In principle, it should be said that margarine is made as a healthy alternative to butter.
Many people use margarine and butter when eating breakfast and spreading their toast. These are similar fatty substances in some aspects and are widely used in cooking, but they have large differences in nutritional level. The two foods differ in appearance and composition and therefore have different properties and effects as far as health is concerned. In the next article we are going to talk to you about the differences between butter and butter.
Butter or Butter?
In principle, it should be said that margarine is made as a healthy alternative to butter. A few years ago margarine was included Trans fatty acids They’re no-brainers when it comes to cholesterol and heart health. Over time, various companies have tried to significantly reduce the presence of trans fatty acids in butter.
The most important thing is to read the label carefully and choose butter that does not contain trans fatty acids. Despite everything, nutritionists advise to take Butter and margarine at the right time And always choose to consume extra virgin olive oil.
Trans fats or saturated fats
Fats, whether trans or saturated, are not good for the body because they increase bad cholesterol and cause cardiovascular problems.
There is butter Too much saturated fat than butter. The best in any case should be food with the following characteristics:
- Fats consumed should come from monounsaturated and polyunsaturated fats found in similar foods. Extra virgin olive oil, nuts or blue fish.
- Fat intake should be moderate else it can lead to related problems. with weight or tension.
Differences between butter and butter
In short, there are many differences between two widely consumed foods like butter and avocado. They are two fatty substances. They should be taken at the right time and not exceeding their consumption.