Animal butter is healthier.

The reasons are as follows:

1. Vegetable butter is also called margarine, margarine, non-dairy butter, etc. It is often used as a substitute for light cream. Invented in 1945. Vegetable butter is mostly made by hydrogenating vegetable oil and adding artificial flavors, preservatives, pigments and other additives. If you pay careful attention to the ingredient label of vegetable butter, you will find that it does not contain any butterfat or cholesterol, but it does contain trans fatty acids. Excessive intake will increase people's cholesterol and increase the risk of cardiovascular disease.

2. Animal butter, also called light cream or cream, is separated from whole milk and has a natural rich frankincense. During the separation process, due to the different specific gravity of the fat in the milk, the light fat globules will float to the top and become cream. The fat content in cream is only 20%-30% of that of whole milk. Its nutritional value is between that of whole milk and butter, and it is more expensive.

Extended information:

Compared with vegetable butter, animal butter contains more water and less fat, and is easy to melt. It is difficult to maintain the shape after making decorated cakes and is stored at room temperature. It will become soft and deformed over time and needs to be refrigerated between 0℃ and 5℃. Vegetable butter does not contain milk fat, has a higher melting point than animal butter, and is more stable. Therefore, it can be made into various patterns and even three-dimensional shapes, and it can remain at room temperature for one hour without melting.

Whether it is artificial vegetable butter or natural animal butter, the fat content is high. It is recommended to eat it in moderation, 2-3 times a week, about 30 grams at a time.

Reference: People’s Health Network-Animal butter, plant butter, don’t be confused about the difference