What is healthier: mayonnaise or sour cream? Mayonnaise or sour cream: which is healthier for salad dressing? What tastes better, mayonnaise or sour cream?
Everyone already knows that these are completely different products and it is incorrect to compare them. However, sour cream and mayonnaise have much in common in their application: both are added to soups and salads. Both products can be eaten on their own. So what is the best food to eat?
Sour cream– fermented milk product. The starting material for making sour cream is cream. Previously, the top layer was removed from sour milk, and sour cream was obtained. Or a little sour milk was added to the cream and kept. Real sour cream should contain only cream and sourdough. In pseudo-sour cream there may not be any of them at all, and if there are, then in addition to them, the composition also includes vegetable oils, stabilizers, emulsifiers and other chemicals. Today, cream is produced by separating milk, bringing it to the desired fat content, pasteurizing, etc. and so on.
Mayonnaise- this is the sauce. It is impossible without good refined vegetable oil, egg yolk and vinegar. It is very good if it contains mustard powder. Today it is increasingly being replaced by synthetic emulsifiers. All other components are optional. Commonly found among them are egg whites, milk powder, sugar, spices and numerous food additives - dyes, flavors, flavor enhancers, preservatives, stabilizers. Manufacturers add all this to taste - and for economic reasons: modified starch, which maintains the consistency of mayonnaise, is cheaper than egg yolk.
In recent years, olive oil mayonnaise has become popular. It is considered extremely beneficial, and scientists suggest that olive oil can protect against many malignant tumors. Including breast, stomach, and colon cancer. Numerous studies are being carried out in this direction. But the role of this beneficial oil in mayonnaise should not be overestimated for two reasons. Firstly, it is used in mayonnaises in tiny doses. Secondly, this oil is always refined. And therefore, it is not as useful as Not refined. In a word, olive oil in mayonnaise is not so much a useful additive as a marketing one. A similar role is played by quail eggs, which are increasingly being added to mayonnaise.
There is a way to check the quality of mayonnaise: Place a teaspoon of mayonnaise in a frying pan and heat. If the mayonnaise is of high quality, then the emulsion will disintegrate when heated and almost pure vegetable oil will remain in the pan, in which you can fry. From the surrogate in the same frying pan, a sizzling and gurgling milky-white mass is formed, reminiscent of semolina porridge.
So mayonnaise or sour cream? I am sure many will prefer mayonnaise. There is logic in this: after all, mayonnaise is based on vegetable oil, which contains many healthy unsaturated fatty acids. But everything is much more complicated: doctors have created a good reputation for these vegetable fats, but not all of them are equally useful. During the purification process, refined oils lose beneficial phospholipids, vitamin E and carotenoids, precisely those substances that lower the content of bad cholesterol in the blood and it is the refined type of oil that is used in the preparation of mayonnaise. Naturally, unrefined oils are healthier.
If the problem of excess weight is a priority for you, then it is better to season your salads with a small amount of sour cream. Don’t believe the label “light mayonnaise”: even this mayonnaise is fattier and contains more calories than full-fat sour cream. And ordinary mayonnaise contains 3-4 times more fat than sour cream, and even more calories. What can we say about 100% vegetable oils - they are healthier than animal fats, but vegetable fats affect the deposition of subcutaneous fat in the same way as animal fats.
Another thing is that vegetable fats, unlike dairy fats contained in sour cream, are healthier for blood vessels and the heart. But sour cream contains an antidote that weakens the harmful effects of animal fats - lecithin. The benefits of sour cream include proteins, beneficial living bacteria and calcium. There is nothing from this set in vegetable oils.
Some restrictions on the intake of mayonnaise are imposed by additives such as glucose, sugar, salt, vinegar, spices and mustard. There are people for whom they are contraindicated. It is better to avoid spicy and sour foods for people with ulcers and people prone to heartburn. Sweets for diabetics, heart patients and overweight people. Don’t forget to consult with specialists, they say it helps. www . feyrr . com / fitness
Recently, nutritionists have declared a “crusade” against fats, adding them to the “black list” of foods incompatible with a healthy diet. And we easily “swallow the bait”, unaware of the benefits of fats, which nutritionists are silent about. Although it is known that fats contain substances that are vital for our health and mood. There are many myths associated with fats and foods containing them.
