All the differences between butter and margarine they are more than you imagine. Below we review both those that affect your health as culinary. Discover them here.
Which one suits you best?
There is probably someone asking this question mentally right now in a supermarket. Visually they are two practically identical products. However, they differ quite a bit in terms of nutritional properties and their respective origins.
We can go back to its making to begin with. Butter is obtained from milk cream shake. On the contrary, margarine has a 100% vegetable origin. This is done through a hydrogenation process. Thus hydrogen gas is used to solidify a liquid vegetable oil.
The first has been with us since before writing. On the other hand, margarine has its origin in the decade of 1860. The emperor Napoleon III of France offered a reward to whoever prepared a inexpensive substitute of butter. This was expensive and difficult to maintain, which made it difficult for the popular classes to access it.
The pharmacist did it Hippolyte Mege-Mouries although with beef fat. It was patented in 1872 and tiptoed a bit to the Second World War. At the end of this, it became a global business.
Health in the differences between butter and margarine
Both have a high fat content (up to 80%). Instead, the types of fat vary from one to another. Butter is rich in saturated y cholesterol due to its animal origin. For its part, margarine contains mono fats y polyunsaturated typical of vegetable oils.
If we talk about minerals we can highlight in the butter the same as the milk. These are calcium, magnesium y match. Instead, most of those found in margarine are added. They are not found naturally in vegetable oils. As for vitamins, the latter only possesses by itself the E and K. The rest are also added. Butter, on the other hand, returns to present those that are typical of milk: A, D y E.
Other factors to consider
You may also wonder about the content in shawl of every one of them. The truth is that it depends mainly on the manufacturer. Some add a lot to their butters and margarines. Others do not. 100 grams of margarine with added salt can contain 0 grams of salt. On the contrary, if no one adds salt, this amount can be 0 grams.
You may also be concerned about processing level. When assessing the differences between butter and margarine we cannot leave this point out. Usually we can consider the first as less processed than the second. Its obtaining process is much simpler.
Instead, margarine requires chemical processes. Although many brands decide to do without the method of hydrogenation, this does not make them less processed. They keep adding certain additive to give it consistency, in addition to dyes. Not to mention that many manufacturers use Trans fat to produce them. They increase bad cholesterol and the risk of heart disease.
Uses in the kitchen
Both are valid for spread on toast. In this topic, to taste the colors. About applications of the butter we can talk about the vegetable creams. Just add it to a boiling pot with vegetables so that a delicious cream is formed. You can also use it for desserts such as cookies and cakes. In addition, it is a great ally with the stir-fry. Some, like mushrooms and leeks, earn a lot from butter. It is even used in Anglo-Saxon countries to fry, which is less recommended than other oils. Increases cholesterol to a greater extent.
From margarine we can say that it contributes juiciness to pasta, plus mellow. You can use it as a base in canapés of red peppers, bonito, cheese, eggs, sausages ... In general, we can find it in recipes where butter could also be used to avoid that some ingredient stick too. However, margarine is preferable when you want the dish to be less forceful than with the other option. It's more light.
In conclusion, we hope this article has been useful for you to consciously choose one or the other, now that you know the differences between butter and margarine.
