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Butter and margarine have almost the same total fat and calories, about 81% fat and 729 calories per 100 grams and both should be used in small quantities. Margarine is made from assorted vegetable oils that have been heated to extremely high temperatures (a process known as hydrogenation) during which trans- fatty acids are formed. Trans fatty acids are found to increase cholesterol and studies show that trans fatty acids are linked to heart disease. However, the natural trans fats in butter do not raise blood cholesterol in the same way as the artificial trans fats in margarine.
Butter is made from sweet or sour cream and though high in saturated fats and cholesterol, butter is preferable as it is a natural product compared to highly processed margarine.
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