Which is better, butter or white oil on beef?

Butter and white oil have their own advantages in the process of roast beef, but if they are explained from the ingredient list and production steps, they can be compared in detail.

1. Component list:

Butter: It is an animal fat, rich in fat, cholesterol and saturated fatty acids.

White oil: it is a kind of vegetable fat, with less bad ingredients such as fat and cholesterol.

2. Production steps:

When beef is roasted, the butter will melt, which can increase the flavor and taste of beef and make the surface more golden.

White oil will not produce too much smell or taste during baking, which is more suitable for people with low-fat diet than butter.

Generally speaking, butter has obvious advantages in improving the aroma and taste of roast beef, but it should be eaten in moderation for people who need to control their weight or lower their blood cholesterol level. White oil has the advantages of low fat and cholesterol, which is more conducive to health, especially suitable for people who pay attention to healthy diet. Which oil is more suitable depends on personal taste, nutritional needs and occasions. It is recommended to use it moderately and control the dosage according to these factors.