Everyone knows that all nutritionists and medical experts recommend limiting butter. Their recommendations offer choosing vegetable fats – margarine – instead of animal fats – butter. Many people have followed these recommendations and changed the type of fats they spreat on their brewad every morning – people who use margarine have doubled. This shows that people have began to apply the principles of rational nutrition.
However, is margarine really better than butter?
Butter
Butter is the oldest product which is made from milk. Similarly to earlier times, the way of making butter has stayed the same: it is made from cream which is mixed as long as fats turn into grains. While the butter is low in protein, because of the high content of fat, it provides much energy and it is very nutritious. What makes the butter “bad” for you and your heart is its high level of saturated fat—which can boost cholesterol levels in your blood. Its energy value is 2800-3000kJ/100g or 660-750 kcal/100g.
Margarine
The first time margarine was produced was in 1869 in France. It can be called solid edible fats, that are similar to butter by their taste and other properties similar to butter. Margarine is made from hydroxyl oil (sunflower, soybean or other) and faloured with animal fats, salt, sugar, sometimes even butter (to make margarine creamy ) and vitamins (β-carotene, A, C, E). Margarine energy value 3200kJ/100g what is equivalent to 766 kcal/100g. However, there are many types of margarine that have less fat and calories as well. Margarine containing oil is enriched with unsaturated fatty acids. Oil and animal fats‘ ratio is different in different types of margarine
When choosing which one to use, you should take into account your age, weight, body mass and other risk factors – blood cholesterol levels and so on. In addition, both, butter and margarine should be used moderation, because they are both relatively high-fat foods. However, to abandon this product completely is not worth it, because fat is necessary for our body.