Most People would be likely having a confusion between these two: butter and margarine. Both of them looked just the same and sometime taste alike too. Butter is made from animal fat and contains high cholesterol and saturated fat, while margarine is made from vegetable oil, making it free of cholesterol and high unsaturated fat. However, some margarine may contain unhealthy high amounts, artificial trans fat. Always check the label to find out what you are buying. Lets mynutrisi talk about the benefits of margarine.
Benefits of Margarine Despite of All Its Myths
Although the amount of calories and fat is the same between butter and margarine, their lipid content is very different. Natural butter is very high in cholesterol levels and its saturated fat content, while margarine comprises 80 percent of unsaturated poly and unsaturated fat fats for a healthy heart. According to the Department of Agriculture, 1 tbsp. The butter has about 100 calories and 11.5 g fat that is 7.3 g of saturated fat and 3 g is a mono-unsaturated of fatty acids. In addition, 1 tbsp. the butter contains 30 mg of cholesterol, while margarine contains cholesterol, 2.2 g saturated, 5.5 g monounsaturated and 3.5 g polyunsaturated fatty acids
Saturated fats and cholesterol can increase your low density lipoprotein blood, or LDL, levels and increase the risk of heart disease. Unsaturated fatty acids in margarine, help lower LDL levels in your blood effectively.
Margarine can also contain artificial trans fat. According to the Nutrition Guidelines for America 2010, trans fat is not important for your body, although they are found naturally in some foods. Synthetic trans fats found in margarine are formed during processing and are not natural. The intake of either trans fats, natural or synthetic, can drastically increase the risk of heart disease, heart attacks and other heart problems, including high blood pressure. One tablespoon. Margarine than usual contains about 2 g or 17 percent of trans fat. The butter contains little trans fat.
So, which one to be chose? Choice?
In general, margarine is a better choice than butter as it contains a higher level of healthy unsaturated fats and lower levels of saturated fats. However, not all types of margarine are the same and some may contain high levels of trans fat. Generally, the harder and harder margarine indicates that the trans fat content is high. It is better if you make your own research and choice in choosing margarine. This is because of the various types of margarine available in Malaysia where you can determine and categorize safe and unsafe margarine.
How to Make the Best Homemade Margarine
Ever wonder how to make margarine at home? now, it only a clicks away. Margarine could be used for spreading, baking, and cooking. It is also commonly used as an ingredient in other food products, such as pastries and cookies, owing to its versatility. This is the best Homemade Margarine recipe by Whats4Chow
Special Recipes of Margarine at Home :
- 30g Coconut oil
- 45ml Vegetable oil
- 10ml Milk
- 10ml Egg yolk
- 2.5ml Lemon juice
- 2.5ml Salt
- Measure out the coconut oil, vegetable oil, egg yolk, milk, lemon juice and salt.
- Heat the coconut oil in your microwave until melted.
- Place the beaker on an ice pack or over a bowl of ice.
- Pour in the vegetable oil. You can use sunflower oil, olive oil or canola.
- Use your stick blender to sheer these together until well emulsified and milky.
- This will take about 60 seconds.
- Add the egg yolk, milk, salt and lemon juice and blend the mixture again.
- Transfer the margarine to a bowl and allow it to set in your refrigerator.
- And there we have it…. a bowl of homemade margarine. If you want your margarine as yellow as the commercial versions, you can add a drop of food coloring to the mixture before the second blending cycle.