Margarine and butter have similar uses (baking ingredient, spreading on bread or toast) and they are similar in colour - but thats pretty much where it ends. Butter is made from churning cream and margarine is made from heavily processed vegetable oils that have been chemically altered.
Butter and margarine both have the benefits and disadvantages which I will list below.
Margarine is made up of polyunsaturated fatty acids - which are omega-6 fatty acids. Although we need omega-6 fatty acids it’s better to get them from unprocessed sources such as nuts, seeds and eggs.
Margarine is a cheaper option if you are on a budget, and although lower in essential nutrients it does contain contain some fat soluble vitamins such as vitamin A and vitamin E
Grass fed butter is rich in nutrients and contains vitamin K2 which contributes to healthy bones by breaking down calcium in our blood and activating a mineral that helps the calcium bond to our bones.
Butter contains omega-3 fatty acids, but is mostly made up of saturated fat, so we need to limit the amount we use.
When choosing a butter alway make sure you go for a grass fed organic option to get the most nutrients from it. And when choosing a margarine make sure it is free of hydrogenated fats.
