Before using butter, here are some things you should know first.
BUTTER – Here are the nutrition facts, fats, and health concerns associated with butter. Check out these details below!
Oil, ghee, shortening, butterfat, margarine, oleo, spread, and churned cream are the other terms we can use to call butter. This is the product when fat is churned by the cream of milk. Among the countries considered as top users of this include India, the European Union, the United States, and New Zealand.
It can be refrigerated for one to three months and if frozen, it may last for up to a year. It can be stored at room temperature, refrigerator, or freezer. Its melting point is 98.6F and its smoke point is 350 F. It has two types – salted and unsalted.
This is often used in cooking. When put above the fire, this turns liquid with a nutty flavor. It is best to saute vegetables, adds complex flavor to sauces, and boost flavor and texture in baking goods. “Buttery” is often used to describe foods because it has a soft, creamy, and rich flavor with a faint of sweetness.
One tablespoon (14 grams) of butter has 100 calories a tablespoon of salted butter has the following:
- Calories: 102<
- Water: 16%
- Protein: 0.12 grams
- Carbs: 0.01 grams
- Sugar: 0.01 grams
- Fiber: 0 grams
- Fat: 11.52 grams
- Saturated: 7.29 grams
- Monounsaturated: 2.99 grams
- Polyunsaturated: 0.43 grams
- Trans: 0.47 grams
80 percent of its content is fat and among the fatty substances include cholesterol and phospholipids. It also has short-chain fatty acids (SCFAs) and dairy trans fats.
However, if taken or consumed excessively, this is where health concerns arise. One may suffer from milk allergy, lactose intolerance, and heart disease according to a post from Healthline.
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