Butter (Or Margarine)

Butter is a dairy fat made by churning cream, while margarine is a spread typically made from vegetable oils. They differ substantially in fatty acid profile and micronutrients depending on the product.

Beneficial properties

energy-dense source of dietary fat contains fat-soluble vitamins supports cooking and baking functionality

Nutritional highlights

Butter provides mostly saturated fat and small amounts of vitamins A, E, and K2; margarine typically provides unsaturated fats and may contain vitamins A and D when fortified.