Fats and Oils
Fats and Oils
11 February 2013
 Item Calories/ml Calories/gram
Butter  7.0 7.4 
Vegetable oils  8.0 9.0
Image: Petr Kratochvil
The British countryside in the spring and summertime is punctuated by breathtaking flashes of yellow rapeflower and a characteristic, pungent aroma. Not only is it the source of a healthy, natural oil, but also of spectacular beauty.

Not much in here. Lard, shortening and suet have been left out. Lard and suet are natural fats and have their good and bad points. Occasionally I use them, but as a splurge rather than as part of the diet. Most shortening is heavily processed. Some types are hydrogenated or contain trans fats. For me, they are best avoided.

Most natural vegetable oils (Olive, sunflower, rapeseed etc.) have much the same calorific value. 9 kcals per gram is a good catch-all.

I prefer butter to low fat spreads/margarine. Used in moderation it is more flavoursome. I would take saturated butter fat over hydrogenated/processed fat any day of the week. I often use spray oil for sautéing vegetables, but only natural oils such as olive/canola.
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