Butter

Butter is produced by churning cream, which separates the fat from the proteins and other components of milk.

Due to its high content of saturated fats, butter has a solid texture at room temperature and can withstand high temperatures during cooking.

Additionally, butter is a source of important vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K, and it also contains 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 a minimal amount of carbohydrates, around 0.06 grams.

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

Consumption 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 and medium heat, avoiding high temperatures that can lead to the formation of harmful trans fats.

Lipid Profile

Butter contains various types of fats that play an important role in its nutritional value. The main components of the lipid profile of butter are as follows:

• Saturated fats: about 62-65% of the total fat content.
• Monounsaturated fats: approximately 25-30% of the total fat content.
• Polyunsaturated fats: about 2-5% of the total fat content, of which:
  • Polyunsaturated Omega-3 ALA: less than 1%.
  • Polyunsaturated Omega-3 DHA and EPA: not present in significant amounts.
  • Polyunsaturated Omega-6 LA: less than 1%.
  • Polyunsaturated Omega-6 AA: not present in significant amounts.
• Trans fats: in small amounts, usually less than 1%.

Thus, butter is a rich source of saturated and monounsaturated fats, while the content of polyunsaturated fats is minimal.

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