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The pros and cons of vegetable # 039; cream (butter) # 039;

  1. Dutch farm milk products, you know them. A dash of cream with the kale, a dash of whipped cream on the apple pie and a nice layer of butter on your toasted sandwich. It gives flavor to anything you want. But what about the growing range of (partly) vegetable cooking products, cooking fats and spreads? What are the pros and cons and how healthy are they?

  1. To be able to meet the name cream and cream butter, these products must be obtained from cow's milk. Furthermore, cream must have a minimum fat content of 10 percent, while whipped cream must have a minimum fat content of 30 percent. The fat percentage of butter is much higher, namely 80 to 90 percent. In addition, cream and butter contain water, salt and fat-free dry substances.

Alternatives to cream and butter

  1. As an alternative to cream and butter, the share of (partly) vegetable products for cold or warm dishes and spreads for bread is growing. Examples of this are: Mix of milk and vegetable fats Finesse, Blue Band 100 percent vegetable fats Soya Cuisine, Alpro 100% vegetable margarine, BecelÂ

Why vegetable?

  1. An advantage of (partly) vegetable products is that they provide less energy or calories and less saturated fat than animal cream and butter. See the nutritional values ​​below. Product (per 100 grams) Energy (kcal) Saturated fat (grams) Saturated fat (percentage) Sour Cream          197 12.5 65.1 Finesse        160 4.8 32.0 Cream butter             737 52.9 65.2 100% vegetable margarine            618 17.0 24.3 A Alternatives with less energy contribute to a healthy (er) body weight. In addition, products with less saturated fat are important, because saturated fat increases bad LDL cholesterol and decreases good HDL cholesterol. Less energy and less saturated fat therefore lower the risk of developing: type 2 diabetes high bloodpressure gallstones heart and vascular disease back and joint complaints some types of cancer The vegetable products are made on the basis of vegetable oils, such as sunflower oil, linseed oil and rapeseed oil. These vegetable oils (especially linseed oil) contain omega-3 fatty acids, such as: alpha-linolenic acid (ALA). Omega-3 fatty acids protect against cardiovascular disease and are part of a healthy diet.

Extra vitamins

  1. Extra fat-soluble vitamins, including vitamins A, D, E and K, are often added to vegetable products. An example for comparison per 100 grams of product: cream butter contains 0.3 micrograms of vitamin D and 100 percent vegetable margarine contains 7.5 micrograms of vitamin D. This enrichment contributes to a higher vitamin D intake. Getting enough vitamin D is important for preventing bone loss or osteoporosis and / or muscle weakness. In particular, the 100 percent plant-based alternatives fit well within the vegetarian, vegan and lactose-free diet. These products do not contain any ingredients of animal origin. It is important that the other nutritional intake provides sufficient protein, iron, vitamin B1 and vitamin B12 "Eating less animal and more plant-based food" is one of the recommendations of the Dutch Health Council. Choosing vegetable products is therefore an opportunity to eat more vegetable. This contributes to a more sustainable diet, which, among other things, limits the environmental impact of food.

The disadvantages of vegetable

  1. If you look at the ingredients list of herbal products, you might see ingredients that you didn't expect. The main ingredient (listed first in the list of ingredients) of plant-based alternatives to cream is water. Furthermore, the vegetable products mainly contain vegetable oils, emulsifiers, thickeners, sugar, salt and flavors. Are these extra additives healthy? Water and vegetable oils are healthy and fit within the Wheel of Five. Emulsifiers and thickeners are added to improve consistency and viscosity. If you eat emulsifiers and thickeners in normal proportions, there are no known adverse health effects.

Watch out for sugar and salt

  1. Sugar and salt manufacturers add to improve the taste. Eating too much sugar and salt could contribute to the development of chronic diseases. So it remains important to take a critical look at the ingredient list. Make sure that sugar and salt are not among the main components of the vegetable product. Another possible disadvantage of vegetable products is taste. Taste largely determines our food choices. Cooks and pastry chefs say for a reason: "The fatter, the better". Animal cream and butter contain more fat (and therefore more flavor) than vegetable products, which consist for a larger part of water. Aromas are added to vegetable products to overcome these taste differences. As a result, the taste difference nowadays is not that bad. It is also a disadvantage that vegetable products are a few cents more expensive than animal cream and butter. Price differences weigh heavily for many people. However, the rest of your diet determines whether these price differences are noticeable in your wallet.

Good alternative

  1. In short, there are more and more tasty vegetable products in circulation that are a good alternative to the traditional cream and butter. Plant products have many health benefits. You can take these benefits into account in your trade-off between plant and animal. Nevertheless, the occasional lick of butter on your sandwich really doesn't hurt.



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