Butter

Butter is produced by churning cream, resulting in the separation of butterfat from the proteins and other components of milk.

Due to its high content of saturated fats, butter has a firm texture at room temperature and the ability to withstand high temperatures when cooking.

In addition, butter is a source of important vitamins, such as Vitamin A, Vitamin D, Vitamin E, and Vitamin K, as well as minerals including calcium and phosphorus.

Nutritional Value

Butter is a high-calorie product, rich in fats and nutrients. On average, 100 grams of butter contain about 717 calories, almost exclusively from 81 grams of fats, including saturated fats.

Despite its high fat content, butter contains minimal carbohydrates, around 0.06 grams.

The glycemic index of butter is nearly zero, and it has no glycemic load.

Usage Recommendations

To maximize the benefits of butter, it is recommended to follow these guidelines:

• Choose organic butter as it contains more omega-3 fatty acids and vitamins.
• Use butter for cooking over low to medium heat, avoiding high temperatures that can lead to the formation of harmful trans fats.

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