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Many people prefer margarine rather than butter. It is based on vegetable oils, and doctors have increasingly highlighted the dangers of saturated fats.
However, the debate on butter versus margarine is a slippery subject. Some types of margarine contain unhealthy fats, while for others, the product label does not contain clear indications. Meanwhile, other opinions believe that butter would be a much better, natural choice.
About butter
Naturally, butter is manufactured with a single ingredient: milk or, more precisely, cow’s cream, which is mixed until it reaches a semi-solid state. By definition, butter contains at least 80% milk fat, and about one kilogram of butter requires about 11 liters of milk.
There are two traditional types of butter: salty and unsalted and it’s found in commerce wrapped in plastic packaging. Depending on the geographical area, it can be found in specialized food stores and butter, where cultures of flavored bacteria are added.
Inappropriate choice – butter cubes
One tablespoon of butter contains about 100 calories, contains about 11 grams of fat, of which 7 grams of these are saturated fats: about one-third of the recommended daily value. To this is added 30 milligrams of cholesterol (10% of the recommended daily dose). Some types of butter may have a higher fat level, meaning more unsaturated fat.
Preferably – Low fat content butter
Low fat content is an intelligent choice. This type of butter will be obtained by adding water or gelatin and preservatives to have a solid consistency, and will generally contain half the calories and fat of traditional butter.
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