Where does Argan oil come from?
Always used by Moroccan women, argan oil is obtained from the fruit of the argan tree, a small tree found only in southwestern Morocco and western Algeria. It produces small yellow-brown fruits when ripe, containing a very hard nut, itself containing two to three almonds. They are the ones who, once roasted and pressed, give argan oil. This roasting phase gives the argan oil a slightly toasted fragrance, between toasted sesame oil and hazelnut oil.
What are its nutritional advantages?
“We know that it provides a good amount of vitamin E, an antioxidant,” explains Béatrice Bénavent-Marco, dietician-nutritionist. It is also well supplied with omega 9, beneficial to the cardiovascular system, and omega 6, essential fatty acids. However, we generally consume too much omega 6 compared to Omega 3. As argan oil contains little omega 3, to maintain a good ratio between these two fatty acids, it is therefore better to use it mixed with rapeseed or camelina oils, to obtain a good balance of fatty acids. … and a delicious taste as a bonus! “. However, there are currently few studies on its effects on health. But according to a study from the University of Casablanca (Morocco), argan oil would improve triglyceride and cholesterol levels in dyslipidemic patients (who have too much fat in the blood) or diabetics.
What is the difference with argan oil for cosmetic use?
The only difference lies in the operation of roasting the almonds contained in the nut for edible oil. Oil intended for cosmetic use is not toasted, hence its more neutral smell and lighter color.
Can we heat it?
Composed mainly of monounsaturated fatty acids, it can theoretically be used for cooking sweet. But given its (high!) Price and its delicate flavor, it’s in your best interest to use it raw. Traditionally, in Morocco, it is eaten on bread, and it is seasoned in salads, soups, grilled vegetables, fish, tagines, couscous semolina … Mixed with honey and almonds, it is made. amlou, a spread that is served for breakfast on pancakes or bread.
Thanks to our expert, Béatrice Bénavent-Marco, dietician-nutritionist, www.maconsultationdietetique.fr.
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