Sunday, November 20, 2011

BLOG 3: Argan Oil

After researching on the last blog, I found another thing interesting and kind of touches on the same topic.  Argan oil is comes from kernels in argan trees most common in Morocco. How it is made is probably less repulsive than the Kopi Luwak. The process begins with goats consuming argan kernels. The goat swallows, digests, and releases this nut, making it easier to crack open. The Moroccans then collect the undigested kernels to be roasted and extracted to produce oil. Edible argan oil, on the other hand, is used as dip for bread or salad dressing. One of the popular dips in Morocco is called Amlou. It is made up of almonds paste, mixed with honey, and argan oil. For culinary purposes, argan oil is only used as a seasoning and never used for cooking. It is said to complement vegetarian dishes, couscous, and fish. Restaurants in Morocco have used argan oil in their menus as a healthy option.

Amlou dip

Argan oil can also do a lot for you in terms of health. It has been said that it has twice as more vitamin E than olive oil. Prevention of cardiovascular disease, cancer, bowel disorders, inflammatory disease is just a few of the many benefits of argan oil. In some cases, it is also used for the skin, for 80% of its essential acids. It is used to smooth scars, prevent stretch marks, and even works well as a hair conditioner.

Also, if you were curious...

Argan Oil Nutritional Composition (per tablespoon):

Calories: 70 
Fat Calories: 70 
Total fat
: 8g (12%) 
Saturated fat:
 1.4g (7%)
Trans fat: 0g 
Polyunsaturated fat: 
Monounsaturated fat: 3.4g 
 0 mg. (0%) 
 0 mg 
Total Carb:
Protein: 0g 
Vitamin E: 3.4mg (23%)

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