Kholodets is the main winter dish, which is often prepared for the New Year's table. At the same time, the product is suitable for any family dinner.
The dish is credited with many medicinal properties. You can learn more about everything from the article.
Who should use it and when?
Kholodets is made from meat, or rather, from all sorts of animal parts. Hooves, tails, and ears are used to make it. They contain components that help the kholodets retain their shape.
Simply put, the dish is a rich broth with spices that must be allowed to set. The product is also called aspic.
Health value
Aspic is made from beef and pork, so it contains a lot of vitamin A. The dish helps to support immunity. Aspic also contains B vitamins. It is rich in potassium, magnesium, and phosphorus, which are valuable for joints. The product also helps to increase hemoglobin and improve vision.
It is necessary to take into account that the whole value of aspic is in the meat from which it is made. The fact is that it contains harmful fats that increase cholesterol if you consume a lot of the product.
Chicken, turkey, and fish are also used to prepare jellied meat. Depending on the base, the dish contains different amounts of proteins, fats, and carbohydrates.
It also differs in calorie content. To prepare a dietary dish, it is preferable to choose poultry instead of fatty meat.
Who shouldn't eat aspic
As experts from Rospotrebnadzor note, aspic should not be eaten if you have gastrointestinal or liver diseases, or if you have gout.
It is important for people on diets to observe moderation, since jelly is high in calories.
But it should be taken into account that you should not divide food into good and bad. If you like aspic, you can eat it. It is only important to keep to the measure.
Aspic is prepared according to different recipes, but the desired result is almost always obtained. You can safely conduct experiments, cook different jellies, which will definitely become your favorite dishes.
Previously, we talked about how to turn tomatoes into juicy delicacies .
Expert: Elena Gutyro
