The
butter and margarine are two types of
fats that are commonly present in the fridges of our homes. There are many times when you make the purchase and to choose between one or the other, we struggle to decide because we do not have very clear the differences between them. That's why, in this post we will try to solve your doubts by focusing on their variations in nutritional.
- Calories: every 100 grams of product, margarine contains 900 calories and butter, 750.
- Fat: as Much margarine as butter are emulsions of water in fat, but the butter fat is used of the animal's milk, and margarine uses vegetable fats, which contain less saturated fatty acids and cholesterol, but in contrast, the conversion of these fats causes trans-fatty acids. In terms of saturated fats, butter contains more than margarine, so it is not recommended to consume it with much frequency.
- Production process: The milk used to make butter goes through processes of pasteurization, centrifugation and sedimentation on cold until you get the end result, and on the other hand, in the case of margarine, their vegetable oils go through a process of hydrogenation to become solid, forming, as we noted above, trans-fatty acids.
- Flavor and color: While the color and flavor of the butter is natural, in the case of the margarine added preservatives, coloring and flavoring agents.
- Vitamins: butter is rich in vitamins A, D and E, whereas margarine only has if you add expressly in their process of development.
These are the
main differences between butter and margarine. Since both are fat, even though they are delicious, we recommend eating them sporadically and in small quantities.