What is the difference between butter and margarine?
As we can see both butter and margarine are often used to complement the bread as well as some other foods are even used for food or pastries.
Butter is made from milk fat is derived from milk with no added preservatives and dyes unless additional exposure for the industry (home made in a totally natural).
Margarine is made from vegetable oils or animal fat with polyunsaturated added flavor, preservatives, color, and sometimes vitamins A, D, E.
If we compare the nutrient composition of both foods, we notice that provide calories in almost equal amounts, contain similar amounts of total fat but the type of fat is different. Butter has more saturated fat and cholesterol, margarine has more unsaturated fat and no cholesterol. But when the margarine and even seems to have better nutrients, the effect of the margarine fat in the body is not desirable.
The polyunsaturated margarine oils undergo a process transforming industrial hydrogenation in saturated fats and trans fats. The latter act in the body as saturated fats raise bad cholesterol (LDL) and lowering good cholesterol (HDL).
Also, eating too much cholesterol-rich foods like butter, can contribute to blocked arteries.
We can see that 100 grams of butter, add 717 calories and 219 grams of cholesterol, one serving (20 grams or 1 teaspoon) provides 143 calories and 43.8 milligrams of cholesterol (1 egg provides 89 calories and 255 milligrams of cholesterol).
As we can see both butter and margarine are often used to complement the bread as well as some other foods are even used for food or pastries.
Butter is made from milk fat is derived from milk with no added preservatives and dyes unless additional exposure for the industry (home made in a totally natural).
Margarine is made from vegetable oils or animal fat with polyunsaturated added flavor, preservatives, color, and sometimes vitamins A, D, E.
If we compare the nutrient composition of both foods, we notice that provide calories in almost equal amounts, contain similar amounts of total fat but the type of fat is different. Butter has more saturated fat and cholesterol, margarine has more unsaturated fat and no cholesterol. But when the margarine and even seems to have better nutrients, the effect of the margarine fat in the body is not desirable.
The polyunsaturated margarine oils undergo a process transforming industrial hydrogenation in saturated fats and trans fats. The latter act in the body as saturated fats raise bad cholesterol (LDL) and lowering good cholesterol (HDL).
Also, eating too much cholesterol-rich foods like butter, can contribute to blocked arteries.
We can see that 100 grams of butter, add 717 calories and 219 grams of cholesterol, one serving (20 grams or 1 teaspoon) provides 143 calories and 43.8 milligrams of cholesterol (1 egg provides 89 calories and 255 milligrams of cholesterol).
