Seafood Salad
Rice bran oil (RBO) is also called rice bran extract or in the Indonesian language is known as rice bran oil. Bran oil is oil derived from the embryo extract and rice husk (bran). Fatty acid composition of RBO consisted of 47% monounsaturated fatty acids (monounsaturated fatty acids), 33% polyunsaturated fatty acids (polyunsaturated fatty acids) and 20% saturated fatty acids. Rice bran oil has a smoke point (smoke point) is high (254oC) and a mild flavor making it suitable to use for stir-frying or (deep frying). However, it would be healthier if consumed without going through a heating process such as a mixed salad because this oil is rich in vitamin E (tocotrienols), gamma-oryzanol and phytosterols, which can suffer damage to the heating process.

Tocotrienol is one type of vitamin E that has some health benefits of protecting brain cell damage, prevent cancer, and lowering cholesterol. Tocotrienols have antioxidant properties better than the tocopherols (vitamin E is another type). In experiments using diabetic rats showed improvement in blood glucose, blood lipid composition and stress caused by oxidation. This can prevent the progression of changes in blood vessel walls in diabetics.

Gamma-oryzanol is a component of rice bran oil which was once regarded as a single compound, but it turns out this compound is a mixture of ferulic acid and phytosterol esters. Gamma-oryzanol is a compound antioxidant and plays a role in lowering plasma and serum cholesterol, lowering cholesterol absorption, and reduce the occurrence of platelet clumping. In addition gamma-oryzanol has also been used in the treatment of hyperlipidemia, impaired due to menopause, and to increase muscle mass.

Phytosterols are compounds derived from plant sterols can help lower serum cholesterol and inhibiting cholesterol absorption. The results Visser, et al (2000) which was published in the American Journal of Clinical Nutrition, suggests that consumption of 2.1 g of phytosterols per day derived from the RBO can lower bad cholesterol (LDL) as much as 9%. While the results of research Ostlund, et al (2004) that was published in the journal Current Opinion in Lipidology states that consumption of phytosterol at least 2 g per day helpful in lowering the fat effectively, but in the form fitesterol own. Meanwhile, if phytosterol contained in the oil, the phytosterol is able to function properly required at least 150 mg. With this assumption and research results from Lichtenstein, et al (1994) in the journal Thrombosis Arterioscler, which get the data that exist from 1000 to 2000 mg of phytosterols in 100 g RBO with the consumption of 0.5-1 tablespoons of RBO can meet the needs of at least 150 mg of phytosterols.

Well, after seeing the health benefits then there is no harm in us also include RBO as an alternative type of fat is good for health.

Serves 2
Material
130 g skinless shrimp
50 g of fish meatballs (halved)
2 tablespoons rice bran oil
3 tablespoons vinegar
50 g zucchini cut into the box
50 g (7 sheets) salad leaves (chopped)
50 g onions cut into the box
2 cloves garlic, thinly sliced
50 g fungus pikel
100 g cherry tomatoes halved

How to make:

1. Boiled shrimp and fish balls until cooked. Set aside.
2. Mix of shrimp, meatballs, zucchini, salad leaves, onions, garlic, fungus mushrooms and cherry tomatoes pikel in the container.
3. Add the vinegar and rice bran oil. Stir well.
4. Serve.

Nutritional Value Per Portion
Energy: 200
Fat: 12 g
Carbohydrates: 6.3 g
Fiber: 1.5 g
Protein: 17 g

Tips And Advice

1. Can be added pieces of steamed fish meat without bones.
2. In addition to salad leaves may also be varied or combined with other vegetables such as cabbage, broccoli, or parsley.
3. Pikel fungus mushrooms can be substituted for fresh fungus mushroom stew.

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