Palm oil is a staple in many Nigerian kitchens, and its versatility in local dishes is unmatched. From Egusi Soup to Nkwobi, Ofada Sauce, and Efo Riro, palm oil is responsible for the rich flavour and vibrant colour of many favourite meals.
What’s fascinating is that over 5 billion litres of palm oil is consumed in Nigeria every year! Given its long history in Nigerian cuisine and widespread use, this is not surprising.
Palm oil is packed with nutrients like vitamin E and beta-carotene, which give it its deep red-orange hue.
Other health benefits of using palm oil is its naturally high antioxidants like tocopherols (vitamin E), which have been shown to aid in the prevention of illnesses like cancer. High quantities of Vitamin E are known to have remarkable anti-ageing properties, preventing wrinkles and fine lines.
Another big palm oil health benefit is that it has also been linked to a decreased risk of developing heart disease. The ability of this oil to lower bad cholesterol levels (LDL) and increase good cholesterol levels (HDL), appears to be only one of the many heart-healthy benefits of palm oil.
While moderation is key, palm oil continues to play an essential role in preserving the authentic taste of many traditional dishes.
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