Humanity often eats both butter and margarine in daily life. The lover of a hearty breakfast makes sandwiches with butter in the morning, and the housewife will definitely add margarine to the baked goods. What is more useful in the end?
The first health criterion is the absence of cancer-causing trans fats. Margarine is a solid-state liquid vegetable oil. This condition is due to a chemical hydrogenation process with a high trans fat content. In oil, the amount of coneragens is 0.
In terms of cholesterol levels, butter, which contains animal fats, is superior to margarine. Cholesterol is an organic compound that has a tremendous damaging effect on blood vessels, inside which atherosclerotic plaques form, which can lead to blockage of these vessels. Ultimately, this process can cause a heart attack or stroke. Margarine made on the basis of vegetable oil does not contain cholesterol.
Both butter and margarine are high-calorie foods. In 100 gr. such foods contain 717 kilocalories.
The most important vitamin for blood clotting is vitamin K, thanks to which many wounds are healed. Margarine contains many times more of this vitamin than butter. And vitamin A, which is involved in the process of vision and promotes skin renewal, is contained in huge quantities in butter.
It is known that excess salt in the body retains fluid, which leads to edema, high blood pressure and blood volume. Oil, unlike margarine, practically does not contain salt.
Comparing these foods in terms of their health benefits, you can come to the conclusion that it is better to remove both butter and margarine from the diet.
