Butters and oils can be options for cooking your favorite dishes, but a variety of other options can add extra flavor and nutrition. Duck fat, in particular, offers a rich flavor as well as a attractive golden hue that, otherwise, can be difficult to achieve.
A popular addition to fries or baked potatoes, duck fat can also be accustomed to climbing to ante for croquettes, pie crusts and even popcorn. Many people prefer recipes that require a high cooking temperature.
Duck Confit, a popular dish in many cultures, consists of salt-cured duck legs. This beloved dish is best when the meat is marinated and poached in rich duck fat.
Although the duck fat is available in many grocery stores and special food stores, many people prefer to make it on their own when preparing duck meat. Most duck fats purchased at the store is sold free of preservatives, although some products can contain additional flavors.
When cooking duck meat, duck fat culinary utility can not be denied. However, there is a significant disagreement in relation to its benefits and health risks. Its high saturated fat content can be a cause for concern, but also offers benefits above and beyond butter and some types of oil.
Additional search on the potential health benefits and duck fat risks is required. For now, can be appreciated in moderation as an option for cooking delicacies.10x3 For Fat Loss - Duck Fat: Is It Good for You?
A portion of a duck fat tablespoons contains:
- Calories: 113
- Protein: 0 Grass
- FAT: 13 grams
- Carbohydrates: 0 grams
- Fiber: 0 grams
- Sugar: 0 grams
Duck fat is a rich source of linoleic acid. This polyunsaturated fat is also found in canola oil, nuts and a variety of other foods.
While researchers disagree at the ideal level of linoleic acid on a healthy diet, many believe that it can be beneficial for the health of the heart.
Duck fat also includes high levels of oleic acid, which is also found in olive oil. Preliminary research suggests that oleic acid may have a beneficial impact on immune inflammation and response.
Most rich in monounsaturated and polyunsaturated fat than butter and many other products of animal origin, duck fat can deliver the following health benefits.
. Reduced cholesterol
Duck fat monounsaturated fat can help maintain desirable levels of "good" HDL cholesterol. In addition, it can play a role in reducing "bad" LDL cholesterol levels.
. Glucose levels in lower blood
A growing body of research suggests that high polyunsaturated fat foods such as duck fat can help reduce blood glucose levels. This is even more likely if you replace your calories of carbohydrates with calories of polyunsaturated fats.
. Increased energy levels
Duck meat contains high levels of essential amino acids, an organic compound that helps the function of your body. Your body uses amino acids to produce energy.
Duck fat can be a great source of linoleic acid, but it is also high in calories and saturated fats. If you consume too much, you can contribute to a variety of health concerns, including:
. Total cholesterol increase
Although duck fat may not be as high in saturated fats as some animal products, contains more than options as olive oil. A high-fat saturated diet can lead to significant increases in total cholesterol, which can increase your risk of heart disease and stroke. For this reason, duck fat can be appreciated in moderation, but should not fully replace olive oil or other healthy fat sources.
. Weight gain
It is important to consider the high duck fat calories when you are deciding to cook with it. A single portion of duck fat consists of only a spoons, which contains 113 calories.
Many recipes that use the duck fat call for much more than that and as a result, can be surprisingly high in calories.If you are trying to lose weight for health reasons, exchange high calorie foods for low calorie options is a great approach. Limit recipes that include duck fat in the ingredients can help.
. Reduced quality
A recent study discovered that duck fat is more prone to lipid oxidation during storage compared to other oils and fats. Lipid oxidation makes food deteriorate when they are not being used.
