1 min read|68 words
1️⃣ Butter's milk solids brown during cooking, creating complex flavors and golden color in pastries—margarine lacks this property. 2️⃣ Margarine's engineered consistency provides superior shelf stability compared to butter, which can become rancid within weeks. 3️⃣ Modern margarine without trans fats is nutritionally comparable to butter when used in moderation; overall diet quality matters more than choosing one over the other.
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