Because marzipan is often consumed frequently over a relatively short period of time, it is relevant to examine how the body responds to the food as a whole, rather than focusing solely on its taste.
Nutritional balance
According to the danish nutrition adviser Jerk W. Langer, marzipan contains a significant amount of fat derived from almonds.
This fat is primarily monounsaturated, which is generally associated with a more favorable effect on cholesterol levels.
For the body, this means that the fat enters the circulatory system without placing the same strain on it as saturated fat.
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Marzipan also contains the mineral magnesium, which plays a role in regulating blood pressure.
Satiety and gut function
In addition to fat, marzipan provides dietary fiber and protein.
According to Jerk W. Langer, these nutrients contribute to a feeling of satiety, which can be relevant during periods when meals are often heavy and energy-dense.
Dietary fiber can support intestinal movement, which is particularly relevant during times when people experience digestive discomfort.
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The hidden challenge
According to Jerk W. Langer, around a quarter of marzipan consists of sugar, which is rapidly absorbed by the body.
This can cause blood sugar levels to rise, after which the body must respond in order to restore balance.
According to Jerk W. Langer, physical activity can be a factor that helps the body manage this strain more effectively.
Sources: Ude og hjemme.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.