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Since 2005
Plum Jam with xylitol 200gBartFan |
£ 1.90
|
Bartfan Plum jam with xylitol is a sugar-free plum jam sweetened with xylitol. Compared to traditional plum jam, it contains fewer calories and has a lower glycemic index. The jam can be part of a diabetic and gluten-free diet.
The presented jam is produced of dark varieties of plums. They are naturally sweet (much sweeter than, for example, yellow Mirabelle plums), have an intense flavor and are perfect for preserves. They also show a broad spectrum of pro-health properties. They contain large amounts of polyphenols, which are known for their antioxidant, anti-atherosclerotic, and anti-inflammatory properties. Besides, they are a treasury of valuable vitamins (A, B6, C, E, K1) and minerals (magnesium, potassium, iron, calcium, phosphorus). As much as 50 g of fresh fruit was used to prepare 100 g of jam.
The presented jam does not contain added sugar. It is sweetened with xylitol, which is indicated as one of the best substitutes for refined sugar. It is low in calories, has a low glycemic index, and is metabolized almost without insulin, which is why it is perfect for diabetics. Xylitol has one more advantage – it is tooth-friendly. Interestingly, not only it does not increase the risk of caries, but even has a bactericidal effect, which is why it can be found in oral care products
The presented jam tastes great and has perfect consistency. It is not too sweet or too watery. It has a beautiful, dark color, intense plum flavor and is dense enough. As the gelling agent, natural pectin – not gelatin – is used, so that jam can also be used by people on a vegan and vegetarian diet. Bartfan Jam goes well with pancakes, omelets, and homemade pastries (cakes, waffles). It can also be spread on bread or rice wafers, but it is also eagerly combined with cottage cheese and eaten “sweet”.
To sum up, Bartfan Plum jam with xylitol is the best alternative to sugar-sweetened plum preserves such as jams, plum preserves or confitures. Delicious, sweet plum jam with xylitol is perfect for people who watch their figure or suffer from diabetes. The jam can also be consumed by people on a vegan, vegetarian, gluten-free, and lactose-free diet.
| in 100 g | amount | %DV |
|---|---|---|
| Energy value | 418 kJ / 100 kcal | 5,0% |
| Total fat | < 0,5 g | 0,2% |
| including saturated fats | < 0,1 g | 0,1% |
| Carbohydrate | 35 g | 13,4% |
| including sugars | 4,1 g | 4,6% |
| including polyols | 28 g | - |
| Fiber | 1,7 g | 6,6% |
| Protein | 0,3 g | 0,6% |
| Salt | 0,04 g | 0,6% |
Plum, sweetener - xylitol, water, gelling agent - pectin, acidity regulator - citric acid, preservative - potassium sorbate.
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.
Total fats - total fat introduced into the body in food and dietary supplements containing both saturated fatty acids and unsaturated, including the essential fatty acids. Generally fats, thanks to energy production, allows for greater energy expenditure during exercise, causing post-workout regeneration. It is partially stored in the body. It is assumed that the energy of fat is 9 kcal per 1g. In addition to the production of fatty acids, they are the building blocks of cell membranes and the white matter of the brain. EFAs are precursors of tissue hormones and biologically active compounds. It is especially important to maintain a proper balance between acids of Omega 3 and Omega 6.
Saturated fatty acids are a group of fatty acid having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is linked by a single bond. Saturated fatty acids are commonly known as bad fat, which might adversely affect the cholesterol level, in particular by the action of acids: lauric, myristic, palmitic, and therefore their consumption should be reduced. Research carried out in this matter do not confirm entirely the prevailing beliefs.
Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used residual carbohydrate consumption, not exceeding 30g / 24h.
Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at www.muscle-zone.pl
Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)
Salt (sodium chloride, or table salt), natural source of electrolytes (chlorine and potassium), regulating water and electrolyte and acid-base balance of the body, affecting the nervous system and blood pressure. Sodium is an essential element for the proper growth. The proper dose of salt prevents overheating of the body and solar stroke. It provides the proper functioning of muscles and nerves the body. Chlorine in combination with sodium, is involved in the digestive process and maintains acid-base balance in the body, as antitoxin removes toxic products of metabolism in the liver. Salt is a flavour component and preservative of many foods, nutritional supplements and mixtures of electrolytes, available at www.muscle-zone.pl
Dosage: no specific standards of consumption, used so as to provide sufficient amount of electrolytes to the body (sodium and chloride).
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