人造黃油VS黃油，哪個(gè)更好

It can be hard to tell the difference between margarine and butter by looks alone. Both come in various forms, have a light yellow color, and have a similar flavor. However, there are some important differences between the two. Margarine is a butter substitute that is usually made with oils and emulsifiers (via Eat This, Not That!). It is typically dairy-free but not always, so it is important to check the ingredients if you are sensitive to dairy products.

單憑外表很難區(qū)分人造黃油和黃油。兩者都有不同的形式，淺黃色，味道相似。然而，兩者之間有一些重要的區(qū)別。人造黃油是一種黃油替代品，通常由油脂和乳化劑制成。它通常不含乳制品，但并不總是如此，因此，如果你對(duì)乳制品敏感，檢查一下成分是很重要的。

"Margarine has less cholesterol and saturated fat than butter, but a higher percentage of polyunsaturated and monounsaturated fats," said Claudia Sidoti, head chef of Hello Fresh. Polyunsaturated and monounsaturated fats are both healthy kinds of fat that are present in things like olive oil and vegetable oil. However, some margarine products contain trans fats, which can raise bad cholesterol levels and increase your risk of cardiovascular disease, heart attack, and stroke. Avoid margarine that contains trans fats.

Hello Fresh的主廚克勞迪婭·西多蒂(Claudia Sidoti)說(shuō)：“人造黃油的膽固醇和飽和脂肪比黃油少，但多不飽和脂肪和單不飽和脂肪的比例更高。”。多不飽和脂肪和單不飽和脂肪都是健康的脂肪，存在于橄欖油和植物油中。然而，一些人造黃油產(chǎn)品含有反式脂肪，這會(huì)提高有害膽固醇水平，增加心血管疾病、心臟病發(fā)作和中風(fēng)的風(fēng)險(xiǎn)。盡量避免使用含有反式脂肪的人造黃油。

When to choose butter over margarine

什么時(shí)候選擇黃油而不是人造黃油

Although margarine is lower in cholesterol than butter, it's not always the better choice. According to Medical News Today, neither is a perfect option for everyone. Butter is higher in saturated fat than margarine, but that fat can make you feel more full after eating. Saturated fat is also better for you than trans fat. Butter is also better for baking than margarine.

雖然人造黃油的膽固醇比黃油低，但它并不總是更好的選擇。據(jù)《今日醫(yī)學(xué)新聞》報(bào)道，這兩種黃油單獨(dú)看都并非完美選擇。黃油的飽和脂肪含量比人造黃油高，但這種脂肪會(huì)讓你在吃完后更有飽腹感。飽和脂肪也比反式脂肪更好。黃油也比人造黃油更適合烘焙。

"Margarine does not contain cholesterol because it is not derived from any animal product, so for those watching their cholesterol, margarine may be recommended. There are healthier versions of margarine popping up continuously. However, for those seeking a more natural fat spread or fat for baking, butter holds that title," Maryann Walsh MFN, RD, CDE, told Eat This, Not That!. If you are unsure which option is best for you, it's best to speak to your doctor. They can go over your health needs and dietary choices to determine whether it's fine to use real butter or opt for a margarine spread.

“人造黃油不含膽固醇，因?yàn)樗皇菑娜魏蝿?dòng)物產(chǎn)品中提取的，所以對(duì)于那些關(guān)注膽固醇的人來(lái)說(shuō)，可以推薦人造黃油。不斷有更健康的人造黃油出現(xiàn)。但是，對(duì)于那些尋求更天然的脂肪攤鋪或烘焙脂肪的人來(lái)說(shuō)，黃油則更適合。”Maryann Walsh MFN，RD，CDE，告訴《吃這個(gè)，不是那個(gè)!》。如果你不確定哪種選擇最適合你，最好和你的醫(yī)生談?wù)?。他們可以檢查你的健康需要和飲食選擇，以確定是否可以使用黃油或選擇人造黃油。