Butter
Summary
This butter is primarily made from pasteurized cream, which is a high-quality ingredient, especially when sourced from grass-fed cows. It is minimally processed, retaining its nutritional value and providing beneficial fatty acids. The product's simplicity and lack of harmful additives contribute to its high rating.
At a glance
Key ingredients 3
Pasteurised CreamGood
Pasteurised cream is a primary ingredient in butter, providing a rich source of dairy fats. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality ingredient when sourced from grass-fed cows, offering beneficial fatty acids.
Benefits
Rich in healthy fats and fat-soluble vitamins like A, D, E, and K, supporting overall health and wellness.
SaltNeutral
Salt is used to enhance flavor and preserve butter. It is a common additive in many culinary products. While it does not provide significant nutritional benefits, it is essential for taste and preservation.
Risks
Excessive salt intake can lead to hypertension and cardiovascular issues.
Milk FatNeutral
Milk fat is a natural component of butter, contributing to its creamy texture and flavor. It is a source of saturated fats, which should be consumed in moderation. The quality of milk fat can vary based on the diet of the cows, with grass-fed sources being preferable.
Risks
High intake of saturated fats may increase the risk of heart disease.
Benefits
Provides energy and supports the absorption of fat-soluble vitamins.
Processing
Processed Culinary Ingredients
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