There is so much confusion around dietary fat. Butter has been a frightening specter for years. When in fact butter is much healthier than margarine, so many people ask wijsman butter price Jakarta and its surroundings. There is news that butter is a bad source of saturated fat, a source of cholesterol and foods that use butter should be limited. Many believe and teach to limit butter and replace it with “heart-healthy” alternatives such as margarine and aerosol cooking spray because they are lower in calories.
We write a lot about food, and give a lot of advice, but when you really break things down, we only recommend one thing and that is eating real food. Eat food that grows on land, grazes on grass or swims in our waters. Eat food in its most natural, unrefined state, as nature intended, and avoid foods that have been purified or processed in any way.
While this advice may sound very simple, it often raises a lot of questions, especially around the content of fat. People can quickly understand that it is best to eat more fresh vegetables, fruits, nuts, and whole grains, but when it comes to dietary fats, it often takes people longer to understand them.
In general, butter and margarine have the same purpose, namely for cooking, baking or as a spread. Butter has been a staple of the diet for many years, while margarine was created by French chemists in 1869 for the armed forces or a substitute meal for the lower classes. Since then, the use of margarine and other butter substitutes has grown rapidly.
Butter is made by whipping fresh cream. Margarine is made from heated vegetable oil, also known as hydrogenation, to make it solid at room temperature and emulsifiers, dyes and various artificial ingredients are added to keep it stable and prolong shelf life. Cooking spray is usually made from vegetable oil and is a form of oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitric oxide, carbon dioxide, or propane. Of the three, which one resembles real food the most to you?
Butter vs Margarine And Wijsman Butter Price Jakarta
Digging further, below is a comparison of nutrition labels for butter, margarine, and cooking spray, using 3 common grocery store brands.
BUTTER
Ingredients: Cream.
Nutrients (Per 10g serving):
Calories = 70
Saturated = 8g
Sodium = 0g
Vitamin A = 10%
Vitamin D = 0%
MARGARINE
Ingredients: Canola and sunflower oil 74%, water, palm oil and palm kernel oil 6%, salt, 1% buttermilk powder (milk), natural flavours, lactic acid, vitamin A palmitic (vitamin A), vitamin D3, natural coloring , soy lecithin.
Nutrients (Per 10g serving):
Calories = 70
Saturated = 1g
Sodium = 70g
Vitamin A = 10%
Vitamin D = 30%
COOKING SPRAY
Ingredients: Canola oil, modified palm oil, coconut oil, soy lecithin, rosemary extract, dimethylpolysiloxane, propellants (isobutane and propane).
Nutrients (Per 10g serving):
Calories = 8
Saturated Fat = 0
Sodium = 0g
Vitamin A = 0%
Vitamin D = 0%
Taking a quick look at the comparisons above, here are some of the main conclusions. Butter is made of 1 ingredient, whereas margarine and cooking spray are made up of a long list of ingredients. Margarine is made from several vegetable oils (canola, sunflower, and palm) which are all liquid at room temperature. In order to solidify at room temperature, vegetable oils must be hydrogenated or refined to keep them stable on the shelf. The vitamins in margarine are synthetic, and have been added to help compensate for the fact that they do not occur naturally in the product. Vitamin A and vitamin D are naturally contained in butter.
Butter and margarine contain the same calories, while cooking spray contains no calories at all. Butter has many nutritional benefits, especially when compared to its processed alternatives.
Butter is rich in naturally occurring fat-soluble vitamin A, which is important for vision, the immune system, and cell growth, as well as fat-soluble vitamins D, E, and K. Butter contains healthy saturated fats, including short and medium chain fatty acids that are beneficial for energy, metabolism, and CLA which has been shown to have anti-cancer properties.
The fat in butter helps us absorb the fat-soluble vitamins in other foods like vegetables, so adding butter to steamed vegetables can help increase vitamin absorption. Butter contains a good balance of essential fatty acids, containing more omega-3 than omega-6 fatty acids. Omega-6 fatty acids (found in vegetable oils) in excess can increase inflammation in the body. Butter is real food, made from real ingredients.
Reasons for Healthier Butter and Wijsman Butter Price Jakarta
Butter is a dairy product made from the proteins and fats found in milk and cream. In the United States, most butter is made from cow’s milk, but butter also comes from many other sources such as milk from sheep, goats, buffalo, and yaks. Manufacturers and home cooks make butter by stirring the milk or cream to separate the fat globules from the buttermilk. They also sometimes add salt and food coloring.
Removing water and milk solids results in fat-rich pure butter, or ghee. Home cooks like to cook with ghee because it has a higher smoke point than regular butter, which can easily brown or burn. The higher smoke point makes ghee suitable for frying and sautéing foods on high heat.
Non-dairy butters such as peanut butter, apple butter, cocoa butter, and base butter are not butter in the literal sense but in consistency resemble butter. Several studies have found a link between high-fat dairy products such as butter and a lower chance of developing obesity, diabetes, and heart problems. However, keep in mind that butter is high in calories and saturated fat.
So it can be concluded that the use of butter is much healthier than using margarine because what is used is cow’s milk which is a natural ingredient without any mixture, while margarine uses a mixture of vegetable oil and other unnatural ingredients. To sum up wijsman butter price Jakarta is one of the most sought after things because there are more people know the benefits of butter compared to margarine in general. If you want more rich taste, you can try De Grunteman Dutch Cultured butter.