3. Butter  Butter is a natural food product.  Butter is generally high in saturated fat.  The melting point of butter is between 90 degrees F and 95 degrees F.  Butter is more expensive than margarine.

4. Butter Higher in cholesterol Higher in saturated fat (solid fat) Yet we all need some saturated fats and natural cholesterol

5. Comparison Butter  80% butterfat (cow’s cream)  17% water/milk solids  3% salt  Much higher in cholesterol  50% saturated fat Margarine  80% vegetable oil  17% water/milk solids  3% salt  Lower in cholesterol  20% saturated fat

6.  1 TABLESPOON HAS 100 CALORIES  1 TABLESPOON HAS 7 GRAMS OF SATURATED FAT  MORE NATURAL AND HAS MORE VITAMIN CONTENT  1 TABLESPOON HAS 100 CALORIES  1 TABLESPOON HAS 2 GRAMS OF SATURATED FAT  MARGARINE IS HIGH IN TRANS FATTY ACIDS

7.  Margarine is made from vegetable oils.  Margarine is considered by some to be healthy because it has less than 20% saturated fat.  The melting point is 94 degrees F to 98 degrees F.  Margarine is less expensive than butter.

8. WHICH ONE SHOULD I CHOOSE? MARGARINE BUTTER

9.  COMPARING BUTTER VS MARGARINE COMPARING BUTTER VS MARGARINE COMPARING BUTTER VS MARGARINE  Butter vs Margarine Video Butter vs Margarine Video Butter vs Margarine Video  A GREAT 2 MINUTE VIDEO on the debate  So Which Is Better? So Which Is Better? So Which Is Better?

10. CONCLUSION WHY CHOOSE BUTTER? 1. VITAMINS 1. VITAMINS Vitamins A,D,E and K2 Vitamins A,D,E and K2 2. MINERALS 2. MINERALS Contains manganese, selenium Contains manganese, selenium chromium, zinc, and copper chromium, zinc, and copper 3. FATTY ACIDS 3. FATTY ACIDS They support immune function, boost metabolism, and helps the intestinal tract 4. CHOLESTEROL 4. CHOLESTEROL Despite the fact that high levels of cholesterol is unhealthy, we all need some cholesterol in our diets!