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Show BUTTER VERSUS SUBSTITUTES Information regarding various branches of the agricultural industry in-dustry in Utah has been compiled com-piled by .the Utah state farm, bureau, bu-reau, and the slogan, Use Utah Products, has been adopted. In this week's review, the following fol-lowing comparison relative to the food value of butter and butter substitutes is made: Millions of pounds of butter substitutes are sold in the United States every year. People are led to believe that these substitutes are equal to butter. Buying these substitutes by the consumers is not only affecting our largest industry in-dustry adversely, but it is almost certain to deplete the health of the citizens. The comparative food values of butter and oleomargarine are given as follows: Butter Percent. Fat 81.0 Moisture 15.5 Salt 2.5 Curd 1.0 Oleomargarine Fat 81.0 Moisture 14.5 Salt 3.0 Curd .... . 1.5 The difference between the food value of oleomargarine and butter is in the quality of fats and oils. The superiority of butter as a food is due to certain elements which are carried in the milk fat, and which are not to be found in sufficient quantity for human requirements in other animal or vegetable oils. |