Margarina calorie e valori nutrizionali

margarina

La margarina è un prodotto alimentare dalla consistenza tra il solido e il cremoso, a base di grassi vegetali per la maggior parte saturi, utilizzato come sostituto del burro. In pratica la margarina è un concentrato di lipidi ed acqua, con aggiunta di sale e di altri additivi alimentari.

A determinare la consistenza e il punto di fusione della margarina è soprattutto la percentuale e il grado di saturazione dei grassi utilizzati: quelli saturi contribuiscono di più alla cristallizzazione del grasso nel prodotto, rendendolo quindi più solido.

L’invenzione della margarina si deve al farmacista francese Hippolyte Mège, che la presentò al concorso indetto da Napoleone III nel 1869 per fornire la marina di un sostituto del burro, più economico e che potesse conservarsi per lungo tempo senza irrancidire. Mège decise di chiamarla oleomargarina, con riferimento all’acido margarico scoperto da Michel Chevreul.

Spesso ci si chiede quale alimento tra il burro e la margarina sia più nocivo e quale è meglio utilizzare in cucina. L’ideale sarebbe fare un uso limitato di tutte e due, visto che entrambi hanno un grande potere calorico, ma considerando solo il punto di vista biochimico, sarebbe meglio usare il burro. La margarina è infatti un grasso che non esiste in natura ma deriva da un mix di oli vegetali e grassi animali lavorati tramite processi industriali.

Calorie e valori nutrizionali

Valori nutrizionali per 100 grammi di prodotto

Calorie: 719 Kcal
Acqua: 15.7
Proteine: 0.9g.
Grassi: 80,5 g.
Carboidrati: 0.9 g.

Grassi
Grassi saturi: 15.8 g.
Grassi monoinsaturi: 35.8 g.
Grassi polinsaturi: 25.4 g.

Minerali
Calcio: 30 mg
Sodio: 943 mg
Ferro: 0.06 mg
Magnesio: 3 mg
Fosforo: 23 mg
Potassio: 42 mg

Vitamine
Vitamina A: 768 mcg
Vitamina B1: 0.01 mg
Vitamina B2: 0.037 mg
Vitamina PP: 0.023 mg
Vitamina B5: 0.084 mg
Vitamina B6: 0.009 mg
Vitamina B12: 0.1 mcg
Vitamina C: 0.2 mg
Vitamina D: IU
Vitamina E: 9 mg
Vitamina K: 93 mcg
Folati: 1 mcg

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