oz/100 g butter or margarine
Butter is rich in fat-soluble vitamins including vitamin A and vitamin D, with approximately 717 calories per 100 g and 80% fat content. Margarine varies in nutritional profile depending on formulation but is typically calorie-comparable to butter with added fortification in some products.
About
Butter is an emulsion of milk fat, water, and milk solids produced by churning cream or whole milk, traditionally from bovine sources. It is a solid or semi-solid fat at room temperature, with a pale yellow to deep golden color depending on the diet of the dairy animals and the season. Butter typically contains 80-82% butterfat, 15-17% water, and 1-2% milk solids.
Margarine is a butter substitute made primarily from vegetable oils, animal fats, or blends thereof, combined with water, emulsifiers, and other additives to achieve a similar consistency and spreadability to butter. Unlike butter, margarine is an industrial product formulated to provide improved shelf stability and consistency. The composition and fat sources vary widely by region and manufacturer, ranging from partially hydrogenated oils to modern formulations using non-hydrogenated vegetable oils.
Culinary Uses
Butter is fundamental to both sweet and savory cooking, used for baking, frying, sautéing, and finishing dishes. In baking, butter creates tender crumb structures and contributes to lamination in pastries. It serves as a base for sauces (beurre blanc, beurre noir), enriches soups and vegetables, and is essential in classic French cuisine. Margarine functions similarly in many applications, particularly in baking and frying, though it is often preferred for vegan and dairy-free preparations.
Both fats are used to create roux for thickening sauces, to cook vegetables and proteins, and as a foundation for compound butters with herbs and spices. Clarified butter (ghee) is used extensively in Indian and Middle Eastern cooking for high-heat cooking.