Jam is a gel substance.
2. Country of origin
It is found all over the country.
3. Alias
Jam.
Step 4 introduce
Jam is a gelatinous substance which is made by mixing fruit, sugar and acidity regulator and boiling at a temperature above 100℃. Also called jam. Making jam is a way to preserve fruits for a long time. Mainly used to spread on bread or toast. No matter small fruits such as strawberries, blueberries, grapes and roses, or large fruits such as plums, oranges, apples and peaches, they can also be made into jam, but usually only one kind of fruit can be used at the same time. Colloids are used in sugar-free jam, cheap jam or special jam (such as durian and pineapple). Colloids commonly used in jam include pectin, bean gum and xanthan gum.
Nutritional value of jam and benefits of eating jam
Jam is soft, sweet and sour, and has its own fruit nutrients, so it is extremely nutritious. Jam is rich in minerals and fibers, as well as some antioxidant components such as flavonoids and anthocyanins. Pectin is also a typical nutrient in jam. In fact, it is a kind of soft dietary fiber, which is not only more absorbent than ordinary crude fiber (such as dietary fiber in Chinese cabbage), but also has no risk of harming esophagus or gastrointestinal tract like crude fiber. The active pectin in jam has stronger anti-cancer ability.
1, jam contains natural fruit acid, which can promote the secretion of digestive juice, stimulate appetite and help digestion.
2, jam can also increase pigment, which has an auxiliary effect on iron deficiency anemia.
3, jam is rich in potassium and zinc, which can eliminate fatigue and enhance memory. Eating jam for babies can supplement calcium and phosphorus and prevent rickets.
The best time to eat jam
Jam can be eaten all year round, especially in autumn.
How to choose jam?
Remember to look at the ingredient list when choosing jam. The simpler the raw materials, the better. It's best to have only fruit and sugar. It is ok to put some citric acid and pectin, but it is best not to have essence, pigment, preservative, agar and other ingredients.
The greater the proportion of fruits, the more valuable natural products are. Some jam products are very clever. Mixing different fruits to make jam can make up for the shortcomings of a single fruit, such as too little pectin, too little sugar or too much acidity.
As far as raw materials are concerned, jam made from fruits rich in anthocyanins, flavonoids and minerals has the best nutritional value. For example, blueberry jam is naturally the best choice, and high-quality hawthorn jam and strawberry jam are also excellent.