SALTED BUTTER
Summary
This salted butter is made from pasteurized cream, salt, and cultures, which are simple and high-quality ingredients. The product is minimally processed, retaining the nutritional benefits of dairy fats without the inclusion of harmful additives or seed oils. Its clean label and straightforward composition contribute to a high score, although it is slightly less optimal than raw, unsalted butter due to the presence of salt.
At a glance
Key ingredients 3
Pasteurized creamGood
Pasteurized cream is a primary ingredient in butter, providing a rich source of dairy fats. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality fat source compared to seed oils.
Benefits
Rich in fat-soluble vitamins such as A, D, E, and K, which are essential for various bodily functions. Provides a source of energy and supports the absorption of these vitamins.
SaltNeutral
Salt is added to enhance the flavor of butter. It acts as a preservative, extending the shelf life of the product. The amount used in butter is typically moderate, contributing to its savory taste.
Risks
Excessive salt intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative, helping to maintain the product's freshness.
CulturesNeutral
Cultures are used in butter to develop flavor and potentially introduce beneficial bacteria. They contribute to the fermentation process, which can enhance the taste profile. The presence of cultures may also support gut health, although the impact is minimal in butter.
Benefits
May introduce beneficial bacteria that support gut health, although the effect is limited in butter.
Processing
Processed Culinary Ingredients
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store