Butter
Summary
This butter is made from pasteurized cream and salt, which are simple and high-quality ingredients. The minimal processing involved in its production helps retain the nutritional value of the dairy fat, providing essential fatty acids and fat-soluble vitamins. Its clean label and lack of harmful additives contribute to a high score, although it is slightly less optimal than raw, cultured butter.
At a glance
Key ingredients 2
Pasteurized CreamGood
Pasteurized cream is a high-quality source of dairy fat, providing essential fatty acids and fat-soluble vitamins. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a key ingredient in butter, contributing to its rich texture and flavor.
Benefits
Rich in fat-soluble vitamins such as A, D, E, and K, which are essential for various bodily functions.
SaltNeutral
Salt is used to enhance flavor and preserve the butter. It is a common culinary ingredient with no significant processing concerns. While it adds taste, excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive intake of salt can contribute to high blood pressure and cardiovascular issues.
Benefits
Provides essential sodium, which is necessary for maintaining fluid balance and nerve function.
Processing
Processed Culinary Ingredients
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