Blue Springs, MO — One of the most common questions I receive is “Should I use margarine instead of butter?” Butter and margarine are both laden with calories and saturated fat/trans fat, which is connected to increasing risk of chronic disease.
I generally encourage consumers to use either butter or margarine sparingly.
While butter is butter, there are so many different types of margarine on the market, how do you know which to purchase for spreading, cooking or baking?
First, let’s define “margarine.” Whether in stick or tub form, to be a true margarine, it must contain at least 80% oil (the rest is mostly milk and water). If the product contains less than 80% oil, then it must be labeled as a “vegetable oil spread.”
The fat content of margarines and spreads varies widely. Look for the percent oil on the package – it’s usually in small print!
To read the rest of this story please go to: University of Missouri Extension
