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Difference between margarine and butter

  1. Butter is used for baking and frying, margarine to spread on your bread. Yet many people think that butter and margarine are the same. We also know low-fat margarine, semi-skimmed butter and cream butter. But what's the difference between butter and margarine? In addition to the application it has, there is also a difference in the ingredients present and in the way of production. There are many facts and fables about margarine and butter. Both should be used in moderation and common sense.

Margarine and low-fat margarine

  1. Many people confuse margarine and butter. In addition to margarine, we also know low-fat margarine. Margarine is made from vegetable oils and fats and contains 80 percent fat. In addition, it contains water. It is low in dry milk solids. Margarine contains trans fats. These are harmful fats that are created when liquid oils are converted into solid fats. Saturated fats are reduced, making margarine softer and also more spreadable. Various scents, colors and preservatives are also administered. Margarine contains 630 kcal per 100 grams.

Butter and semi-skimmed butter

  1. Butter is not the same as margarine. Margarine is used to spread bread and is often in a tub. Butter is much harder than margarine or margarine. Often it comes in a paper wrapper. Butter contains 80 to 90 percent milk fat, a minimum of 82 percent is required by law. Only 15 to 17 percent consists of water. Butter is churned cream made from milk. More than 2 liters of cow's milk is required for the production of 100 grams of butter. Butter largely contains saturated fatty acids. Only a small part (maximum 5 percent) consists of trans fats. Trans fats occur naturally in the stomach of ruminants. The trans fats end up in the milk through the stomach. Butter contains 739 kcal per 100 grams.

Difference between butter and cream butter

  1. Many people think that butter is healthier than regular butter. Butter is always made from cream (churned milk fat), so every butter is in principle cream butter. But because many people do not know this, manufacturers take advantage of this by putting 'butter' on the packaging and selling it for an expensive price. Nevertheless, there may be a difference in taste in butter per manufacturer. This has to do with the milk, among other things. We also distinguish salted and unsalted (cream) butter. Salted butter contains at least 80 percent milk fat, unsalted butter contains at least 82 percent milk fat.

Which is better, margarine or butter?

  1. Eating margarine increases the risk of cardiovascular disease. Butter also increases that chance, but less strongly. Saturated fatty acids are not healthy in large amounts, but trans fats are unhealthier. It is precisely the trans fats that harm health. Margarine and low-fat margarine contain more trans fats than butter.

  2. Eating margarine increases the risk of cardiovascular disease. Butter also increases that chance, but less strongly. Saturated fatty acids are not healthy in large amounts, but trans fats are unhealthier. It is precisely the trans fats that damage health. Margarine and low-fat margarine contain more trans fats than butter.



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