It is known that animal fats, due to their high hardness, are slowly absorbed by the human body and are one of the sources for the accumulation of subcutaneous fat, the cause of cellulite. Vegetable fats, unlike animal fats, are perfectly absorbed by the body. In addition, vegetable fats contain polyunsaturated fatty acids - linoleic and linolenic - or, scientifically, omega-6 and omega-3 acids, from which the body synthesizes substances important for the functioning of our immune system and, most importantly, , metabolism. Conclusion: sour cream and mayonnaise are completely different products, like, for example, sausage and carrots, which no one would even think of comparing in terms of usefulness. Why until now most nutritionists, when recommending this or that diet, categorically exclude fats from the diet, remains a mystery. Recently, nutritionists have declared a “crusade” against fats, adding them to the “black list” of foods incompatible with a healthy diet. And we easily “swallow the bait”, unaware of the benefits of fats, which nutritionists are silent about. Although it is known that fats contain substances that are vital for our health and mood. There are many myths associated with fats and foods containing them.
Myth 1. “Sour cream is healthier than mayonnaise because it has less fat.” We, modern women, are accustomed to the fact that “fat” is when a product contains a lot of fat in quantitative terms. That is why Provencal mayonnaise (67%) is considered “fattier” than sour cream (10-35%). However, such a comparison is fundamentally incorrect. Why? Firstly, because sour cream contains animal fats, and mayonnaise contains vegetable fats.
It is known that animal fats, due to their high hardness, are slowly absorbed by the human body and are one of the sources for the accumulation of subcutaneous fat, the cause of cellulite. Vegetable fats, unlike animal fats, are perfectly absorbed by the body. In addition, vegetable fats contain polyunsaturated fatty acids - linoleic and linolenic - or, scientifically, omega-6 and omega-3 acids, from which the body synthesizes substances important for the functioning of our immune system and, most importantly, , metabolism. Conclusion: sour cream and mayonnaise are completely different products, like, for example, sausage and carrots, which no one would even think of comparing in terms of usefulness. Why most nutritionists still categorically exclude fats from the diet when recommending this or that diet remains a mystery.
Myth 2. “Mayonnaise is full of cholesterol because it’s fatty.” Let's say right away that this opinion is wrong, because cholesterol is found exclusively in products of animal origin, while the basis of mayonnaise is vegetable oil.
Cholesterol is part of tissues and cells, regulates their permeability to nutrients, retains moisture, participates in the formation of vitamin D, sex hormones, and so on. The level and properties of cholesterol in the blood depend on metabolism and the specific, unique organism. Eating a diet high in saturated animal fat is just one of the factors that increases cholesterol levels. In this case, cholesterol tends to “settle” on the walls of blood vessels, contributing to the development of atherosclerosis. Replacing some animal fats with vegetable fats rich in polyunsaturated fatty acids can, on the contrary, reduce the level of newly “settled” cholesterol.
As recent studies show, the cholesterol content in 100g of sour cream with 30% fat content is approximately 130 mg*. Mayonnaise with 67% fat content, which is based on vegetable oil, for example “SKIT” Provencal, practically does not contain cholesterol (its share in 100 g of product is close to 0) and, due to the content of polyunsaturated fatty acids, is beneficial for the human body.
Myth 3. “Sour cream is more natural than mayonnaise.” Another criterion in favor of sour cream among us, gullible women, is its naturalness compared to mayonnaise. However, there are pitfalls here too: it turns out that natural sour cream is difficult to find nowadays.
Having looked through GOST, you can find the definition of sour cream, which is called in the document “a fermented milk product produced from fermented cream with pure cultures of lactic acid streptococci.” This means that anything that contains non-dairy components, such as starch, polysaccharides, coconut oil, etc. cannot be a fermented milk product. It is worth noting that the wording “sour cream product”, “sour cream paste” is almost never found on packaging, but the names often contain derivatives of the word sour cream, for example, “sour cream”. Unfortunately, only the “root” and “smell” remain from sour cream in such a product. Experts believe that sour cream with a long shelf life cannot do without stabilizers, but manufacturers often do not report any additives either.
We advise you to pay attention to natural mayonnaises, such as the well-known “SKIT” mayonnaise, which is based on selected sunflower and olive oil. By eating them, you don't have to worry about cholesterol.
As for taste preferences, the last word, dear readers, as always, remains with you. We hope that our recommendations will help you make a choice and create a variety of dishes not only with sour cream, but also with mayonnaise. After all, proper consumption of this product, containing healthy vegetable fats and enriched with milk protein, will make your diet nutritious and harmonious.
Pay attention to the composition of the product indicated on the packaging!
Everyone knows that mayonnaise is not the healthiest product. At the same time, mayonnaise remains one of the most popular dressings for salads and sauces. On the eve of Mayonnaise's birthday, which is celebrated on May 28, we decided to compile a list of mayonnaise substitute products.
