Vegetable cream is an important component of oil in bread, which can make bread sweeter and softer and improve the taste of bread. But vegetable butter is a kind of "artificial butter", so although there is the word "plant" in "vegetable butter", it is not pure natural. The calorie per100g of vegetable butter (504 kcal) is much lower than that of natural butter (879 kcal), but vegetable butter is easy to produce trans fatty acids during hydrogenation.

Vegetable butter, also known as vegetable butter, is essentially a hydrogenated vegetable oil. It replaces butter by partially hydrogenating vegetable oil and then adding artificial spices to imitate the taste of butter. Its fat content is higher than that of real butter, reaching more than 80%. It is a high-fat and high-calorie product.

Introduction of plant cream

Trans fatty acids also exist in natural dairy products, such as milk and breast milk. However, the content of trans fatty acids in vegetable cream is higher, which is about twice as high as that in natural cream. There is no need to worry about the harm of occasionally ingesting this substance, but long-term intake is harmful to the human body. In addition, it is necessary to distinguish the ingredients. Generally speaking, there are fewer trans fatty acids in natural ingredients.

Vegetable cream generally exists in western food ingredients, such as salad dressing, shortening, margarine and so on. Therefore, we should keep good eating habits, eat a normal diet and eat bread and cakes with those things in moderation. Repeated use of frying oil will increase the content of trans fatty acids, so don't often eat fried foods such as French fries and chicken chops outside.