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The endless battle between fats: butter VS margarine

Butter or margarine? Margarine or butter? For sure, in regards to taste, these 2 products are very different! But what about nutritional value? Let's take a closer look on the subject.

Different types of fats

First step in making butter is separating cream from whole milk. The cream is then pasteurized and churned to make it thicker. The buttermilk (liquid) is then removed and the butter is shaped into a block. It contains mostly saturated fats, which are now to cause cardiovascular health issues.

Economical alternative

Back in the day, margarine was an economical alternative to butter. Nowadays, many kinds are available at the supermarket. Most margarine recipes are made from oil and water, but they differ in the type of oil being used. It may also contain vitamins, added flavors or dyes.

Making your choice

Some margarines have a hard texture with hydrogenated fats, or softer with non-hydrogenated fats. Consumers should stay away from hydrogenated versions that contain tran fats, which are very damaging to health. The best choice would be the non-hydrogenated kinds, with are made with oils such as olive, canola, corn, sunflower or soy.

The nutrition experts at Kilo Solution