Of course, almost every housewife uses mayonnaise as a salad dressing, sauce for a variety of dishes, a marinade for meat, and much more. It's hard to imagine a New Year's table without Olivier salad with mayonnaise. And, at the same time, there are many products that can replace mayonnaise. We will talk about them in this article.
1. Sour cream - a universal sauce and salad dressing
2. Sauces and dressings with sour cream
If, for some reason, you don’t like sour cream on its own, try making sauces with sour cream. For example, for salads like Olivier or Shuba, mustard and sour cream sauce is perfect. Sour cream with grated horseradish is suitable for meat dishes and dumplings. Sour cream with chopped tomatoes and herbs will be an excellent sauce for meat dishes, similar to sour cream with Caucasian adjika.
3. Turkish yogurt is a new product for those who adhere to a healthy lifestyle
Specialists from the Yagotinsky Creamery have developed a new type of yogurt - “Turkish”, which is distinguished by its natural composition and low fat content (10%). Compared to cream and sour cream, Turkish yogurt is a lighter product. It has a delicate, refined, balanced taste, and is perfect as a salad dressing instead of mayonnaise. In addition, Turkish yogurt can be used as an ingredient for preparing fish, meat and other sauces.
4. Yogurt-based sauces
Yogurt is great as a sauce for meat dishes. In addition, you can prepare a very tasty garlic sauce based on yogurt: to do this, you need to chop a few cloves of garlic and add a few tablespoons of olive oil to the yogurt, then mix everything well. Another sauce option: yogurt with chopped herbs (dill, cilantro, parsley), black pepper, coriander and other seasonings.
5. Sauce recipe with sour cream or yogurt with olive oil
And here is another recipe for sour cream sauce - in terms of taste it will definitely be no worse than mayonnaise. For this sauce you will need ingredients:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon mustard
- 7 tablespoons of sour cream or yogurt without additives (for example, Turkish)
- A pinch of salt and freshly ground black pepper
Place all ingredients, except sour cream (yogurt), in a plate and mix until smooth. Then add sour cream (yogurt) and mix again (you can use a blender).
6. Greek tzatziki sauce
Tzatziki sauce (or tzatziki) is a traditional Greek dish, a sauce made from plain yogurt, garlic and fresh cucumber. Salt and pepper, sometimes olive oil, lemon juice, dill, parsley and mint are added to the sauce.
7. Kefir as a salad dressing
Many sauces and salad dressings can be prepared using kefir: honey mustard sauce with kefir, kefir sauce with lemon and avocado, chili sauce with kefir and avocado, kefir sauce with poppy seeds, kefir-lemon sauce with kombucha and others. Read about this in the article Sauces and salad dressings - 10 original recipes with kefir. In addition, salads with herbs can be seasoned with regular salted kefir.
8. Cheese sauces
9. Curd sauce with milk
For vegetable and potato dishes, you can prepare curd sauce with milk. To do this, take 100 grams of cottage cheese, 1 glass of milk, 1 tablespoon of mustard, cumin, salt, sugar and freshly ground black pepper. Mix all this well, in a blender.
10. Olive oil and others
What do you dress your salads with?
Sometimes housewives ask themselves: What is better to season Olivier with mayonnaise or sour cream? The motivations for doubt are very different - from the taste of the salad, the usefulness of sour cream and mayonnaise, and ending with the number of calories in Olivier with sour cream compared to Olivier with mayonnaise.
Calorie content of sour cream and mayonnaise
If we compare the calorie content of Olivier with sour cream with the calorie content of Olivier with mayonnaise, then first of all you need to take into account the following - the fattest homemade sour cream has a fat content of 40% to 50% (sour cream with a fat content of 15% - 20% - 25%) is usually sold in stores. , and the fat content in Provencal mayonnaise, which is considered the standard for Olivier salad, is 67%. Based on this, we find that Olivier with sour cream is less fatty and high in calories than Olivier with mayonnaise.
If we consider sour cream and mayonnaise purely from the standpoint of calorie content, the following becomes clear:
- low-calorie mayonnaise and low-calorie 10% sour cream contain approximately 110-130 kcal/100 g;
- the difference in the calorie content of 25% sour cream and 67% Provencal mayonnaise is more obvious - 290 kcal in sour cream and 617 kcal in Provencal mayonnaise.
Benefits and harms
Factory-produced mayonnaise has many flavoring additives and stabilizers, in addition to the two main components - eggs and vegetable oil. When producing sour cream, fewer technological additives are used in the product. But this does not mean that this is the only reason why you should give up mayonnaise and replace it with sour cream - firstly, mayonnaise is not used every day in cooking, and secondly, if desired, you can replace it with something you prepare yourself.
