Gelatin Nutritional Value

Food manufacturers use gelatin in hundreds of products--not just wiggly desserts. Even though gelatin is about 90 percent protein, its nutritional impact is minimal. Although completely safe to eat, gelatin is best used as an occasional treat or an additive to improve the quality of certain foods.

• Gelatin is an important ingredient in marshmallow candies.

Features

• Derived from the collagen inside animal bones and skin, gelatin is nearly odorless and tasteless. Gelatin is comprised of 84 to 90 percent protein, 1 to 2 percent mineral salts and 8 to 15 percent water. Gelatin contains no fat and has about 95 calories per ounce. Its sodium content is minimal, and an ounce of gelatin satisfies about 2 percent of your daily needs for iron and calcium. Gelatin desserts, prepared with 18 grams of sugar, contain about 80 calories per half cup. The sugar-free varieties usually include the non-calorie sweetener aspartame.

Function

• Although probably best known as the dessert advertised by Bill Cosby, gelatin finds a place in many other foods. It provides body and heft to marshmallows and gummy candy. In dairy products--particularly ice cream and yogurts--gelatin acts as a stabilizer and a texture enhancer. Canned meats benefit from gelatin's form-giving abilities. In beverages such as beer, wine and apple juice, gelatin helps remove some of the impurities that result from fermentation. Gelatin also adds body and improves the textural qualities of many low-fat foods.

Benefits

• According to the Gelatin Manufactures Institute of America, the U.S. Department of Agriculture and the World Health Organization deem gelatin a completely safe food additive. Consuming gelatin in place of higher-calorie desserts can assist in efforts to lose weight. Gelatin may also play a role in relieving joint pain as noted in a study conducted at Ball State University in 1998. For eight weeks, male and female athletes ingested gelatin supplements or a placebo. Those who took extra gelatin reported less joint pain.

Considerations

• Although gelatin is comprised primarily of protein, it is not an ideal source of protein. When you seek to consume protein, the goal is to obtain the amino acids that your body cannot produce. Gelatin is high in the amino acids gylcine and proline, which are both already produced by the body. Gelatin does also contain lysine and arginine, which may help assist in muscle development and boosting the metabolism--but only when combined with other complete protein sources (such as animal proteins or soy).

Misconceptions

• Although gelatin can be a great diet dessert, it still contains a lot of sugar. The American Heart Association suggest that women consume no more than 25 grams of added sugar per day and men consume no more than 37.5 grams. One serving of gelatin contains 18 grams of sugar--pushing you quickly toward your daily quota. As with any low-nutritive food, consume in moderation and focus on fresh fruits as a nutritious and satisfying option.