Margarine or butter, which of the two are healthier.? None. Margarine and butter supply exactly the same number of calories. However, there is a major difference between the two. Butter contains cholesterol, whereas margarine contains none.
margarine is made from vegetable oils, so it contains no cholesterol. Compared to butter, margarine is also higher in 'good' fats - polyunsaturated and monounsaturated types.
Gold seal hard margarine. On a scale of solid to soft, the more solid the margarine, the more trans fats it contains. Stick margarine, to which some households have become accustomed, will have more trans fats than do the softer margarines in tubs.
Butter is really semi-solid cream (fancy name for fat) which rises to the top of the pail after the cow has been milked. The cream is skimmed off, churned, and then you have butter. Butter is made of butter fat, water, milk solids and, at times, salt. Butter fat is responsible for the rich, creamy taste of butter. As churning of the butter fat continues in cool temperatures to prevent melting, the globules are warmed and softened to the point where they join together and harden to form butter.
The colour of butter is related to the diet of the cow and changes in the seasons. When it is warm, pasteurised cows are fed summer grass with carotene, which gives the butter its yellow colour. During the winter, the uniform colour of butter is maintained by use of the plant extract, annatto.
I used chiffon margarine, made by Seprod in Jamaica. Chiffon margarine contains no trans fat, no cholesterol, and added vitamin A
However, if you really love the taste of butter over margarine and don't want to give it up completely, consider using whipped butter or light or reduced-calorie butter. There are also spreadable butters with vegetable oils added. Per serving, these products have less fat and calories than regular butter. The important thing is to use these products in small amounts - just enough to add flavour to the foods you're eating.
Varieties of butter
Salted vs unsalted: Salt is used as a preservative to add shelf life to the product. Salt content may vary with each manufacturer, so chefs prefer to use unsalted butter. Further, hypertensive persons should use unsalted butter.
Light: This butter contains 40 per cent butter fat and was developed as a dairy alternative to margarine. Made from real butter, skimmed milk and water are added to reduce the cholesterol, calories and fat levels. Due to the high moisture content, this butter is not suitable for making shortbread.
Clarified: Also known as drawn butter, it is made from melted butter with milk solids removed. Ghee, an Indian brand of clarified butter, is well-known in culinary circles. Clarified butter is great for sautéing foods as the milk solids, which are likely to burn, have been removed.
Whipped: This butter is created as an easy-to-spread butter for table use. This is made by increasing the volume of butter with nitrogen gas or air. Due to its texture, whipped butter is not recommended for baking.
Cultured: Also known as sweet cream, this is a cultured butter. It is made by adding natural bacteria to the cream which is left to ferment before churning. This results in a tangy, nutty-like flavour of butter. Its higher acidity makes cultured butter softer and easier to work into dough.