Matcha in food: Healthy innovation or marketing gimmick?
KUALA LUMPUR: Matcha, a powdered Japanese green tea that once dominated the beverage scene, particularly at trendy cafes, before making its way to roadside stalls, is now gaining wider popularity in the culinary industry.
KUALA LUMPUR: Matcha, a Japanese green tea powder once a staple at trendy cafes, is now being experimented with in various savoury dishes such as nasi lemak, burgers, and fried catfish. While some consumers find these matcha-infused creations healthy and trendy, others question if this is merely a marketing ploy or genuine culinary innovation.
Dr Adnin Afifi Nawi, a senior lecturer at Universiti Tun Hussein Onn Malaysia, believes the current craze is more about creativity in food rather than a direct health benefit. He emphasizes that although matcha possesses antioxidant properties, the overall nutritional value of a dish heavily depends on other factors such as calorie and sodium content, portion size, and preparation methods.
Professor Dr Norsham Juliana Nordin, a chronophysiology and chrononutrition expert at Universiti Sains Islam Malaysia, affirms that matcha is a rich source of polyphenols, particularly catechins like EGCG, and amino acids like L-theanine and caffeine. However, she warns that merely adding matcha to a dish like nasi lemak or fried catfish does not automatically make it a health food.
The overall nutritional impact still depends on the dish's composition and preparation. Despite its vibrant green colour and unique taste, matcha does not neutralize the high-calorie and high-sodium components in food.
Written by urgent.news from New Straits Times's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
