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 its high rating.
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 primary ingredient in butter, contributing to its creamy texture and flavor.
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 fat-soluble nutrients.
SaltNeutral
Salt is used to enhance flavor and preserve the butter. It is a common culinary ingredient that provides sodium, an essential mineral for maintaining fluid balance and nerve function. The amount used in butter is typically moderate, contributing to its taste without significant health concerns.
Risks
Excessive sodium intake can lead to high blood pressure and cardiovascular issues if consumed in large amounts.
Benefits
Provides sodium, which is necessary for maintaining fluid balance and proper muscle and nerve function.
Processing
Processed Culinary Ingredients
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