La purée de pommes de terre, mais aussi la purée aux pois chiches, la purée de carottes, la purée de patates douces... Et la purée Mousline alors ? Que faut-il en penser ? Aujourd'hui, petit décryptage des purées et autres "écrasés" afin de voir comment ces produits sont composés. Matières grasses, fibres, index glycémique... vous allez tout savoir sur les purées pour consommer au quotidien une alimentation variée et équilibrée. Avec la méthode Cohen et son accompagnement quotidien, vous allez trouver un cadre idéal pour retrouver la ligne et garder la santé ! Et pour vous, c'est purée maison ou purée Mousline ? A vos commentaires pour partager vos recettes de purées !
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00:00 Hi everyone, today's video is about purées.
00:03 You'll see that you'll have some surprises.
00:05 We'll invent them, we'll look at what type of purée,
00:07 if it's interesting or not.
00:09 Welcome to Jean-Michel Cohen's channel,
00:11 the channel where we only talk about nutrition,
00:13 and where we don't take you for potatoes.
00:15 Masterclass, personalized menu,
00:18 followed by individualized dietetics,
00:20 visit the website dr.jeanmichelcohen.fr.
00:24 First, a little explanation.
00:27 The word "purée" is a generic word.
00:29 It's a vegetable or a fertilizer,
00:32 but in general, of the potato, which is crushed.
00:35 The technique of preparing purée
00:37 is simply to crush a product
00:39 to present it in a different form.
00:41 For us, purée is essentially
00:43 the purée of potato.
00:45 It's an interesting product,
00:47 it's a slow-sugar provider.
00:49 Carbohydrates, that's obvious.
00:51 In terms of nutritional properties,
00:53 apart from carbohydrates,
00:55 potato is characterized by two things.
00:57 A magnesium and potassium supply,
00:59 quite interesting for potassium,
01:01 and quite interesting for magnesium.
01:03 And then, a second interest,
01:05 it brings a few vitamins,
01:07 in fact, quite a few.
01:09 There are two, all the vitamins of group B,
01:11 except for vitamin B12,
01:13 and especially vitamin C.
01:15 And that's funny, because we forget
01:17 that potatoes can bring vitamin C,
01:19 on average, 13 mg for 100 g,
01:21 while I remind you that orange is 24 mg for 100 g.
01:23 So it's not bad enough.
01:25 The other product that has been around for a long time
01:27 is mousseline purée,
01:29 it's flacons that are put in water.
01:31 So, when we talk about water,
01:33 I take this opportunity to tell you
01:35 that there are two ways to prepare a product.
01:37 Either you lyophilize,
01:39 and then you dehydrate the product to 98%,
01:41 or you dehydrate,
01:43 that's the case with purée,
01:45 and you dehydrate it to 94-95%,
01:47 that is, you eliminate almost all the water.
01:49 There is a little more left in dehydration
01:51 than in lyophilization.
01:53 Mousseline purée is dehydrated potato purée.
01:55 It's a product that will
01:57 restore itself really well,
01:59 provided you put it in cold water
02:01 or hot water.
02:03 By the way, we consider that for dehydrated products,
02:05 to rehydrate them,
02:07 you absolutely have to put them in hot water,
02:09 whereas when you have a lyophilized product,
02:11 like, you know,
02:13 those soups that I hate,
02:15 well, you have to put them in cold water,
02:17 you can put them in cold water
02:19 and heat them up later.
02:21 I took two types of mousseline.
02:23 The first one, I took a simple mousseline,
02:25 and then I took another mousseline,
02:27 which is prepared, you see,
02:29 it's cream and nutmeg.
02:31 My surprise about this was relatively big.
02:33 You know why?
02:35 When I look at the caloric values,
02:37 I find that the value of the potato
02:39 is about 76 kcal for 100 grams,
02:41 and the other one is 65 kcal for 100 grams.
02:43 So, in fact, what is quite curious
02:45 is that the potato with the cream
02:47 and the nutmeg
02:49 is about 70 kcal for 100 grams
02:51 than the simple potato.
