How much is one stick of butter?

In this short article, we will answer the question “How much is one stick of butter?” and discuss how much butter can be eaten in one day, and if it is advisable to eat butter every day. We will also discuss whether butter is better than margarine.

How much is one stick of butter?

One stick of butter equals 113 grams. It is also equivalent to 1/2 cup, or 8 tablespoons of butter.

How much butter should you eat each day?

Consuming no more than 40 grammes of butter per day should be done in tiny portions. Among other things, it can be used in bread and as a way to season some foods.

Is butter safe to eat every day?

Yes, if you eat little and often. Butter is a fatty food that has been linked to health hazards when consumed in excess. As a result, it should only be drunk occasionally.

Although butter is produced using a more natural technique, it must still be consumed in moderation, along with a varied, sufficient, and balanced diet that is naturally high in nutrients.

Alternating the use of butter with other dairy products, like low-fat cheeses like ricotta, cottage, and fresh, is a healthy choice because, in addition to having a lower calorie count and less fat, they also include higher levels of calcium and proteins.

Which is healthier, butter or margarine?

The butter. Compared to margarine, which is an extremely processed product, it is less industrialised. The difference goes far beyond taste. Butter is a milk-derived product that is made by beating cream (cream), and it is high in salt, lactose, and saturated fats. 

Vegetable oils, which contain unsaturated fats, are hydrogenated at a high temperature to create margarine, which converts the original fat into partially saturated and trans fats (hydrogenated).

Butters used to be thought of negatively. However, in general, the levels of calories and fat in butter and margarine are comparable. Their diverse origins set them apart from one another. 

Margarine should be avoided since, despite having vitamins, it also contains preservatives and stabilisers and is a synthetic fat that goes through chemical reactions to solidify. 

But butter is a natural foodstuff that our bodies naturally digest despite being high in saturated fat and cholesterol. It is important to note that butter is simply milk cream that has been whipped into a creamy emulsion. 

In this product, saturated fat and cholesterol, which are present in many foods of animal origin, are predominant. Trans fat is found in margarine, which is made by hydrogenating vegetable oils (artificially produced to keep it longer and leave it with a good consistency).

When compared to butter, margarine has a greater source of trans fatty acids (TGAs). Vegetable oil is hydrogenated to create TFAs, which raise plasma LDL cholesterol (low-density lipoprotein).

What are the benefits of eating butter?

  1. It has a lot of lauric acids, which aid in preventing fungus infections in the body.
  2. It has a lot of vitamin A, making it excellent for the eyes.
  3. It has a lot of vitamin K2, which helps prevent joint illnesses like osteoporosis and arthritis.
  4. It is an antioxidant; since this type of food fights the so-called free radicals, which harm the body, it aids in illness prevention and slows down the ageing process.
  5. Because butter includes “healthy saturated fats,” the body perceives the fat as being natural and can metabolise it.

What is the story of butter?

According to American food historian Harold Mcgee, butter has been consumed since the first dairy cultures appeared. At first, when domesticating cows was not yet a tradition, it was made with the milk of sheep or goats.

The traditional marketing of butter in the Scandinavian Peninsula of Europe, which dates back to the 12th century, has a long history. 

Europeans who lived in swampy areas between the 11th and the 14th centuries put the produce in barrels called firkins and buried them in the peat to preserve the butter.

It was primarily a cuisine that peasants consumed during the Middle Ages. After the 16th century, when the Catholic Church permitted butter to be the only meal of animal origin consumed during Lent, it gradually crept into the kitchens of nobility.

When butter started to replace lighting oils because they were becoming limited, Cardinal Georges d’Amboise made the choice.

The English soon gained a reputation for serving meats and vegetables that have been drenched in butter. Soon, it was being investigated by European chefs as a sauce and confectionery ingredient.

When butter became scarce in France around 1870, cheap animal fat and vegetable shortening were combined to create margarine.

Additionally, the first factories for butter, which had previously been made manually on farms, were built in the later decades of the 19th century. 

The development of the centrifuge, a device that mechanically separates the milk’s fat from the rest of the milk, was what made it possible for this product to proceed in its industrialization.

Otto Hunziker, a Swiss dairy expert who wrote a book in 1920 with butter-making instructions, laid the foundation for the industry to standardise production.


In this short article, we answered the question “How much is one stick of butter?” and discussed how much butter can be eaten in one day, and if it is advisable to eat butter every day. We have also addressed whether butter is better than margarine.


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