All the benefits of butter – #letsmakeatclear
Benefits of butter – #letsmakeatclear
Everything you need to know about the benefits of butter and how to consume this complete, vitamin-rich food in a correct and balanced way
Discover more about the dairy world
Between memories and uses on Italian tables
How many memories connect butter to cuisine and popular culture: from the famous bread, butter, and jam snack that brought parents and children together, to the staple food for farm workers, to its use melted in cooking, and even to TV commercials.
The smoothness of butter has accompanied humanity for many centuries, thanks to its high nutritional content, which provided the right energy for working in the fields. Its use in first courses, main dishes, and desserts became widespread, especially in areas where dairy farming was predominant and alternative products for seasoning were not always easy to find. There are countless recipes around the world that call for butter.
After all, what would the world be without frosting on cupcakes?
Or without warm melted butter on ravioli or tortellini from our country’s culinary tradition?
In short, butter is an indispensable food in our culture, and although over the years people have tried to replace it with other lower-quality substitutes of vegetable and other origins, it remains one of the most consumed products in households around the world.
Benefits of butter, nutritional values, and properties
The benefits of butter, however, are less known and often underestimated. In reality, butter is a boost of vitamins, sodium, calcium, potassium, phosphorus, and water.
According to a study by the Humanitas Institute in Milan, 100 g of butter contain:
- 14.1 g of water
- 0,8 g di proteine
- 83.4 g of lipids, of which 48.78 g are saturated fats, 23.72 g are monounsaturated fats, 2.75 g are polyunsaturated fats (including 1.57 g of linoleic acid and 1.18 g of alpha-linolenic acid), and 250 mg of cholesterol
Among the vitamins and minerals, 100 g of butter provide:
- 930 µg of vitamin A (retinol equivalent)
- 2.4 mg of vitamin E
- 15 mg of potassium
- 16 mg of phosphorus
- 27 mg of calcium
- 7 mg of sodium
Butter is a safe food: here’s why
One thing is certain: butter is a safe food due to two fundamental characteristics.
- Butter is pasteurized: pasteurization of butter is mandatory by law. As reported on the Assolatte website, EU regulations require that butter has a minimum fat content of 82%, 2% dry matter, and 16% water, while salted butter (2%) has a fat content of 80%.
- The saturated fats in butter are short- and medium-chain, making them much safer than other types of lipids, including vegetable ones. This is because they do not require high temperatures to melt and are very energizing and easily digestible (if butter is consumed raw).
Benefits of butter, tips for proper consumption
According to Il Giornale del Cibo, there are many types of butter on the market:
- Light butter (3/4 butter), with a minimum milk fat content of 60% and a maximum of 62%;
- Light butter (1/2 butter), with a minimum milk fat content of 39% and a maximum of 41%;
- Mixed products (which also contain other vegetable fats);
- Concentrated butter, with reduced cholesterol content and at least 90% fat.
The benefits of butter are also linked to the processing of the product itself: it is a condiment obtained through a mechanical process (unlike margarine and other vegetable derivatives).
All that remains is to enjoy this exquisite food, rich in vitamins and complete.