02:53 So I'm looking for an explanation.
02:55 They are minimal differences,
02:57 but it's quite funny.
02:59 The fat content in the traditional mousseline
03:01 is 1.3 grams,
03:03 in the other one it's only 1 gram,
03:05 whereas I added cream,
03:07 I'm not talking about nutmeg,
03:09 I only added cream.
03:11 I look at the value in glycine,
03:13 12.9 grams, in the other one I have 11.4 grams,
03:15 it's normal since I took less potato
03:17 than the simple mousseline.
03:19 I realized that it was because
03:21 they were emulsified with
03:23 glycerides or monoglycerides,
03:25 fatty acids,
03:27 which were also in the other one.
03:29 So, here is a huge surprise.
03:31 Here are two products, one with cream,
03:33 the other one without cream,
03:35 and in the cream product I have less calories
03:37 and less fat than in the first one.
03:39 A huge surprise.
03:41 So, we need to be explained.
03:43 So, what is the pom-pom?
03:45 It's classified as Nutri-Score A,
03:47 the other one with cream and nutmeg
03:49 is classified as Nutri-Score B.
03:51 So, you should know why,
03:53 because the values are microcentesimal
03:55 in terms of difference.
03:57 Weird.
03:59 Then I found a product,
04:01 it made me laugh,
04:03 because we never think about it,
04:05 but here it is, it's chickpea puree.
04:07 And I liked this product.
04:09 Why? Because the consistency will be that of the puree,
04:11 so it's pretty good.
04:13 It's 37% chickpea, so it's pretty interesting.
04:15 It's not just chickpea,
04:17 it might not have been very good only with chickpea,
04:19 it's also with sea salt, sunflower oil,
04:21 cane sugar, bread, onions,
04:23 tomatoes, caramels.
04:25 It's a product called chickpea puree,
04:27 I almost got it wrong, it's not chickpea puree,
04:29 it's chickpea puree, but the product,
04:31 what is it interesting in?
04:33 Caloric value, 154 calories for 200 grams,
04:35 that is, 76 calories for 100 grams.
04:37 I almost love it more than the others,
04:39 when I put chickpeas.
04:41 It's super interesting.
04:43 There was 9.9 grams of fiber for 100 grams,
04:45 that is, an extremely rich product in fiber,
04:47 and it's interesting for us,
04:49 it feeds the microbiota,
04:51 in addition, chickpeas bring iron,
04:53 so this product was really interesting.
04:55 The mix of chickpea and potato is to be remembered.
04:57 In addition, for those who like to eat vegetarian or vegetarian,
04:59 when you come across, I remind you,
05:01 a cereal product with a vegetable,
05:03 you have a protein that is almost complete,
05:05 so this product could serve as a complete meal.
05:07 Congratulations to the manufacturer who did this,
05:09 it's Carrefour Bio, congratulations Carrefour,
05:11 it's smart.
05:13 I looked at these three products,
05:15 why? Because Crealine, first of all,
05:17 is a brand that I have always liked,
05:19 they don't give me eyebrows, so no problem,
05:21 but it's a brand that works quite properly,
05:23 and I looked, so they have three varieties of puree,
05:25 there is the puree, olive oil and basil,
05:27 well, it's nice, a mashed potato,
05:29 it's not the same, mashed potato,
05:31 puree is that I really have a hard time getting the thing,
05:33 mashed potato is that I crushed it,
05:35 so I guess he doesn't crush it by hand.
05:37 I looked at the composition of the product,
05:39 well, there is 79% mashed potato,
05:41 half-cream, olive oil, salt, garlic, basil,
05:43 not a single additive,
05:45 nice product.
05:47 The product is "appertised",
05:49 you see what that means,
05:51 it means that it is put under vacuum
05:53 with a bag, so the interest of appertising a product
05:55 is its long-lasting preservation,
05:57 on the other hand, it destroys
05:59 the vitamins a little more.
