I sometimes (ok, often) drink olive oil (extra virgin with no additives) instead of eating some butter. Does anyone know what the difference in fat contain and how it affects the body differently?
Obviously, I can’t add olive oil to my coffee, it will taste awful, but I do pour it over my steak for example.
Butter vs Olive oil
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There’s a bit more fat in olive oil than butter 14 grams vs. 12 grams per tablespoon.
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Olive oil is primarily monounsaturated, butter is primarily saturated. How they get ranked depends on which study you read, haha. More saturated --> fewer breakable bonds --> less oxidation, I think. Hopefully someone less lazy than me will chime in. In my book they’re both healthy fats, although I won’t cook with olive oil because of the potential for oxidation when it’s heated.
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I think there’s a thread on here about Starbucks in ?Italy? making coffee with olive oil. Sounds terrible to me!
As long as it’s all healthy stuff, I like variety. It’s the spice of life.
I used to always crisp my bacon until it was stiff. Now I find I like it soft - I think because that’s my fave way to get fat now. I can just throw it in a bowl in the micro for a minute or so. I eat it soft and the remaining bacon fat is already nicely contained in the bowl.
Butter, stick, salted (per 100 g) | |||
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Water | 15.8 | g | Analytical |
Total sugar (all lactose) | 0.58 | g | Analytical |
Total lipid (fat) | 82.2 | g | Analytical |
Fatty acids, total saturated | 45.6 | g | Analytical |
Fatty acids, total monounsaturated | 16.9 | g | Analytical |
Fatty acids, total polyunsaturated | 2.52 | g | Analytical |
Oil, olive, salad or cooking (per 100 g) | |||
Water | 0 | g | Analytical |
Total sugar | 0 | g | Assumed 0 |
Total lipid (fat) | 100 | g | Other procedure used from imputing |
Fatty acids, total saturated | 13.8 | g | Calculated |
Fatty acids, total monounsaturated | 73 | g | Calculated |
Fatty acids, total polyunsaturated | 10.5 | g | Calculated |
Source: U.S. Department of Agriculture