As I’ve shown in an earlier post, I was recently given a set of Minola products to try. We’ve been using canola oil prior to this but I’m always open to other alternatives especially if it means it will be beneficial for my family.
We got cooking oil and margarine. Minola Margarine is actually something new to me as it’s the first time I’ve seen the product.
Like other cooking oils, Minola Premium Coconut Oil is available in one-liter bottles. One such bottle costs about P107 in the supermarket. It’s cheaper compared to canola oil which costs anywhere from P125 to P135 per liter.
The last few times we used this we poured it directly to black teflon pans we use for cooking so I didn’t really get a close look at the oil itself. I put some in a small white ramekin this time. It’s clear and slightly golden. It’s lighter in color compared to the more yellow canola oil. The consistency is light and there is no scent. So far it has been good for frying — we’ve cooked lumpiang shanghai, fried chicken, and even simple things like pancakes.
What I like about Minola Premium Coconut Oil:
- It’s coconut oil, so it’s rich in lauric acid. Lauric acid is the same substance found in human milk and it has anti-microbial properties so it can help boost immunity.
- Its light consistency doesn’t make the food we cook overly greasy.
- It’s cheaper compared to canola oil (around P107 per liter vs. P130 per liter).
- It’s completely scent-free.
- Coconut oil is generally considered non-GMO (Genetically Modified Organism) unlike other oils like canola or soy so it’s more natural in terms of origin.
Downside? Adding any kind of oil when cooking food adds fat and calories but then it’s unrealistic for us to go without any form of frying at home. The key is to choose the oil you will use wisely and then use in moderation.
It’s very soft and spreadable. I had a little taste and well, it tastes like margarine… lol. I think the packaging looks great though.
Minola products are available at all leading supermarkets nationwide.
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