06:01 The problem is, like in the mashed potato,
06:03 there wasn't much besides vitamin B and a little bit of vitamin C,
06:05 in fact, it's not that bad.
06:07 Really interesting, insofar as the product
06:09 is already prepared in advance,
06:11 it is portioned,
06:13 the box says 390 grams,
06:15 it gives us a portion of about 200 grams,
06:17 that is 150 calories,
06:19 it's good, it's a nice product.
06:21 Then they have variants,
06:23 mashed potato, so there I look at the caloric value
06:25 to see if it really plumbed
06:27 the things of putting cheese inside,
06:29 106 calories for 100 grams,
06:31 yes, it's a little more caloric,
06:33 so we'll see how many menthols they put in,
06:35 to know, because when we make mashed potato
06:37 with cheese,
06:39 we put a lot,
06:41 menthol 6%, so it was really a little
06:43 tint, mashed potato with menthols,
06:45 it's a bit of a trick.
06:47 And then there's the seasonal mashed potato with potiron,
06:49 yes, why? Because we can make potiron mash,
06:51 no one thinks about it,
06:53 in fact, it means that it will have to be cooked longer,
06:55 and then the malax, it's like the potato,
06:57 the caloric value is sensitively the same,
06:59 65 calories, it's a good product,
07:01 like the rest, each time they put half-squeezed milk
07:03 in the products, but they are
07:05 aperitif products, so if you're looking for
07:07 proteins, it's not great.
07:09 Once again, Nutri-Score fails,
07:11 it's ranked B, I don't see why it's ranked
07:13 B compared to the other products,
07:15 because, in the end, same caloric value,
07:17 barely more fatty matter,
07:19 so that's the kind of thing that annoys me
07:21 with Nutri-Score. Here I had forgotten
07:23 to look in the mashed potato,
07:25 how they ranked it, well, they don't give a shit,
07:27 they didn't rank it at all, they're right.
07:29 Small clarification, I'm the one
07:31 responsible for knowing how to lose weight,
07:33 the problem of weight loss.
07:35 Nothing ever replaces the homemade product,
07:37 it means that when you take out
07:39 a mashed potato, you mash it yourself,
07:41 you prepare it in mashed potato,
07:43 it's not the same flavor, it's obvious,
07:45 it's not the same flavor, it's not the same
07:47 vitamin content, so I know, I just told you
07:49 that it wasn't that important,
07:51 but at the same time, you worked a little
07:53 for the kitchen, and you learn how to
07:55 cook, it's really important for me,
07:57 it's educational and at the same time,
07:59 it's very interesting in terms of taste.
08:01 Be careful, don't get it wrong, when you make it at home,
08:03 it's not expensive, when you buy products like that,
08:05 you pay for the work you did
08:07 to dehydrate the product and the packaging.
08:09 And when we talk about price and packaging,
08:11 obviously, these products that I find interesting,
08:13 you have a packaging that costs money,
08:15 you have a longer preparation,
08:17 you have less product and more ingredients,
08:19 so it's interesting because it's portioned
08:21 and because it's well presented,
08:23 but you pay the price.
08:25 At the limit, I'll tell you, a mashed potato
08:27 with olive oil and basil, if I do that
08:29 myself, and I take three potatoes
08:31 and a drop of olive oil and a little basil,
08:33 it's going to cost me nothing,
08:35 so it's still in favor of
08:37 products like that to prepare it at home.
08:39 And then I wanted to take the frozen products,
08:41 and to my great surprise, the first product
08:43 I took was a mashed potato
08:45 and that interests me, because
08:47 mashed potatoes are very fashionable,
08:49 there are many reasons for that. It's a product
08:51 that looks like a potato with a slight
08:53 sweet taste, but that doesn't mean it contains
08:55 a lot more sugar inside. The second thing is
08:57 that it's a product that is very rich in fiber,
08:59 obviously, so that means that the digestion
09:01 of the slow sugars, even if it's just
09:03 slow sugars, will be even better.
