Difference between butter and margarine

butter is derived from animal fat while margarine is derived from hydrogenated vegetable oils.

Butter is a much older food product than margarine. Butter is produced from the fatty cream of cow's milk, although other animal milks can be used

Margarine, on the other hand, is a manufactured food product designed specifically to be a butter substitute in 1869. It's a solid butter substitute with no cholesterol and little if any saturated fat.

Margarine does contain polyunsaturated and trans fatty acids, however, which many health experts consider to be unhealthy for humans because of their artery-clogging tendencies.

BOTTOMLINE - not one is better than the other but if you're having an abundance, go with margarine as a substitute for butter, and choose soft (liquid or tub) margarines over harder, stick forms. Use margarine with no more than 2 grams of saturated fat per tablespoon and with liquid vegetable oil as the first ingredient.

else go with butter but cut down the intake

if using butter for cooking, then opt for naturally occurring, unhydrogenated oil such as canola or olive oil instead