Basic gelling components
To give the marmalade any shape, manufacturers add gelatin, agar-agar and pectin.
Gelatin
It is made from the brew of cartilage, bones, skin and tendons of animals. It helps to replenish the lack of protein, and therefore is useful.
Pectin
Obtained from the processing of apples, pumpkins, citrus fruits, sugar beet pulp and sunflower baskets. Pectin is one of the excellent sorbents.
Agar-agar
From brown and red algae. Agar-agar helps to reduce acidity in the stomach, detoxify the body, and stabilize blood sugar levels.
Nutritional value of marmalade
Vitamins
PP (niacin) converts fats and carbohydrates into energy. Groups B normalize the functioning of the nervous, cardiovascular systems and intestines. Improves skin condition and strengthens immunity.
Minerals: Calcium, Phosphorus, Sodium, Magnesium, Iron
Minerals are essential for maintaining the normal functioning of the body. Lacking electrolytes such as potassium and sodium can lead to chronic fatigue.
Alimentary fiber
Regulate intestinal motility.
organic acids
Improves appearance, strengthens hair and nails.