Butter vs. Margarine: Is one better than the other?
They both look the same, so the competition comes in for either taste and nutrition or both – so let’s get down to the details to understand the difference.
| Butter | Margarine | |
| Origin | Cow’s Milk | Plant oils |
| Production process | Churning | Hydrogenation or Refining |
| Colour | Yellow due to carotene or annatto | Added artificial colour |
| Flavor | High | Negligible |
| Fat type | Saturated | Trans-fat |
| Cholesterol | High | Low |
| Protein (per 100g) | 1g | 0 |
Now how did Margarine even come into being?
Butter has always popular and by 1860 it had become so prevalent that Emperor Napoleon III of France offered prize money to anybody who could find a cheaper substitute. That is when French chemist HippolyteMège-Mouriés invented margarine.
Since then it has been adopted by many a family as a cheaper version of butter to use their daily foods as well as baking. It is only later in time, after much research, did studies show the level of unhealthy fats or trans-fats that were present in it. Other scientists pointed out the high levels of saturated fat in butter which could lead to heart disease; while some others pointed out that it was rich in Vitamins A, D, E, K and Selenium while margarine had zero nutrition value.
The argument however continues!
There is no real winner in this battle – it is all about striking the right balance. If you opt for margarine, read the label carefully and make sure that there are minimal/no trans-fats. If you prefer butter, remember to eat in sensible quantities.
Still confused? Go to a nutritionist to help you understand your metabolism, nutrition requirements and risks better.
References
https://www.slideshare.net/pptsaresilly/butter-margarine-and-lard-comparison
