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Mascarpone

In season all year

Food Description:

Mascapone is an Italian cream cheese. It's extremely high in fat, about 60% being saturated so the message with this food is to go easy and enjoy at special occasions in moderation.(there are 100 calories in a tablespoon).
Traditionally mascarpone is made by heating heavy cream and lemon juice ( in the ratio of 3 tbs lemon juice to every 500 ml heavy cream). Once cooled the liquid is poured through cheesecloth and set in a shallow pan to chill for 1 - 2 days. It's one of the main ingredients used to make tiramisu and is often used in risotto in place of butter and Parmesan.
Mascarpone is usually purchased in prepacked tubs. Store it covered in the container in the fridge. Once opened it should be consumed within 3 - 4 days. it can be frozen for up to 3 months.

General Information:

Category: Cheese
To Buy: Buy pre packed in tubs or from the deli.
To Store: Store unopened in the fridge for up to 2 months. (check the use by date) if it's is discolored or smells throw it out. Once opened eat within 3 - 4 days
Tips and Tricks: Delicious with cherries

Nutrition (1 Cup):

Weight (grams): 250
Carbohydrates, g: 4
Protein (g): 3
Saturated Fat, g : 92
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 5316
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Fat (g): 140
Monosaturated Fat , g: 37
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



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