Margarine and canola oil are two of the most popular cooking oils and spreads, but which one truly deserves a spot in your kitchen?
Below, I’ll explore the differences between the two and determine which one comes out on top. So let’s dive in!
Comparing margarine vs canola oil
| Margarine (hard stick) | Margarine (soft) | Canola oil | |
| Solid or Liquid? | Solid | Solid | Liquid |
| Smoke Point (Fahrenheit) | 410-430 degrees | 410-430 degrees | 225-445 degrees |
| Primary Fat | Monounsaturated | Monounsaturated | Monounsaturated |
| Taste | Buttery | Buttery | Neutral |
| Good for Cooking… | Raw, low heat, moderate heat | Raw, low heat, moderate heat | Raw, low, moderate, and high heat |
| Allergens | Soy, corn, etc | Soy, corn, etc | Rapeseed, canola |
| Gluten-free? | Yes | Yes | Yes |
| Keto? | Yes | Yes | Yes |
| Paleo? | No | No | No |
| Vegan? | Yes | Yes | Yes |
Differences between margarine and canola oil
Let’s start with the basics. Margarine is typically made from vegetable oils, such as soybean, sunflower, or canola oil, and has a solid consistency due to hydrogenation or the addition of trans fats. It can be further classified into two main types: hard and soft.
Hard sticks of margarine are firmer and solid at room temperature, making them suitable for baking and cooking applications that require a solid fat. Soft margarine, on the other hand, is spreadable even when refrigerated and is typically used as a spread or topping due to its softer texture.
Canola oil, on the other hand, is a type of vegetable oil extracted from the seeds of the canola plant. Unlike margarine, it has a liquid form due to its high content of monounsaturated fats.
Baking and cooking with margarine vs canola oil
Besides spreading it right on bread or baked goods, you can also use margarine for baking cakes, muffins, and pastries. The solid consistency of margarine in stick form makes it easy to cream with sugar and whip into fluffy perfection. Plus, it adds a lovely tenderness to your baked goods, making them moist and indulgent.
Canola oil is especially great for recipes that call for liquid fats, like muffins or quick breads. Canola oil’s lightness also helps create a delicate crumb and a moist texture.
When it comes to cooking, margarine can bring a rich taste to sautés and pan-fried dishes, thanks to its buttery flavor. It also has a higher smoke point than butter, meaning it can withstand higher cooking temperatures without burning. However, be cautious of the margarine’s water content, as it may cause spattering in the pan.
Canola oil can also have a pretty high smoke point, so you can use it for stir-frying, deep-frying, and even grilling. Personally, I prefer using canola oil for cooking due to its lighter flavor and mouthfeel. Margarine can sometimes feel greasy and taste artificial.
Can margarine and canola oil be substituted for each other?
Yes, margarine and canola oil can be substituted for each other in some recipes.
As a general guideline, you can use a 3:4 ratio, meaning if the recipe calls for 1 cup of margarine, you can substitute it with 3/4 cup of canola oil.
However, keep in mind that the substitution may affect the texture and flavor of the final dish, so it’s important to consider the specific recipe and its requirements.
Nutrition: Margarine vs canola oil
Both margarine and canola oil are sources of dietary fat, but they have distinct differences.
Margarine is a processed spread made from vegetable oils that may contains trans fats and additives, so it’s best to read the labels and opt for those with zero trans fats and artificial ingredients.
Canola oil is a refined oil, also known as refined, bleached, and deodorized (RBD) oils. So, while canola oil is higher in monounsaturated fats and omega-3 fatty acids, which are beneficial for heart health, it may not be the purest, most natural option out there.
In addition, canola oil has more total fat (because there are no other ingredients), so it’s higher in calories than margarine.
| Per tablespoon (15mL) | Margarine (hard stick) | Margarine (soft) | Canola oil |
| Calories | 100 | 102 | 124 |
| Polyunsaturated | 3.4 g | 3.0 g | 3.9 g |
| Monounsaturated | 5.5 g | 6.3 g | 8.9 g |
| Saturated | 2.1 g | 1.6 g | 1.0 g |
| Trans | 0 g | 0 g | 0.1 g |
| Total Fat | 11.3 g | 11.2 g | 14 g |
| Cholesterol | 0 | 0 | 0 |
The primary fat source is bolded.
How to store margarine and canola oil
Margarine should be stored in the refrigerator to maintain its solid form and prevent spoilage. Make sure you keep it tightly sealed to avoid absorbing any odors from other foods in the fridge.
Canola oil, on the other hand, can be stored at room temperature in a cool, dark place away from direct sunlight. It’s essential to close the bottle tightly to prevent oxidation, which can cause the oil to go rancid.
Margarine vs canola oil: Which is better
So, which one is better overall?
It ultimately depends on your specific needs and preferences. If you’re looking for a solid fat or butter replacement for baking purposes, margarine can be a good choice, as long as you opt for varieties without trans fats. On the other hand, if you’re primarily focused on cooking and want a versatile oil with more nutritional benefits, canola oil is an excellent option.
If I had to pick one, I would go with canola oil. However, canola oil is typically refined, so it’s better to go with a cold-pressed or minimally processed option instead, such as extra virgin olive oil.
FAQs
It depends on the specific type of oil and margarine, but in general, oils such as olive oil or avocado oil are considered healthier than margarine, as they contain healthier fats and fewer additives.
Butter with canola oil can be a healthier alternative to regular butter as it reduces the saturated fat content and provides some heart-healthy fats. However, it should still be used in moderation.
It depends on the specific ingredients in both margarine and vegetable oil, but in general, margarine tends to contain more trans fats and additives, while vegetable oil can be a more natural and unprocessed option, making it generally considered healthier.
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