Svenskt Smör - Normalsaltat
Summary
This butter is made from pasteurized cream, milk culture, and salt, which are simple and recognizable ingredients. The product is minimally processed, maintaining the natural qualities of the cream, and contains no artificial additives or seed oils. While the salt content is a consideration, the overall ingredient quality and low level of processing contribute to a favorable rating.
At a glance
Key ingredients 3
CreamGood
Cream is a primary ingredient in butter, providing a rich source of dairy fats. It is typically pasteurized to ensure safety and quality. As a dairy product, it contains beneficial fats and fat-soluble vitamins.
Risks
Potential risks include lactose intolerance or dairy allergies in sensitive individuals.
Benefits
Rich in fat-soluble vitamins such as A, D, E, and K, which are essential for various bodily functions.
Lactic acid cultureNeutral
Lactic acid culture is used to ferment cream, enhancing flavor and texture. It is a natural component in cultured dairy products. This ingredient does not significantly impact health positively or negatively.
Benefits
May contribute to improved flavor and texture of the butter.
SaltNeutral
Salt is added to enhance flavor and preserve the butter. Excessive salt intake can lead to health issues such as hypertension. While necessary in small amounts, it is often overconsumed in processed foods.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative in butter.
Processing
Processed Culinary Ingredients
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