What are the benefits of using butter instead of margarine?

Butter is excellent for baking, because it has a good flavor and makes food tender and flaky. It provides the fat-soluble vitamins A, D, E and K. In addition, butter does not contain unhealthy trans fats, which are in many brands of margarine.

Butter comes in different varieties, so butter lovers are able to choose the type best-suited for them. For instance, unsalted butter has very little sodium. Cultured butter, made from cultured cream, is especially rich.

Butter is packaged in both stick and whipped forms. Whipping decreases the density of butter, making it easier to spread. This also decreases the amount of calories and fat.