Marshmallow benefits and harm, calorie. What is useful and what is harmful marshmallow?
Zephyr (fr. Zephir ← lat. Zephyrus ← ancient Greek - westerly or northwesterly wind) is a type of sugar confectionery; is obtained by churning fruit and berry puree with sugar and egg white, followed by the addition of any of the formative (jelly-forming) fillers: pectin, agar syrup, gelatinous (marmalade) mass. As additives in the production of marshmallow, food acids, essences, dyes are used.
Marshmallow is not only appetizing, but also healthy delicacy. The benefits and harms of marshmallow are evaluated not only by the sweet tooth, but also by nutritionists. It can be safely given to children - from its use they will not break teeth and there will be no caries.
Russia is considered to be the birthplace of marshmallow. It is here that a wonderful delicacy called a marshmallow was made from sugar and applesauce. Over time, the composition of the sweetness was modified - proteins and other components were added to it.
In the form to which we are all accustomed now, marshmallow was invented in France. French pastry chefs experimented with the composition and proportions of Russian pastila, resulting in a tender airy delicacy, which was called "marshmallow". Translated, it means "breeze."
The composition and calorie marshmallow
The composition of the classic marshmallow, known still ancient Greek culinary specialists, includes fruit puree, sugar and egg white. All these components are thoroughly whipped and mixed until a homogeneous mass with a large number of air bubbles. After that, the resulting mixture is heated and added to it a gel-forming substance - gelatin, for example, or agar-agar. After cooling, the product is quite dry, soft and crumbling.
Of course, this is a natural way of making marshmallow. Today, with the ubiquitous distribution of concentrates and food additives, they are not only actively used for making marshmallow, but sometimes completely replace some of the classic ingredients. Most often - fruit puree.
There is absolutely no fat in the marshmallow composition. Indeed, for its production are used only fruit puree, protein, sugar and natural thickeners. The latter include pectin, agar-agar or gelatin. Thanks to this selection of components, the caloric content of marshmallow is about 321 kcal per 100 g.
Among the nutrients that are contained in marshmallows, you will not find vitamins, because they are destroyed during the production of the product. However, marshmallow is rich in iron, phosphorus and other nutrients for the body.
The main beneficial properties of marshmallow are due to its ingredients. So, the chemical composition of marshmallow includes:
1. Easily digestible sugars
As a rule, they prepare syrup. They provide the body with energy and strength. And besides, give a good mood.
They are introduced into the composition of the marshmallow delicacy with eggs. And egg white, by the way, is considered the most complete of all used in cooking due to the presence in it of all essential amino acids for humans. Its characteristic feature is a rather long digestibility compared to milk or meat proteins.
In the event that agar-agar or pectin is added to the marshmallow. The latter, by the way, is itself fiber, and in the body it intensifies the speed of digestion, activates intestinal motility and prevents excess cholesterol from entering the blood. In other words, fiber is the protection of our vessels from clogging, and the whole organism from atherosclerosis.
In addition, if the marshmallow is made from fruit puree, but using gelatin, the fiber will still be there, since it is an indispensable component of the composition of many fruits.
4. Fats and extra proteins.
When used instead of pectin or agar-agar gelatin. It is a derivative of meat production, because the content in its composition of proteins and fats is large enough.
5. Food acids
Sometimes when various food acids are added to the marshmallow — citric acid, for example, or malic acid — stimulation of digestive juices and various enzymes occurs.
Thus, the chemical composition of marshmallow provides the body with almost everything necessary for normal life: sugars - for activity and better thinking, proteins - for building your own muscle tissue or wound healing, fiber - for healing the intestines and blood and minerals from fruits - for maintaining a large number physiological processes in the body.
This great product has its flaws:
1. A large amount of sugars
Of course, there are less of them in it than in sweets or kozinaki, but for diabetics or overweight people it will be enough for a reasonable and forced refusal of egg-fruit sweetness.
2. Synthetic additives
The downside of most modern marshmallows is the use in their composition of various synthetic additives - flavors, sweeteners and dyes.
Each country and each factory uses its own set of additives. Some of them are safe and harmless.
Some can cause really serious harm. The only important thing is that there are no useful ones among them, and therefore cheap marshmallow should be avoided.
But in general, natural marshmallows can regularly indulge not only relatives and friends, but also children. Marshmallows can be given to children as soon as they have teeth. It is only important to watch the baby - on the puree of citrus fruits, many children have allergies.
So if suddenly you decide to sweeten your table with any pastry and hesitate to choose, feel free to stop at the marshmallow. In the absence of diabetes in you, and E-supplements in the product itself, the marshmallow will definitely give you a good mood, strength and vigorous well-being. It remains only to carefully select the brand.
The energy value
|Content per 100 g of product||Proteins, g||Fat, g||Carbohydrates, g||Calorie, kcal|
|Content per 100 g of product||A, mg||B1 mg||B2, mg||PP mg||C, mg||Carotene mg|
|Content per 100 g of product||Sodium, mg||Potassium, mg||Calcium, mg||Magnesium mg||Phosphorus, mg||Iron mg|
Recipe for cooking ZEFIR at home
How to cook ZEFIR that work
Via yourlifestyle.ru & sostavproduktov.ru & wiki