What Everyone Should Know About Butter

It is almost impossible to imagine any nutrition without sweet butter melting in the mouth. However, from year to year, the question of an extremely unhelpful and high-calorie butter composition is raised. Whether this is true, we will find it out now.

Composition of butter

100 grams of the product includes the following amount of minerals in mg:

  • potassium – 30;
  • phosphorus – 30;
  • calcium – 24;
  • sodium – 15;
  • selenium – 1;
  • magnesium – 0.4;
  • iron – 0,2;
  • zinc – 0.1;
  • copper – 0.025;
  • manganese – 0.002.

Butter is not rich in minerals, and the product is distinguished only by a small amount of calcium, potassium, phosphorus and selenium. However, with vitamins, things are better, there is a right amount of vitamins A, E and K. But to be honest, butter is not a constant source of vitamins, since its consumption is completely unstable.
100 grams of butter contains the following types of vitamins in mg:

  • vitamin E – 1;
  • vitamin E – 1;
  • vitamin A – 0.4;
  • beta-carotene – 0.3;
  • Vitamin PP (niacin) – 0.2;
  • vitamin D – 0.13;
  • vitamin B2 – 0.12;
  • vitamin РР – 0,1;
  • vitamin B5 – 0.05;
  • vitamin B1 – 0.01.

Nutritional composition of butter for 100 grams of the product:

  • fats – 81 g;
  • carbohydrates – 1.4 g;
  • proteins – 1 g;
  • water 24 g;
  • ash – 0.4 g;
  • saturated fatty acids – 47 g;
  • unsaturated fatty acids – 2.2 g;
  • cholesterin 215 mg.

As we can see, butter contains unacceptably many saturated fats, and this is approximately 2.5 times higher than the permissible norm. A similar situation with cholesterol, its amount is just off the scale! People with excess weight are entirely prohibited to eat it.

Benefit and harm of butter

As already noted above, butter is a high-calorie product, its caloric content is approximately from 480 to 720 kcal / 100 grams, depending on the fat content. Of course, butter entirely cannot be excluded from the diet, but it is necessary to limit it.
There are also cases of allergic reactions to butter. This is due to the presence of milk proteins in the product.
People suffering from digestive problems are recommended to eat butter. This product promotes the speedy healing of various ulcers in the digestive tract. Also, the oil perfectly envelops the walls of the intestines and duodenum, reducing painful spasms.
In general, butter is an excellent product for strengthening the body and maintaining strength in it. A sandwich with butter for breakfast will provide you with energy for the rest of the day.

Proper storage of butter

Storage conditions
To keep the butter fresh for a long time, store it correctly. It is forbidden to leave the butter in the sun.
It is also better to pack butter in hermetically sealed dishes to prevent foreign smells. It will be best to put the butter in the refrigerator at 0-6 ° C, packed in foil.
Shelf life
On average, under the right storage conditions, the butter can be kept for up to 20 days at the temperature of 0-6 ° C.
Storage in the freezer
If you decide to store butter in the freezer, the necessary condition is the presence of a sealed package. Shelf life, in this case, is about 15 days.
Butter production
Butter is an emulsion process in which water is a dispersed phase, and fat is a dispersed medium, proteins act as an emulsifier. When cooled, the butter hardens.
Butter is produced from cow’s milk, sometimes from sheep’s goat, goat’s milk, buffalo milk. Salt, preservatives, flavours are added.
The colour of the resulting butter depends on the nutrition of the animals and varies from bright yellow to almost white.

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