Fatty

The fats are found in many foods from your daily life. What are they? What differences are there between fats, butter, oils and margarine?

Fat

Dietary fats are products that have undergone special training, which has separated from their support, animal or plant. Composed almost exclusively of fat, they have a high energy value, and some contain more vitamins. Their respective contents of saturated fatty acids, monounsaturated or polyunsaturated distinguish them.

Butter

It is the fat of animal origin most consumed. We use about six gallons of milk for manufacturing a wafer of 250 grams of butter. Butter is one of the main sources of vitamin A. 

Butter does not support the firing. So you can eat it melted in vegetables, but avoid using it for roast meats. Cooking with butter is particularly harmful.

Oils and margarines

They are extracted from plants, and their fatty acid composition is different from that of butter. The oils are the most common sunflower, corn, soybean, olive (rich in omega-6) and rapeseed oils (rich in omega-3)

Margarines are mixtures of vegetable oils, which, after a hydrogenation process, have acquired the property of solidifying at room temperature. They have the advantage of being inexpensive and easy to maintain, but have the disadvantage of containing high levels of trans fatty acids.