Vegetable butter and animal butter are two common types of cream that are widely used in making food products such as desserts, pastries, bread, etc. Although they are both called "creams," they have some differences in composition, taste, uses, and healthiness.
Margarine, also known as non-dairy milk or creamer, is mainly made from ingredients such as vegetable oil, water, and sugar through processing. It has a relatively refreshing taste and is not easy to spoil, so it is widely used in the food industry. However, margarine is high in trans fats, and long-term high intake can increase the risk of cardiovascular disease, diabetes, and other diseases.
Animal butter, also known as whipped cream or butter, is a natural fat extracted from milk that has been processed. It has a richer taste and contains nutrients such as natural milk fat and fatty acids, so it is considered healthier than margarine. The saturated fat content in animal butter is high, but the fatty acid composition in it is relatively balanced, and moderate intake is beneficial to health.
When choosing a cream, we should choose according to our needs and health conditions. If we need to control our fat and sugar intake, margarine is a more suitable choice. If we want to get more nutrients, animal cream is more suitable. In addition, you should pay attention to the appropriate amount when using cream, excessive intake can lead to excessive calorie and fat intake, which is not good for your health.
In conclusion, margarine and animal butter have their own advantages and disadvantages, and we should choose according to our needs and health status. At the same time, we should also pay attention to the moderate intake of cream and maintain a healthy lifestyle.