Butter is a dairy product that manufacturers make by churning cream or milk to separate the solid components from the liquid. The churning process separates the butterfat (the solids) from the buttermilk (the liquid). People commonly use butter in cooking, baking, and as a spread.

Margarine is a substitute for butter. Manufacturers make margarine from plant-based oils, such as canola oil, palm fruit oil, and soybean oil. Both products seem to have advantages and disadvantages for health.

Although butter and margarine have different components, but both contains large amount of different fats. There are still controversies and differing medical perspectives regarding whether butter is more or less healthful than margarine.

Differences Between Butter and Margarine

The most important difference between the two is that butter is derived from dairy and is rich in saturated fats, whereas margarine is made from plant oils. It used to contain a lot of trans fats, but as mentioned above, manufacturers have now started phasing these out.

According to the article of the American Heart Association (AHA) presidential advisoryTrusted Source it suggests that saturated fat raises Low Density Lipoprotein (LDL) cholesterol levels is due to its effects on overall levels of cholesterol in the arteries. However, saturated fat increases Low Density Lipoprotein (LDL) cholesterol levels less than trans fats, and it does not affect High Density Lipoprotein (HDL).

Conclusion

There is no 100% healthful option when it comes to butter or margarine. However, a person can choose the most beneficial option for their diet and needs. The type of fat found in butter and margarine is a defining factor that sets them apart. Butter is derived from animal fat, while margarine is made with vegetable oil. This difference has an impact on taste, texture, and nutrition.