Butter vs. Margarine: What’s the Difference?

Butter and margarine differ primarily in their origin, composition, and nutritional content. Butter is a natural dairy product made by churning cream from cow’s milk, resulting in a solid emulsion of fat globules, water, and inorganic salts. It requires about 5 gallons (20 liters) of whole milk to produce 2 pounds (1 kg) of butter. Margarine, on the other hand, is a manufactured product made from vegetable or animal fats and oils, with added ingredients such as milk products, salt, yellow food pigments, preservatives, and emulsifiers. The fats in margarine have shifted over time from animal fats to vegetable oils, especially polyunsaturated fats such as corn, safflower, and sunflower oils. These are liquid oils that make margarine easier to spread than butter and lard.

Nutritionally, butter is a high-energy food with approximately 715 calories per 100 grams (3.5 ounces), primarily from its high butterfat content, which is at least 80 percent. It also contains substantial amounts of vitamin A and minor amounts of calcium, phosphorus, and vitamin D. Margarine is also a source of calories and is often fortified with vitamins A and D.

The health implications of consuming butter versus margarine have been a topic of debate. Butter contains saturated fats, which have been linked to heart disease. Margarine, especially those made with hydrogenated oils, can contain trans fats, which are also associated with increased heart disease risk as well as diabetes mellitus. However, many margarines are now made with non-hydrogenated oils to reduce trans-fat content.