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r Gelatin
Nutritional Profile
Energy value (calories per serving): Low
Protein: Low
Fat: Low
Saturated fat: Low
Cholesterol: Low
Carbohydrates: None
Fiber: None
Sodium: Low
Major vitamin contribution: None
Major mineral contribution: NoneAbout the Nutrients in This Food
Although gelatin is made from the collagen (connective tissue) of cattle
hides and bones or pig skin, its proteins are limited in the essential acid
tryptophan, which is destroyed when the bones and skin are treated with
acid, and is deficient in several others, including lysine. In fact, gelatin’s
proteins are of such poor quality that, unlike other foods of animal origin
(meat, milk), gelatin cannot sustain life. Laboratory rats fed a diet in which
gelatin was the primary protein did not grow as they should; half died
within 48 days, even though the gelatin was supplemented with some of
the essential amino acids.
Plain gelatin has no carbohydrates and fiber. It is low in fat. Flavored gel-
atin desserts, however, are high in carbohydrates because of the added sugar.The Most Nutritious Way to Serve This Food
With a protein food rich in complete proteins. Gelatin desserts whipped
with milk fit the bill.Diets That May Restrict or Exclude This Food
Low-carbohydrate diet (gelatin desserts prepared with sugar)
Low-sodium diet (commercial gelatin powders)
Sucrose-free diet (gelatin desserts prepared with sugar)* Values are for prepared unsweetened gelatin.