Dyt of the Nutrition and Diet department. Nur Tatlıoğlu gave information about molasses, which is an indispensable source of food, especially in cold weather.
Molasses has been traditionally made in Anatolia for thousands of years without the use of sugar or other additives. Molasses is a dense and sweet syrup usually produced by boiling and concentrating sugary fruit juices.
Molasses is made from fresh grapes and raisins, which have no chance of being exported, but also from carob, apple, mulberry, apricot, plum, watermelon, fig and sugar beet.
Molasses, a good source of carbohydrates and energy due to its high sugar content; It also contains minerals such as calcium, iron, potassium and magnesium. The nutritional value of molasses varies depending on the fruit it is made from.
IT MIXES IMMEDIATELY
Molasses, an energy source rich in carbohydrates, mixes with the blood shortly after consumption without digestion due to its glucose and fructose content. It is a high level source of vitamins and minerals with its B vitamins (B1, B2, B3) and its richness in calcium, potassium, magnesium, chromium and iron. One tablespoon (10 grams) of molasses, which has an average of 29 calories, contains about 1 mg of iron and 40 mg of calcium. 100 grams of molasses provides about 293 calories of energy.
IT’S GOOD FOR ANNEIC
Molasses is a food source that increases blood production and is good for anemia due to its easily absorbable iron content in the body. After milk and dairy products, molasses, the best source of calcium, is very important for bone development and health. Molasses is also very effective in regulating blood pressure, thanks to its rich potassium content. The antioxidants in molasses strengthen the immune system by increasing the body’s resistance. It is known to be good for coughs and expectorants because of its protective effect against diseases.
It plays an important role in the treatment of mouth sores called oral thrush in both adults and children. Because the simple sugars in molasses mix quickly in the blood, it is recommended that people with diabetes not consume as much molasses as sugar and honey. Due to its high mineral content and fast absorption rates, it is a nutrient that should be included in the diet of pregnant and nursing mothers and patients in recovery.
BALANCES THE BLOOD PRESSURE
Molasses should especially be included in the diet of young children, children who cannot gain weight and people with complaints of reduced appetite and fatigue. Molasses is also used as an auxiliary food in the treatment of eczema, psoriasis, acne and other skin diseases. Thanks to its potassium content, it has the property of balancing blood pressure. It is recommended that adults consume 1-2 tablespoons of molasses and children 1-2 teaspoons per day.
FOR THE CONSUMER AND THE STORAGE OF MOLASSES…
1. Homemade molasses should be kept out of the sun and at room temperature. Long-life commercial molasses should be stored in the refrigerator after opening the lid.
2. Molasses should not be exposed to high temperatures. If frozen, it must be thawed using the bain-marie method before it reaches 70 degrees Celsius.
3. Excessive amounts of molasses can cause diarrhea and bloating in the digestive system. Therefore, it should be consumed in a balanced way.