Which Olivier tastes better?
The main question is: which Olivier tastes better with sour cream or mayonnaise? There cannot be a definite answer here, because... Everyone has individual tastes. More often, Olivier is prepared with mayonnaise and most people are more familiar with this taste. If you are preparing Olivier for guests, it is better to prepare it with mayonnaise; we do not recommend taking risks and using sour cream to dress the salad, because... With it, Olivier will turn out with a sour aftertaste, which may not appeal to everyone. Housewives also sometimes mix sour cream and mayonnaise in equal proportions and season Olivier salad with them.
Beloved housewives, in order to pamper and delight their beloved guests, relatives, and just friends with dishes, love to come up with something “new” on the kitchen table, they conjure, and often, especially the object of these kitchen experiments are salads. Housewives love to season salads with a variety of sauces, seasonings or homemade additives, which mainly include spices, garlic or vegetable oils. But traditional salads, which have a clear historical recipe, are mainly seasoned with mayonnaise, but due to their high calorie levels, many progressive and young housewives who follow a healthy lifestyle and proper nutrition replace it with other ingredients. One of them is sour cream. This article will analyze and describe what is better for dressing a salad, and most importantly, what is healthier is mayonnaise or sour cream.
About mayonnaise and what it is
The origin of the popular sauce is often associated with the town of Mahon. Mahon was previously conquered by the French, the British noted this place for themselves, and in 1758 the British began to brutally besiege the city. The French forces had no food left except eggs and olive oil, and the cooks, out of desperation, prepared only omelettes and scrambled eggs, which made the soldiers sick. And then the brilliant cook, mixing egg yolk and olive oil, got a sauce that would change the whole of cooking. This is where its name comes from. The traditional composition of the sauce includes egg yolk, olive oil, salts and other natural food additives (spices).
Nowadays, in the dawn of the production of industrial products, there are reasons to doubt the benefits and naturalness of French sauce. But it is useful if eaten in small quantities. It stimulates and stimulates the appetite well, so after the salad the feast just begins, it relaxes the nerve cells as it dissolves. Also, mayonnaise (high-quality) must contain vegetable oils, and vegetable fats are known to be beneficial for the body. They do not increase cholesterol levels in the blood, do not clog blood vessels with plaques, and are very favorably absorbed in the body.
But mayonnaise has big disadvantages. The shelf life of natural products is short - only a couple of days, so large companies increase the shelf life in a variety of ways, mainly with the help of preservatives and other chemical additives, which should alarm ordinary buyers. The shelf life in this case reaches up to a year.
Mayonnaise should be creamy in appearance, have yellowish tints, and should be thick and fatty. Another big drawback of the sauce is its high calorie content. If a person is on a diet to lose weight or has problems with excess weight, then they should not dress their salads in large quantities, but it is better to give it up altogether.
But this is not yet the answer to the main question. Namely, what is healthier: mayonnaise or sour cream?
About sour cream and what it is
Sour cream is a well-known dairy product that is obtained from sour cream, namely the cream that is formed in the top layer of sour milk. The top settled layer is kept in warm conditions, and this is how this fermented milk product was obtained in the old days. Sour cream is of great importance in cooking and in planning a healthy diet. At the moment, it is made using a separator (a method where cream and milk are separated). The separated cream is pasteurized, namely fermented, and the already fermented cream lasts for a day. It, like any other fermented milk product, activates the digestion process and has an excellent effect on the functioning of the stomach and intestines. Nowadays, housewives use sour cream more often, and consider this choice to be correct, excellent and healthy. But, when seasoned with sour cream, it feels a little sour, it feels like the tongue is not yet getting used to the taste, which can be important for the hostess’s assessment of the dish. But this does not affect the benefits. If a person is on a diet and wants to make a healthy, natural salad, then it is better to season it with sour cream.
It is worth noting that the shelf life of the natural product is no more than a week.
Which is healthier?
Housewives can argue for hours and days about what is healthier. If you compare mayonnaise produced by large companies and sour cream, then you should give preference to the latter. Although the lifespan of sour cream is not so long, it has great advantages in terms of useful aspects. And if you make mayonnaise in the traditional way, at home, then the salad will turn out excellent, classic, the difference in taste will not be felt, and you can boast that you made the mayonnaise with your own hands, which will surprise your guests, family and beloved people.
Make the right choice for yourself, which is healthier than mayonnaise or sour cream, and be healthy.
