At a glance
Summary
This butter is made from cream and milk cultures, which are minimally processed ingredients, contributing to its high quality. The product is primarily composed of healthy fats and lacks any harmful additives or seed oils, making it a nutritious choice. Its simple ingredient list and low processing level enhance its nutritional profile, similar to high-quality traditional butters.
Key ingredients 2
CreamGood
Cream is a high-quality source of dairy fat, providing essential fatty acids and fat-soluble vitamins. It is minimally processed, especially when derived from grass-fed cows, which enhances its nutritional profile. Cream is a traditional ingredient in butter, contributing to its rich flavor and texture.
Risks
Excessive consumption of cream can lead to increased calorie intake and potential weight gain.
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.
Milk culturesNeutral
Milk cultures are used in the fermentation process to develop flavor and texture in dairy products. They are generally considered neutral as they do not significantly alter the nutritional profile of the product. The presence of cultures can enhance the digestibility of dairy products for some individuals.
Benefits
May improve the digestibility of dairy products and contribute to the development of beneficial probiotics.
Processing
Processed Culinary Ingredients
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