When it comes to saving money at the grocery store, many people turn to smart substitutions to keep the cost of their shopping cart under control.
One of these frequent swaps involves replacing food with more economical alternatives, such as swapping butter for margarine.
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Despite the similarity in taste, these products, which are common elements of breakfast in Brazil, they present some important differences.
Brazilian law requires companies to reveal these distinctions on product labels to protect consumers against food fraud. But after all, what is the difference between butter and margarine?
Margarine, a product manufactured by the food industry, was developed as an alternative to butter, which traditionally contains a high amount of milk in its composition.
The manufacture of margarine involves mixing milk and hydrogenating vegetable oils, such as corn or sunflower oil.
This makes it a more economical shopping option for Brazilians, as it does not depend on large quantities of dairy ingredients.
Butter, in turn, is a product of animal origin, essentially composed of cream or whipped cream.
This process gives butter a “natural” quality that is superior to that of margarine. To be sold, butter must contain at least 80% fat, with the remaining percentage made up of water and milk proteins.
This differentiates it from margarine, which is predominantly made from vegetable oils and water, without the presence of dairy products.
Research has not reached a definitive conclusion about which of the two, butter or margarine, is the healthier option.
Still, we can consider some points, such as the presence of “trans” fats in margarine, which have been associated with increased cholesterol levels in the body.
In contrast, butter contains vitamin A and may offer benefits for health conditions such as arthritis, osteoporosis and thyroid problems.
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