Butter
Summary
This butter is made from cream, lactic culture, and salt, which are simple and high-quality ingredients. It is minimally processed, retaining the beneficial nutrients found in cream, such as vitamin A and calcium. The absence of harmful additives or seed oils contributes to its high rating, making it a healthy choice within its category.
At a glance
Key ingredients 3
CreamGood
Cream is a high-quality source of saturated fats and fat-soluble vitamins. It is derived from milk and provides essential nutrients like vitamin A and calcium. When sourced from grass-fed cows, it may contain higher levels of omega-3 fatty acids and CLA.
Risks
Excessive consumption of saturated fats may contribute to cardiovascular issues in some individuals.
Benefits
Rich in fat-soluble vitamins and provides a source of energy. May contain beneficial fatty acids if sourced from grass-fed cows.
Lactic cultureNeutral
Lactic culture is used to ferment cream, enhancing flavor and texture. It involves the use of beneficial bacteria to convert lactose into lactic acid. This process can improve digestibility for some individuals.
Benefits
May improve the digestibility of dairy products and contribute to a tangy flavor profile.
SaltNeutral
Salt is used to enhance flavor and preserve the butter. It is a common culinary ingredient that provides sodium, an essential mineral. However, it lacks the trace minerals found in unrefined salts.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Provides essential sodium needed for various bodily functions.
Processing
Processed Culinary Ingredients
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