Butter has been one of the main human foods for many centuries. This product, obtained from cow's milk, has many beneficial properties. But recently, some people began to abandon it, considering it harmful because of the large amount of animal fats. The question is still controversial, so to understand it, you need to study the chemical composition of butter, determine its calorie content and nutritional value.
general characteristics
Butter is obtained from natural cow's milk by whipping cream. It contains from 50 to 99% fat. And since it is milk fat, then it contains all the trace elements of milk. In fact, these are ordinary creams, from which the liquid is removed in a special way, as a result of which only fats remain. Due to its high nutritional and energy value, butter is considered the best source of fat.
For the first time, oil began to be used as food in ancient India about 4 thousand years ago. This product quickly became popular all over the world. By the 9th century, oil was widely spread among the people. It was made independently from milk and cream. Due to the short shelf life, the oil was melted in a Russian stove. As a result, Russia has become a major supplier of ghee to the world market. And from the beginning of the 19th century, butter produced industrially began to be sold.
Butter production
To get a kilogram of oil, they process about 25 liters of natural cow's milk. This is done using a separator. If it is overheated, ghee is obtained. A real high-quality product is made completely without additives, only cream should be in its composition. If vegetable fats are added, it is no longer oil, but a spread.
Now on sale you can find several varieties of natural butter, whose chemical composition is almost the same, the differences are only in calorie content and nutritional value. Their fat content is also different, and this can be determined by the name:
- tea oil contains only 50% fat;
- in a sandwich, up to 61%;
- peasant - the most common, with a fat content of 72%;
- amateur contains about 80% fat;
- and traditional is the most high-quality and fatty oil, it contains 82% of fats.
In addition to the usual sweet cream butter, sour cream can be found on sale. It is made using sourdough and has a specific taste and aroma. A separate variety is also considered "Vologda" oil. It is produced at a higher temperature than usual. Many people also like butter with various flavoring additives: with fruit fillers, chocolate, vanilla.
Butter: chemical composition of the product
Like milk, it contains many healthy minerals. Most oil contains potassium, calcium and phosphorus. A little less sodium and copper. It also contains zinc, iron and magnesium.
But if you consider the chemical composition of butter in detail, you can find other trace elements. It contains cholesterol, casein, lactose, many saturated and unsaturated fatty acids, linoleic and arachidonic acids, butyrate. Not all of these substances are equally beneficial. With intolerance to milk proteins, you can use ghee, which lacks lactose and casein. But fatty acids are necessary to maintain the normal functioning of all organs.
Nutritional Information 100 g butter
The vitamins contained in this product are necessary for the normal functioning of the body. Most of all it contains vitamin A - almost 450 mcg per 100 g. There are a lot of other fat-soluble vitamins - D and E. in butter. It also contains vitamins PP, B2 and B1. The rest are so few that it makes no sense to take them into account.
The amount of protein, fat and carbohydrates is different from what is in milk. After all, oil is what is concentrated on the surface, it contains mainly milk fats (about 80 grams per 100). And all the proteins and carbohydrates remained in the milk. The chemical composition and nutritional value of butter show that it is not recommended to consume it in large quantities. Indeed, 100 g of product is one and a half times higher than the daily rate of fat. Although there are almost no proteins and carbohydrates in it, not more than 1%, and calorie content is about 700 kcal per 100 g. But even a small portion of the oil can provide the body with energy, as it is absorbed completely and quickly.
Useful properties of oil
It has long been known that dairy products contain many healthy nutrients. The chemical composition of butter proves this. But all the same, disputes still do not stop, this product is useful, or harmful. Many believe that it leads to the accumulation of cholesterol and exacerbation of cardiovascular diseases. But in fact, when used correctly, this oil is not only good for health, but often even necessary.
Butter has the following beneficial properties:
- easy to digest, improving digestion and bowel function;
- has a high calorie content, providing the body with a large amount of energy;
- stimulates the renewal of brain cells;
- participates in the synthesis of sex hormones;
- contains a lot of fat-soluble vitamins, which ensure the normal condition of hair, skin and nails;
- reduces inflammatory processes;
- helps protect the body from hypothermia, because it is recommended to eat it in winter;
- improves the physical and mental development of children;
- accelerates the healing of the digestive tract mucosa with gastritis and peptic ulcer.
What harm can it do?
But despite the rich chemical composition and nutritional value of butter, it is not always useful. Some people are not recommended to use this product. This is due to the content of cholesterol, which can be deposited on the walls of blood vessels. Therefore, it is contraindicated in obesity, acute heart failure, atherosclerosis, thrombosis, after a stroke. Do not use butter, like other dairy products, with lactose intolerance. In this case, flatulence, indigestion, diarrhea, and abdominal pain may occur.
How to use
The nutritional value of 100 grams of butter is such that it should not be consumed in large quantities. It is usually recommended to eat 10 to 30 grams per day. It is important to choose the right oil when buying. It is recommended to purchase what is wrapped in foil. This way all its useful properties are better preserved, because in the light oil quickly oxidizes. Therefore, it is better to store it in an opaque container in the refrigerator.
It is often recommended to replace butter with vegetable. But there are dishes that will become tasteless because of this. Traditionally, pancakes, dumplings, dumplings, pasta are used with butter. Porridge, both milk and regular on water, is also tastier with it. Oil is added to pastries, desserts, soups. But the most common dish is a sandwich. Oil is spread on bread and combined with sausage, ham, cheese or jam. This is a great and nutritious breakfast dish.
Consumer Reviews
Butter is one of the most popular dairy products. And despite the fact that lately much has been said about its harm, they have not begun to use it less. Some try to buy cheaper options, but in this case there is a danger that you will not buy oil, but a spread with herbal supplements. For some, this is even better, but many people like natural butter. It is better if it is 72-82% fat. Someone cannot imagine life without a sandwich with butter for breakfast, others purchase it for adding pasta or mashed potatoes to cereals. Moreover, people note that if you use oil in moderation, it does no harm, only benefit.