09:05 Look at the fiber content in there,
09:07 it's 2.7 grams, so
09:09 it's interesting, and it also varies
09:11 in taste, so mashed sweet potatoes,
09:13 not bad, it doesn't contain more vitamins
09:15 than the rest, it changes the taste,
09:17 it's richer in fiber, it has a sweet taste
09:19 that children particularly like,
09:21 there's not just mashed sweet potatoes,
09:23 so a very interesting product.
09:25 The fact that I froze it is simply
09:27 a matter of convenience, it didn't bring
09:29 much more benefits in terms of nutrition.
09:31 Then I looked at the mashed potatoes,
09:33 well, the only thing is that it's something
09:35 for lazy people, but you're allowed to.
09:37 It doesn't contain more vitamins,
09:39 because there aren't many,
09:41 no more calories, so 120 calories
09:43 for 100 grams, so I'm a bit surprised
09:45 because it's richer than
09:47 what I expected for McKen, I'm going to try
09:49 to understand why, because
09:51 there are fatty substances in there,
09:53 so that's quite strange, you see,
09:55 because there are 4 grams of fatty substance
09:57 for 100 grams, it's not serious,
09:59 but what I mean is a bit surprising.
10:01 So I looked up why there were
10:03 no fatty substances, and
10:05 I couldn't find an explanation.
10:07 That means that here on the product,
10:09 the composition, it's 89% potato,
10:11 1% water, milk, and cream powder,
10:13 so that's not what can
10:15 add the fatty substances, so
10:17 that's not the explanation.
10:19 So these people label fatty substances
10:21 as 4 grams, I don't know why,
10:23 unless the potato is fatty,
10:25 which is not the case for potatoes.
10:27 That's why I would never understand anything
10:29 about the tick-tacks, it's classified B,
10:31 so you'll know why it's a bit different
10:33 from the others. So, the mashed potatoes,
10:35 you can make all kinds of them,
10:37 I took what I could, because the mashed potatoes
10:39 already evokes the potato,
10:41 but there's the mashed potatoes
10:43 with broken peas, the mashed potatoes with carrots,
10:45 the mashed potatoes with whatever you want,
10:47 it's the reduction of the product under
10:49 crushed form that presents an interest.
10:51 So is it interesting? It's interesting for children,
10:53 it's interesting for diets, why? Because it
10:55 varies tastes, that means that one day
10:57 you can eat boiled potatoes, one day you can
10:59 eat mashed potatoes. I forgot to tell you,
11:01 and I'll tell you again right away,
11:03 that when you turn the mashed potatoes
11:05 into mashed potatoes,
11:07 the glycemic index will go up.
11:09 So you know that the importance for me
11:11 of the glycemic index is relative,
11:13 it's interesting, but it's not the only thing
11:15 to look at. So when you
11:17 dehydrate the mashed potatoes and
11:19 you eat a mashed potato ready-made,
11:21 its glycemic index is higher
11:23 than when you take a boiled potato,
11:25 but it still allows you to vary
11:27 tastes. My friends, I'll give you
11:29 an empirical order
11:31 of my way of choosing mashed potatoes.
11:33 In mashed potatoes, the mashed potatoes with
11:35 cream and nutmeg,
11:37 interesting, it's not plumbing,
11:39 so it has the same
11:41 caloric value and even better than
11:43 traditional mashed potatoes.
11:45 I would put poached mashed potatoes in number 2
11:47 because I'm interested in the mixture,
11:49 potatoes and cereal products.
11:51 And I like those brands
11:53 that don't contain additives
11:55 and that are ready-made, that means
11:57 that we put either oil,
11:59 or condiments, or gruyère.
12:01 So for me, it's 1 of 3, the classic mashed potatoes
12:03 but a little flavoured, the poached mashed potatoes
12:05 super interesting, and the mashed potatoes
12:07 with vacuum like the crealine,
12:09 which are really good.
12:11 That's what I had to tell you about mashed potatoes.
12:13 If you liked the video,
12:15 of course, you like it,
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12:21 if you want, and
12:23 criticism when you find one, and I tell you
12:25 see you soon my friends!
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