Grass jelly, a dark, translucent dessert with a subtle herbal taste, is popular across East and Southeast Asia. This unique jelly is traditionally made by boiling the stalks and leaves of the Platostoma palustre plant, also known as Chinese mesona or xiancao. The resulting dark extract is solidified into a wobbly gel, often served cold in desserts and drinks.
Core Nutritional Components
The primary component of grass jelly in its unprocessed form is water, which accounts for its low-calorie density. When consumed plain, the jelly contains minimal calories and virtually no fat. A large portion of the substance is composed of polysaccharides, which are complex carbohydrates extracted from the plant material during the boiling process.
These polysaccharides form the gel structure and act as a source of dietary fiber, including soluble fiber. The plant material also contributes trace amounts of minerals and various bioactive compounds, which are responsible for the jelly’s mild herbal flavor and color. The majority of the nutritional benefit from the base product is derived from this high water and fiber content.
Health Benefits and Traditional Claims
Antioxidant Properties
The health advantages of grass jelly stem from the plant’s natural chemical composition. The Platostoma palustre plant contains numerous phenolic compounds and flavonoids, which are potent antioxidants known to help neutralize harmful free radicals. Research suggests these plant extracts possess anti-inflammatory and anti-diabetic properties.
Digestive Support and Traditional Use
The high fiber content promotes gut motility and aids regularity. Soluble fiber can slow the digestion and absorption of complex carbohydrates. Studies indicate that consuming grass jelly with complex carbohydrates may help moderate the body’s glycemic response. Traditionally, it is prized as a “cooling” food, linked to its high water content and mild anti-inflammatory effects.
How Preparation Affects Health Value
The way grass jelly is typically prepared and served critically alters its nutritional contribution. Plain, unsweetened grass jelly is a low-calorie, high-water food, but it is rarely consumed in this state. The mild bitterness of the jelly is usually masked by the addition of substantial amounts of sweetening agents.
Most popular preparations involve mixing the jelly with sugary syrups, honey, condensed milk, or incorporating it into sweetened beverages like bubble tea. This inclusion of added sugars significantly increases the final product’s caloric load, often pushing a single serving to over 100 calories, composed mostly of simple carbohydrates. This high sugar content can negate the inherent benefits, converting a healthy, high-fiber base into a source of empty calories. To maximize the health benefits of grass jelly, it is best to consume it plain or to use low-calorie, natural sweeteners in moderation.