorating and 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 to prevent anemia. Aminoacetic acid or glycine has a good effect on brain function and relieves depression.

As you can see, the benefits of jellied meat are quite great, but excessive consumption can also have harmful effects on the body. The main problem is cholesterol, which is present in the dish. It promotes the formation of plaques in blood vessels, which leads to heart attack and stroke.

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

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 jellied meat is 120 kcal. Since the most delicious food is considered to be old chicken, which has little fat, the number of calories will not greatly affect body weight. Yes, and chicken is considered the most tender and dietary, so for those losing weight, chicken jellied meat is allowed. The most dietary one is made from chicken legs. You just need to eat it infrequently.

How many calories are in beef jellied meat and can those who are losing weight eat it? There are only 80 calories in 100 g of beef jellied meat. Of course, it can be consumed if you are losing weight. It turns out that this is the most dietary option.

To reduce calories, simply increase the amount of water in the broth or use less meat. The calorie content of beef jellied meat will be lower if you also use tongue, which is a dietary product, and when preparing 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 found out that you can prepare dietary food, we offer you several delicious recipes.

Assorted

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

Take veal and beef shanks, chicken and turkey wings - all these are dietary products. Pour water over the meat and when it boils, add carrots, garlic, onions and salt. Cook for about 4 hours, use beef as a guide as it takes longer to cook than other meats. Then add allspice, bay leaf, maybe a little more garlic and leave for five minutes. After this, remove the meat and vegetables from the broth, strain the latter. Disassemble or cut the meat into pieces, place in bowls and fill with broth. When it hardens, you can eat it.

Chicken

Here it is better to use wings and breast.

Required:

chicken meat – 800 g;
onion – 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 peel, pepper, bay leaf;
when it boils, add whole carrots and salt. After 15 minutes, remove the carrots and cut into rings;
cook for another hour and a half, and remove the meat and vegetables;
pour gelatin into a glass of cold water and leave for half an hour;
disassemble the chicken and place in a container, top with carrots and garlic;
mix the broth with gelatin, heat and pour over the chicken and vegetables;
chop the parsley and sprinkle on top;
refrigerate 10 hours.

Beef

Cover the beef completely with water and cook uncovered for six hours. Skim off foam regularly if it appears. While cooking, peel the carrots and onions and add to the pan an hour before the end. Place the spices there and add salt. When everything is ready, place the meat in a mold, garnish with carrots, sprinkle with garlic, and pour in broth. Cool in the refrigerator. If any fat appears, remove it before serving.

Who is it suitable for and for what occasions?

Anyone can use it; there are no specific contraindications. It is especially useful for people with disorders of the musculoskeletal system. However, you should remember that you need to use the right products for cooking - chicken, beef. But you shouldn’t eat pork jellied meat often – it has too many calories. This applies more to those who are losing weight. How many pieces 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.

You can serve it for holidays or as an everyday meal. If you are going to serve food on a holiday table, decorate the dish. For this purpose, you can use onions, carrots, eggs, herbs, canned corn or peas, peppers, mushrooms, and berries. Cut out flowers or geometric shapes, arrange vegetables beautifully.

Serving options: in a large dish, cut into pieces, in small molds, in shelled eggs. Glasses, disposable cups, baking tins, and cocotte makers are also suitable.

So, if you are going to cook this dish, choose dietary meat, use more vegetables. Then extra pounds won't threaten you.

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:

The benefits of jellied meat

Many national cuisines contain 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. Kholodchik 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.

The health hazards of this dish are 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.).

How did this dish come about?

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

Types of food

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

It can be prepared from one type of meat (veal, pork, poultry, beef) or from several (assorted).

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

Benefits and harms

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

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

How to reduce calories?

Assorted

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

Chicken

Here it is better to use wings and breast.

Required:

chicken meat – 800 g;
onion – 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 peel, pepper, bay leaf;
when it boils, add whole carrots and salt. After 15 minutes, remove the carrots and cut into rings;
cook for another hour and a half, and remove the meat and vegetables;
pour gelatin into a glass of cold water and leave for half an hour;
disassemble the chicken and place in a container, top with carrots and garlic;
mix the broth with gelatin, heat and pour over the chicken and vegetables;
chop the parsley and sprinkle on top;
refrigerate 10 hours.

Beef

Who is it suitable for and for what occasions?

Serving options: in a large dish, cut into pieces, in small molds, in shelled eggs. Glasses, disposable cups, baking tins, and cocotte makers are also suitable.

So, if you are going to cook this dish, choose dietary meat, use more vegetables. Then extra pounds won't threaten you.

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.