Breadspread is a general term for the fats spread on bread, covering butter, margarine, and low-fat spreads. Butter is churned cream with at least 80 percent milk fat and a rich flavour; margarines are made from vegetable oils, sometimes hydrogenated in older formulations, and modern spreads blend oils with water and emulsifiers to cut fat and saturated fat content. Nutritionally they contribute energy and fat-soluble vitamins, with spreads often fortified with vitamins A and D. Choice between them involves taste, cooking performance, cost, and dietary goals around saturated fat intake, and labelling rules define what each product may be called.