Most of the fat in butter is saturated. Most of the fat in margarine begins as polyunsaturated fat.
When margarine is hydrogenated, some of its polyunsaturated fatty acids are converted to saturated fats or trans fat. This process makes the fat more solid. Therefore, stick margarine is more saturated than tub margarine.
However, the amount of fatty spread you use is just as important as the type you choose.
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