Margarine

This vegetable oil-based product, which is used as cooking fat, has now gained notoriety and is in high demand. On the shelves of shops you can find margarine for every taste, different varieties and species, from snow-white to light yellow.

More than 100 years ago, margarine was invented by the French chemist Hippolyte Inter-Murier as a cheap analogue of butter. Nowadays, this food has become an integral part of the modern table, thanks to the low price and higher energy value (the calorie content of margarine is 74

4. 7 kcal per 100 grams) than butter.

Margarine is known to have 2 types - dining and kitchen, so when choosing this cooking fat, you should take into account its taste combination with the dish you plan to cook. For example, kitchen margarine is mainly used for addition to the first and second hot dishes, when frying meat, minced meat and vegetables. Table margarine, which tastes like butter, is ideal for snacks and pastry. Due to the properties of margarine to prevent the rapid smearing of flour products, hostesses easily forget about the usual butter and prefer this product. In addition, table margarine improves the taste of the flour dish, giving it a golden hue, the necessary pomp and a pleasant creamy aroma.

The benefits of margarine

Often we face the choice of whether to buy margarine, as we are not sure whether it contains at least some useful substances in its composition. Undoubtedly, margarine has vitamins, but they are added artificially in order to bring the nutritional properties of margarine closer to natural butter.

We can talk about the benefits of margarine based on its plant origin, and therefore it does not contain cholesterol. Although sometimes animal fats are added to its composition to improve taste.

The advantages of margarine include the ability to stay fresh longer, cost less and spread more easily on bread. However, the benefits of margarine depend directly on the quality of the feedstock it consists of.

The harms of margarine

The issue of the dangers of margarine has already been repeatedly discussed in the press and scientific circles, due to the fact that it includes trans fats that adversely affect heart health. In addition, in the production of this butter substitute, residues of chemicals that can significantly undermine health are often added. Everyone knows that the starting materials for the production of margarine are vegetable fats, which today are obtained mainly from genetically modified soybeans. When eaten, it can cause severe allergic reactions.