This subject is often discussed, both in terms of nutritional value and use in cooking. Butter and margarine have differences and similarities.
A comparison of these products will give you a better understanding of the subject. Bridget Coudrey, dietitian and nutritionist sheds some light on us.
Butter is a product of animal origin:
Butter was first made five thousand years ago. According to historians, it was the Asian nomads who invented it. At the time, it consisted of two elements: milk and cream.
You can now add four more ingredients. These include salts, colors, bacterial cultures and milk solids, which are derived from dairy products.
Margarine is vegetable.
This product appeared in 1869 when Napoleon III needed an alternative to butter. According to Isabelle Marquis, her main objective is to obtain the same product at a lower price and with a longer shelf life and better conservation. In contrast, the margarine is more processed, it contains more ingredients than milk.
Specifically, it is made by mixing vegetable fats and oils. However, its original ingredients also include beef fat, milk and water. Today, however, flavorings, colorings, emulsifiers, preservatives and possibly additives can be added.
Which of these 2 foods are good for fatty acids?
All nutrients are important for the body, including fats.
However, fats must be balanced to avoid cardiovascular problems.
Saturated fatty acids are the main cause of increased bad cholesterol.
The website nutritionists advise patients with high cholesterol to consume up to 15 grams of butter per day. This product contains up to 55.4% saturated fat.
However, this is a reasonable daily dose, which was confirmed by a study conducted at Tufts University in Boston in 2016. According to the results,
Eating 14 grams of butter a day does not increase the risk of dying from cardiovascular disease.
In some cases, the label may indicate what the product contains:
Phytosterols, a plant-derived lipid that helps stabilize blood cholesterol levels. According to the German national health service, these foods do not affect the risk for the cardiovascular system. Despite the cholesterol-lowering effect, the cardiovascular risks persist.
Butter and margarine:
Similar power consumption:
The pasteurization of milk cream first ensures the elimination of micro-organisms. It is then churned vigorously to obtain butter. This product is therefore mainly composed of lipids, up to 82%. Its caloric value is 753kcal per 100g.
Margarine is made from vegetable oils in the same proportions as butter. The proportions are similar to those of butter. It contains 80% fat with energy content, there is 726 calories in 100 grams.
Thus, the two products offer equivalent caloric values. The most important thing to remember is the maximum recommended intake of 20 grams per day. This represents 16 grams of fat for margarine and butter, and between 145kcal and 150kcal respectively.
What vitamins are found in each of these products?
Both fats are composed of fat-soluble vitamins, i.e. vitamins (A, D and E), lutter is a good source of vitamins A and D.
Thanks to the high content of vitamine A, 20 grams of this product can cover a quarter of the daily requirement. Indeed, it contains 700 micrograms per 100 grams.
We remind you that this nutrient is particularly important for eye health. Its absence is the leading cause of blindness.
The vitamine A is also linked to the growth and physical health of children and skin health. Butter also provides vitamin D,
This element is good for the immune system and the bones.
Margarine contains vitamin (E)
This antioxidant present in margarine covers 20% of daily needs for a consumption of 20g.
His advantages : reduce oxidative stress and fight free radicals.
Brigitte Coudray claims that margarines made with sunflower oil have a higher vitamin E content, however, they do not contain vitamin D.