Thursday, 12 June 2014

A to Z- Information about Margarine

Lots of people talks about the benefits of healthy margarine, some talks about the ill-effects of margarine but no one really knows about how the margarine was invented and how it became the household name of twentieth century.

To begin with, the production of margarine was started in 1860’s when napoleon asked the people to find the substitute for butter as during the war time it was impossible for the soldiers to produce the butter but it was necessary for them in terms of nutrition. Margarine is made from the vegetable oil unlike the butter which is churned out of milk.

Margarine is the combination of 2 or more oils churned together. The most common type of oils are corn and soybean oil which are used in margarine production. The best benefit of margarine is that it has less fat and carbohydrates. It is rich is good cholesterol which is required by the human body in order to function properly.

Surprisingly, one ounce of margarine can fulfil up to 35% of your body’s daily Vitamin K’s requirement along with the 20% of your daily requirement of vitamin A. most of the margarines have 80% of fat. It is the combination of saturated and unsaturated fats. The margarines which are made from coconut and palm oil have higher saturated fats in comparison to the margarines made from canola and sunflower oils.

Margarine contains omega-3 acids, these acids have proven results in lowering the cholesterol level in human body. They also reduce the inflammation. Some of the margarine companies also add flax seed oil and fish oil while production in order to increase the amount of omega-3 acids.

These days market is filled with different different types of margarine and one can purchase the margarine tub as per their choice and body requirement. There are so many people who are now convinced with the fact that margarine is better than butter as it contains less fats and higher omega-3 acids.

People are now openly accepting margarine as part of their recipes because it does not only provide better taste to the food but it is also little and less fatty in comparison to the butter. For baking, no other oil or spread can beat margarine because it brings that golden and crispy texture to the food which is to die for.

Lots of bakers are swearing these days by the magic of margarine. The margarine provide the puffiness to the food without making it too heavy and dense. Even internet these days are filled with the amazing recipes which can be created with margarine.

I sincerely hope that through this article, I will be able to bust some of the myths which are revolving around margarine.

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