At a glance
Summary
This traditional salted butter is made primarily from pasteurized cream and salt, which are simple and recognizable ingredients. The product is minimally processed, maintaining the natural qualities of the cream, and contains no harmful additives or seed oils. Its clean label and high-quality ingredients contribute to a favorable health rating.
Key ingredients 3
Pasteurized creamGood
Pasteurized cream is a primary ingredient in butter, providing a rich source of saturated fats. It is processed through pasteurization to eliminate harmful bacteria, ensuring safety and extending shelf life. The cream is a natural source of fat-soluble vitamins like A, D, E, and K.
Risks
Excessive consumption of saturated fats may contribute to cardiovascular issues in some individuals.
Benefits
Rich in fat-soluble vitamins and provides a creamy texture and flavor to the butter.
SaltNeutral
Salt is added to enhance the flavor of the butter. It is a common culinary ingredient that provides sodium, an essential mineral for various bodily functions. The salt used here is likely refined, lacking additional trace minerals found in unrefined salts.
Risks
High sodium intake can lead to increased blood pressure and related health issues.
Benefits
Enhances flavor and acts as a preservative, extending the product's shelf life.
Lactic culturesNeutral
Lactic cultures are used in butter to develop flavor and texture through fermentation. They contribute to the tangy taste and can improve the digestibility of the product. The cultures are beneficial for gut health, although their impact is minimal in butter due to low quantities.
Benefits
May support gut health by introducing beneficial bacteria, although the effect is limited in butter.
Processing
Processed Culinary Ingredients
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