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“It’s not necessarily a pro, but margarine has (fewer) calories and (less) saturated fat than butter — about 90 calories and 4 grams of saturated fat per tablespoon,” she says.
A new study found margarine is better for you than butter. ... "Replacing 5 percent of energy intake from saturated fats with an equivalent intake from either polyunsaturated fats, monounsaturated ...
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 ...
High-fat dairy products such as butter contain about 4%. Margarines not reformulated to reduce trans fats may contain up to 15% trans fat by weight, [57] but some reformulated ones are less than 1% trans fat. Shortenings for deep-frying in restaurants can be used for longer than most conventional oils before becoming rancid.
Consumers began turning to margarine due to concerns over the high levels of saturated fats found in butter. By 1958, margarine had become more commonly consumed than butter, with the average American consuming 8.9 pounds (4 kg) of margarine per year. [ 17 ]
Researchers at the Harvard conducted a 30-year study of thousands of people's diets to find out if butter or margarine is superior.
Margarine (/ ˈ m ɑːr dʒ ə r iː n /, also UK: / ˈ m ɑːr ɡ ə-, ˌ m ɑːr ɡ ə ˈ r iː n, ˌ m ɑːr dʒ ə-/, US: / ˈ m ɑːr dʒ ə r ɪ n / ⓘ) [1] is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is ...
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Monounsaturated fat (g) Polyunsaturated fat (g) Smoke point; Butter [1]: 81