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Margarine used to contain harmful trans fats in the form of partially hydrogenated oils, which are made through a manufacturing process that turns liquid oils into solid fats.
Butter, for example, contains about 3% trans fat. [52] The U.S. National Dairy Council has asserted that the trans fats present in animal foods are of a different type than those in partially hydrogenated oils, and do not appear to exhibit the same negative effects. [53]
Spread that contains 39 to 41% of fat may be called "half-fat margarine", "low-fat margarine", or "light margarine". Spreads with any other percentage of fat are called "fat spread" or "light spread". Many member states currently require the mandatory addition of vitamins A and D to margarine and fat spreads for reasons of public health.
Margarine, stick: 18: 39: 39 Margarine, tub: 16: 33: 49 Margarine, light tub: 19: 46: 33 Lard: 39: 45: 11 Shortening: 25: 45: 26 Chicken fat: 30: 45: 21 Beef fat: 41: 43: 3 Goose fat [9] 33: 55: 11 Dressing, blue cheese: 16: 54: 25 Dressing, light Italian: 14: 24: 58 Other; Egg yolk fat [10] 36: 44: 16 Avocado [11] 16: 71: 13 Unless else ...
The post What Is Margarine, Exactly? appeared first on Reader's Digest. We have the scoop on what’s actually in margarine…and the surprisingly fascinating story of how this butter substitute ...
Animal fats are largely saturated fat, the experts note. “These are typically solid at room temperature,” says Beal. Some animal fats contain a small amount of monounsaturated fats, Beal adds.
Modern margarine is made mainly of refined seed oil and water, and may also contain milk. Vegetable shortening shares many properties with lard: both are semi-solid fats with a higher smoke point than butter and margarine. They contain less water and are thus less prone to splattering, making them safer for frying.
Saturated fats have been labeled "bad" fats. Eating food with too much saturated fat raises cholesterol levels in the blood. Typically, foods with lots of saturated fat are high in calories, too.