Marshmallow and Its Nutritional Value: A Dessert Between Air and Sugar Introduction: Aerodynamic Sweetness Marshmallow is a confectionery product consisting of a foam stabilized by a gelling agent (usually gelatin or agar-agar) and beaten with sugar or sugar syrup. From a nutritional standpoint, it is a product with extremely high caloric density due to simple carbohydrates and extremely low nutritional density. Its nutritional value is determined almost exclusively by the recipe, ranging from an empty dessert to a potential source of specific functional components depending on the base. Basic Chemical Composition and Energy Value A typical industrial marshmallow (vanilla, white) consists of: Carbohydrates (up to 75-85%): Practically completely represented by fast, or simple, carbohydrates. Sucrose: The main sweetener. Provides pure energy but lacks vitamins, minerals, and fiber. Glucose syrup or corn syrup: Added to prevent sugar crystallization and create a pliable texture. Often contains glucose and maltose, which have a higher glycemic index (GI) than sucrose. Result: The carbohydrate component of marshmallow is "empty calories". It causes a sharp spike in blood glucose levels and subsequent insulin release. For a healthy person, a single consumption is not critical, but systematic inclusion in the diet may contribute to the development of insulin resistance, obesity, and dental caries. Proteins (0.8-2%): The source is gelatin (animal protein) or, less often, agar-agar (a plant polysaccharide). However, its quantity in one serving (1-2 pieces) is negligible (1-3 grams) and cannot be considered a significant protein contribution to the diet. For comparison: one egg contains about 6-7 grams of high-quality protein. Fats (0.1-0.3%): Practically absent in the classic recipe unless a fat glaze (usually chocolate) is used. This makes marshmallow conditionally attractive for low-fat diets, however, the main harm is not related to fats, but to sugars. Water (about 15-20 ... Read more