BUTTER
Summary
This butter is a minimally processed product made primarily from milk, lactic culture, and salt, which are simple and natural ingredients. It provides a rich source of saturated fats and retains natural vitamins, making it a wholesome choice. The processing level is low, and there are no harmful additives or seed oils present, contributing to its high rating.
At a glance
Key ingredients 3
ButterGood
Butter is a natural dairy product made from churning cream, providing a rich source of saturated fats. It is often derived from grass-fed cows, which can enhance its nutritional profile with higher levels of omega-3 fatty acids and conjugated linoleic acid. Butter is minimally processed, retaining its natural vitamins such as A, D, E, and K.
Risks
Excessive consumption of butter can lead to increased cholesterol levels and heart disease risk due to its high saturated fat content.
Benefits
Butter provides essential fat-soluble vitamins and can be a source of healthy fats when consumed in moderation, especially if derived from grass-fed sources.
Lactic cultureNeutral
Lactic culture is used in butter production to ferment the cream, enhancing flavor and texture. It introduces beneficial bacteria that can aid in digestion and improve gut health. However, the amount present in butter is typically small and may not provide significant probiotic benefits.
Benefits
May contribute to improved flavor and texture of butter, and can introduce beneficial bacteria for gut health.
SaltNeutral
Salt is added to butter primarily for flavor enhancement and preservation. It helps to extend the shelf life of butter by inhibiting the growth of spoilage microorganisms. The amount of salt in butter is generally low, but excessive intake of salt in the diet can lead to health issues.
Risks
High sodium intake is associated with increased blood pressure and cardiovascular disease risk.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of butter.
Processing
Processed Culinary Ingredients
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