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Mascarpone is an Italian curd cheese that has been widely used in the kitchen. Mascarpone is characterized by a creamy, sweet taste, which is why it is the base of cakes and desserts, although it will also work well as an addition to dry dishes. Check what other uses of mascarpone cheese are in the kitchen and how many calories it has.

Macarponeis a type of soft cheese with a high fat content, a delicate creamy, slightly buttery flavor and a creamy texture. Mascarpone is obtained from cream obtained in the process of centrifuging fresh cow's milk. The cream obtained in this way is placed in stainless steel tanks and heated to a temperature of 85-90 degrees C, with constant stirring.

Then, coagulating substances (citric acid or lemon juice) are added to the cream, whose task is to acidify the environment and lead to the formation of small clots, which, as the process progresses, form a thick coagulum.

The last stage of production is draining the whey from the coagulum by means of filtration or mechanical separation and the production of cheese. No rennet or starter culture is used to make the cheese.

Mascarpone - he alth properties

Mascarpone is a high-calorie product, rich in fats (contains 60 to 80% fat), mainly in saturated fatty acids, which when consumed in large amounts contribute to an increased risk of obesity, heart disease and type 2 diabetes. mascarpone is high in cholesterol.

Mascarpone is a source of calcium, but the content of this mineral is lower than in hard cheeses.

Calcium is involved in bone development, it is necessary to maintain the durability and proper structure of bones and teeth. In addition, it participates in the processes of muscle contractility, conduction of nerve stimuli, regulates blood clotting and ensures the proper functioning of the heart muscle.

Mascarpone cheese is also a source of vitamin A, responsible for proper vision and proper skin condition.

Mascarpone, due to the high content of saturated fatty acids, is not a product that we should eat every day. Let's choose it from time to time and in small numbers.

Worth knowing

Mascarpone - calories, nutritional values ​​

W 100g:

Caloric value - 436 kcal
Protein - 4.6 g
Fat - 44.5 g
- saturated fatty acids - 29.5 g
- acids monounsaturated fats - 11.7 g
- polyunsaturated fats - 1.9 g
Cholesterol - 123.0 g
Carbohydrates - 3.88 g

Minerals(% of RDA for an adult)

Calcium - 161.0 mg (16%)
Sodium - 70.0 mg (5%)
Phosphorus - 116.0 mg (17%)
Potassium - 137.0 mg (4%)
Magnesium - 11.0 mg (3%)
Iron - 0.0 mg (0%)
Zinc - 0.7 mg (6%)
Copper - 0.0 mg (0%)

Vitamins

Niacin - 0.1 mg (1%)
Vitamin B1 - 0.04 mg (3%)
Vitamin B2 - 0.22 mg (17%) Vitamin B6 - 0.04 mg (3%)
Vitamin B12 - 0.6 µg (25%)
Folate - 11.0 µg (3%)
Vitamin E - 1.1 mg (11%)
Vitamin D - 0.3 µg (2%)
Vitamin A - 376.0 µg (42%)

Source: MATVARETABELLEN,% of the recommended daily intake based on the IŻŻ Nutrition Standards, 2022

Mascarpone - use in the kitchen

Mascarpone, due to its organoleptic properties, is widely used in the kitchen. It is most often used as an addition to cakes and desserts.

It is the main ingredient of the famous Italian dessert, tiramisu. It is also perfect as an addition to tarts, cheesecakes and as a stuffing for pancakes. Mascarpone can also be added to whipped cream, which will improve its durability, as well as prepare ice cream based on it. Mascarpone can be served with fresh fruit and granola.

In addition, mascarpone cheese can be used in dry dishes, e.g. added to pasta sauce or baked dishes, thicken soups or risotto, enrich dips. Mascarpone can also be used as a sandwich spread instead of butter or margarine.

It's good to know that mascarpone goes bad quickly, so eat it immediately after opening.

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Source: x-news.pl/Dzień Dobry TVN

About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, wheredeals with nutritional consulting for clients, creating recipes, preparing the menu and supervising the quality of meals.

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