Why vegemite is good

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Please check your inbox and spam folder. Related Topic. One of Australia's most popular foods… vegemite! Does it contain anything nutritious? Find a professional to answer your question. Find a professional to answer your question Search Now. Samantha Ling Dietitian, Nutritionist. Reply to this post You must be a Health Professional to reply to this post.

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Ask a health question Related Fact Sheets. Food sources of iron. Low salt diet. Diet for Advanced Liver Disease. High Fibre foods and diet. The best way to describe good ol' Vegemite is salty and malty, which is what makes it so unique and tasty. Think about it: what makes avo toast delicious? A bit of salt. What brings out the flavour in chocolate? A pinch of salt.

What makes you feel better when you're struck down with a stomach bug? Something salty. Vegemite is a staple in most Australian households, a savoury superstar, if you will -- yet few of us actually know what the heck this stuff is.

Vegemite has a history spanning over 90 years. Back in , cheese maker Fred Walker joined forces with a young chemist to produce a yeast-based savoury spread. Originally called 'Pure Vegetable Extract', after a nation-wide naming competition, Walker's daughter selected the winning name -- Vegemite. Fast forward to today and Vegemite is 94 years old, and it's become one of the country's most 'Australian' foods. Over 22 million jars are sold and 6, tonnes are produced each year -- think of how much toast that would make!

Now the Heart Foundation says that "to reduce blood pressure and lower the risk of heart disease, we recommend adults eat less than 6g of salt mg of sodium a day". Consider this: bread can contain mg to mg of salt per slice. So in a cheese and Vegemite sandwich, you might have mg of sodium in the two slices of bread, mg in the butter, mg in the cheese slice but just mg of salt in the Vegemite. That's a massive mg of sodium in one snack. If, however, you had a little Vegemite on some raw vegetables you'd be getting the B vitamins without the massive dose of sodium from the other processed food.

Think about it. Pan sauces are easy to make. They are based on the brown glaze on the bottom of the pan that is usually scrubbed off in the sink. Remove your chook, steak or chop from the pan and set it aside to rest. Pour away the excess fat. Over medium heat, deglaze the pan with wine or stock, add aromatic herbs, reduce and season. Whisk in a knob of cold butter.