By product produced after churning fresh milk is butter. It has proteins, butterfat and water as main components. Mostly it is eaten by spreading on piece of loaf or used as condiment, and its uses in cooking are diverse such as baking, sauce making and pan frying. The butter made from cow’s milk is considered of best quality while it can also be produced from the milk of goat, sheep and buffaloes.
The color of butter depends on the feed of animal but mostly it is in pale yellow color and it varies from deep yellow to white. Butter is source of vitamins and is high in fats and cholesterol. With such an high amount of fats butter causes heart problems as it contains saturated fats. To avoid this cardiac problem there is substitution for butter, margarine this contain unsaturated fats thus decreases the chances of heart diseases.
People who are allergic to milk should refrain themselves from butter for it contains allergy causing proteins which may produce certain reactions. So butter is provides good amount of energy, at the same time it must be eaten safely as it contains fats and cholesterol.
Nutritional value of butter per 100 grams:
- Energy 2999kj
- Carbohydrates 0g
- Fat 81g
- Saturated 51g
- Monosaturated 21g
- Polysaturated 3g
- Proteins 1g
- Cholesterol 215mg
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