Mayonnaise

This white and very tasty sauce enjoys wide popularity of people around the world.

Eat with mayonnaise practically any food – shawarma and hot dogs, various salads. It is also used as marinade for meat, replacing with it vinegar and wine. Amazing flavoring properties of mayonnaise won to it huge fame, but at the same time a lot of criticism also is the share of this product.

History of creation of mayonnaise

In a distant XVIII century the French troops under leadership of the duke Richelieu conducted a siege of the Spanish city of Maona. The long siege led to the fact that the French army had serious problems with provisions. In a stock there were only an olive oil, eggs, salt and some spices. Food very quickly bothered with one eggs to soldiers, and then the duke Richelieu gave the order to cooks to invent a tasty dish from the products which are available in a stock. The recipe of maonsky sauce – mayonnaise was that's when thought up.

Mayonnaise: caloric content and nutritious properties

As fats are considered as the main carriers of taste, it is possible to claim – that flavoring properties of mayonnaise it is better for those, than it is fatter. In the countries of Europe there are special standards establishing fat content and caloric content of mayonnaise. So, salad mayonnaise has to have fat content from 50 to 70%. If fat content is less, then such product is called already salad gas station, but not mayonnaise in any way.

The mayonnaise which is on sale in Russia on its caloric content can be divided into three groups:

• Classical mayonnaise – contains more than 55% of fat. Its caloric content exceeds 600 kcal on 100,0 g of a product;
• Mayonnaise of average fat content – in it the share of fat makes from 40 to 55%, and its caloric content – from 380 to 550 kcal;
• Easy mayonnaise – the caloric content of this product from 100 to 350 kcal, and content of fat in it makes less than 40%.

The glycemic index of mayonnaise of average caloric content is equal to 60. It contains 5,2% of carbohydrates, 40% of fats and 0,5% of proteins.

Harm of mayonnaise

It is difficult to call the mayonnaise made in the industrial way and which is on sale in shops a useful product for health of the person since it in large numbers contains the preservatives and acids necessary for increase in a period of validity of a product. Harm of the mayonnaise made by the industry is caused also by the fact that instead of natural eggs producers use soy or egg lecithin and emulsifiers. These substances impact to mayonnaise classical relish, but are not safe for health. At store mayonnaise there are also glyutamata and other amplifiers of taste who cause food accustoming.

Advantage of mayonnaise

Useful properties of mayonnaise are defined by properties of the products which are its part:

• Eggs are rich with digestible protein – albumine, and their yolk is a valuable source of sincaline, an irreplaceable component of a complex of vitamins of group B. It is considered that eggs are rich also with cholesterol, but to receive the minimum daily dose of this substance it is necessary to eat about 80 eggs!
• Vegetable oil – contains polyunsaturated fatty acids and useful cholesterol. Thanks to the high energy value is a source of digestible energy. F and E vitamins are a part of vegetable oil. In addition vegetable oil helps assimilation from vitamin A digestive tract.
• Vinegar – destroys disease-producing bacteria which could get to mayonnaise in the course of its preparation. But for increase in advantage of mayonnaise in it it is recommended instead of usual, to add the apple cider vinegar having curative properties.

The advantage of the mayonnaise made in the house way does not raise doubts. But it is necessary to train him only from high-quality and fresh products. It is necessary to remember also that mayonnaise is perishable good. Never eat it if it was stored not in the refrigerator since it can become the reason of rather serious food poisoning.

But fans of mayonnaise should not forget that mayonnaise, even prepared in house conditions is only sauce and it should be used only as seasoning, but not as a main course. Its fat content is almost twice more than at sour cream, and at the considerable use of mayonnaise it is possible to gather easily extra kilos that leads to development of obesity, idiopathic hypertensia, diseases of cardiovascular system. In everything it is necessary to know when to stop and respect the rules of healthy food!