Butter is one of the most widely distributed products in the kitchen. Its application is extremely diverse, which is why butter is highly valued in the culinary world. However, many people remain loyal to margarine and prefer its taste.
Here's the difference between butter and margarine and their benefits for cooking different dishes:
Margarine tastes identical to butter. It differs in its preparation method. Margarine is a dairy product made from vegetable fats. Unlike those of butter, the vegetable oils in margarine have a different chemical composition. They are unsaturated.
Butter is made from fermented or fresh whipped cream or from milk. It is a dairy product that is high in saturated fat.
The advantages of butter are that it has a natural origin. Although it contains saturated fats, it also contains vitamins of group A and E. Also, margarine is considered an inadvisable product, because during processing, harmful trans fats are formed in its composition.
They raise bad cholesterol at the expense of the good and are considered a potential risk product for developing heart problems. On the other hand, margarine excels in being low in calories.
Both products are suitable for cooking, but you need to be careful and buy quality options. Avoid artificial substitutes or imitation products.
Depending on the different applications in the kitchen, you can rely on one of the two products. For spreading, margarine is considered the more suitable alternative. Because it has a more fluid texture and is easier to spread on bread, for example. For the preparation of various recipes or for frying, butter is the most used product. Its taste is more preferred and serves as a better substitute for oil.
As another quality alternative to butter or margarine, you can also use olive oil. However, it is not recommended for heat treatment, but it is great for flavoring salads.
