黄油与人造黄油
黄油和人造黄油是我们早餐的必不可少的一部分,黄油是天然产物,人造黄油是制造的替代品。我们从动物的牛奶(通常是牛)中获取黄油,而人造黄油是在复杂的过程后制备的。黄油和人造黄油是人类脂肪的重要来源,也用于生产不同的食品。
黄油
黄油是乳制品之一,我们每天都使用牛奶和鸡蛋。我们使用黄油作为散布和烹饪,例如烘焙和酱汁制作。黄油的主要成分是黄油,水和蛋白质。通常,它以纯形式使用,但还添加了防腐剂和盐以提高保质期。黄油在室温下柔软,在较高的温度下液体柔软,同时凝固冰箱。黄油的颜色从白色到黄色不等,具体取决于动物的饲料,动物的牛奶被用来提取黄油。从健康的角度来看,一汤匙黄油含有420公斤能量,通常来自饱和脂肪,是用户的胆固醇来源。由于这个原因,黄油会引起某些健康问题,尤其是心脏问题。酥油是用黄油制造的另一种产品,只不过是黄油。
人造黄油
人造黄油于1869年被制造为黄油的替代品,现在市场上有无数种人造黄油。人造黄油通常是用植物油制备的。氢气通过液体油固化。人造黄油没有胆固醇,饱和脂肪的数量也很少或完全不存在。据专家说,人造黄油含有多饱和脂肪,对人类不健康。维生素A和D通常添加到人造黄油中,以增强其营养价值。添加盐,人造颜色和防腐剂以使其长期使用。根据研究,人造黄油中存在的TARNS脂肪可以增强血液中的胰岛素水平,从而增加患糖尿病的风险。
异同
黄油和人造黄油有同等卡路里,即一茶匙在两种情况下均包含100卡路里。黄油has animal origin并用哺乳动物的牛奶制造人造黄油是用植物油制备的通过氢化过程。黄油由饱和脂肪和胆固醇组成, 和人造黄油由...组成trans-fats and no cholesterol。与人造黄油相比,黄油的味道更好,因此无论如何,有意识的人都喜欢黄油。两者都用于烹饪,尤其是在烘烤中不建议油炸。人造黄油的保质期比黄油长。从经济的角度来看,人造黄油比黄油便宜。医生建议人造黄油降低心脏病的风险,但可能导致糖尿病。
结论
黄油和人造黄油是脂肪的来源,这对于身体的正常功能至关重要。黄油中的胆固醇对健康有害,因此人造黄油在这方面更好,因为它没有胆固醇。黄油含有饱和脂肪,使其在人造黄油中富含脂肪和脂肪将其与黄油区分开。黄油的良好口味使它成为我们许多人的最终选择。
Cygnia说
Somebody seriously needs to open up a book and get their facts straight. This article is all over the place with typos and confused information. There aren’t many “absolutely nots” in my life but, eating margarine/ any foods containing hydrogenated/partially hydrogenated oils (trans fats) is one of them. Margarine contains hydrogenated and partially hydrogenated oils (all trans fats) that are FAR worse than any saturated fat you can eat! These oils are artificial food, which is why they have been PROVEN (unlike saturated fat) to cause heart disease, high cholesterol, obesity, diabetes type 2, ADHD in kids, digestive disorders, etc. Just you know the difference, hydrogenated/ partially hydrogenated oils are created when polyunsaturated fat molecules are “forced” to become artificial saturated fat molecules – they are literally fake saturated fat that are metabolized very differently from naturally occurring saturated fats (like those found in butter and virgin coconut oil). For an in-depth understanding of dietary fat (and to get the real scoop by someone with scientific training in dietary fats), read Dr. Mary Enig’s book, “Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol” (2001). Dr. Enig is a world-renowned PhD researcher in lipids chemistry with 40 years experience publishing scientific literature on dietary fats and oils. Naturally-derived saturated fats are essential for optimal absorption of fat soluble nutrients like Omega 3s, Vitamins A, D, K, E, etc. We run the risk of nutrient deficiency if we eliminate all (natural) saturated fats from our diet. With that said, the art and science of fats nutrition is about balance and moderation. Each type of fat (monounsaturated, polyunsaturated, and saturated fat) delivers different metabolic functions, so it isn’t about one type of fat over another, but about correctly balancing them. Dr. Mary Enig recommends that 85% of our dietary comes from saturated and monounsaturated fat, and 15% from polyunsaturated fat. For a butter substitute, I absolutely love “Melt” – it’s a new butter substitute that’s really rich and creamy and adds a great taste in low heat-cooking (e.g., frying up eggs). I have tried just about all of them (Brummel and Brown, I Can’t Believe [How Bad This Tastes], Smart Balance, Earth Balance), and this is the best one I have found. Melt is also organic, high in Omega 3s and medium chain fatty acids (the good fats!), and no artificial colors, additives, or weird chemicals so common to margarine and other butter substitutes.