Information About Vegemite
Vegemite is a spread made from leftover brewer's yeast and other vegetable and spice ingredients. What's Cooking America states that it is dark reddish-brown in color and a very rich source of vitamin B. It is the consistency of peanut butter and very salty.
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Background
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Developed in 1922 by Australian chemist Cyril P. Callister, Vegemite got its name as the winning entry in a contest sponsored by Callister's employer, the Fred Walker Cheese Company. Product rights were sold to Kraft Foods, and in 1935, the British Medical Association sanctioned Vegemite as a vitamin-B rich food for patients, states What's Cooking America.
Benefits
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According to Vegemite.com, the product contains no artificial colors or flavors and virtually no fat, contains protein, and is a kosher food. Vegemite contains significant levels of important nutrients, including thiamine, riboflavin, niacin and folate.
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Uses
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In Australia, a popular way to eat Vegemite is as an open-faced sandwich, where a thin coating is spread on bread slices along with butter. You can also use Vegemite as a flavoring additive in soups and stews, in marinades, sauces and meat spreads.
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References
- Photo Credit vitamins image by JJAVA from Fotolia.com
