Butter or Margarine?

Unfortunately, there is no clear answer to the question of whether butter or margarine is healthier. The good news, however, is that those who are physically healthy can choose the product that tastes best to them with a clear conscience. Above all, it is important to be aware that both spreadable fats contain a lot of calories. 1 g of fat contains 9 calories (in comparison: 1 g of carbohydrates or 1 g of protein contains 4 calories). Therefore, both butter and margarine should only be used in moderation on bread or when preparing food.

For patients with high blood lipid levels, vegetable margarine is actually healthier than butter because margarine has a higher proportion of polyunsaturated fatty acids. There are differences there though. Some types of margarine contain a high proportion of saturated fat. Before buying, it is definitely worth taking a look at the nutritional information and the list of ingredients, because even margarine is not necessarily a purely vegetable product.

Although butter is a natural product, unlike margarine, it has a worse reputation. The saturated fatty acids contained in butter are said to promote cardiovascular diseases. However, a connection between the consumption of butter and such diseases has not yet been proven. Due to the composition of its fatty acids, butter is easier to digest than margarine and naturally contains vitamins D, A, E, and K.

Most people think margarine is healthier than butter. After all, they suspect a purely herbal product behind it. On the other hand, it is true that margarine consists mainly of vegetable fats, but can also contain animal components. For example, skimmed milk is used to make some types of margarine. Vegans in particular should take a close look at the ingredients here.

In addition, contrary to popular belief, margarine is not a natural product but is manufactured industrially. During the manufacturing process, the unsaturated fatty acids are hardened, so-called trans fats can be produced as by-products, which in turn can have a negative effect on the cholesterol level. Too much cholesterol can damage blood vessels. However, manufacturers have been able to significantly reduce the proportion of trans fats in recent years. While hydrogenated fats must be specified on the packaging, there is currently no labeling requirement for trans fats.

All in all, everyone has to decide for themselves whether butter or margarine is the right choice for them and which criteria are particularly important when making the decision.