Butter is made by separating thin cream from skim milk and then stirring the thin cream. Butter can be divided into raw butter (made directly from raw milk), superfine butter (only uncooked milk or pasteurized cream) and fine butter (partially frozen milk). In taste, it can also be divided into original flavor, semi-salt and salted butter. The biggest difference between butter and cheese is the composition. Butter has a higher fat content.

Efficacy and function of butter

1. Increase satiety

Butter is rich in fat, maintaining body temperature and protecting internal organs; Provide essential fatty acids; Promote the absorption of these fat-soluble vitamins; I feel full.

2. Promote physical development

Butter is rich in copper, which is an indispensable micronutrient for human health. It has an important influence on the development and function of blood, central nervous system and immune system, hair, skin and bone tissue, brain, liver and heart.

3. Improve anemia

Proper consumption of natural butter can improve anemia symptoms caused by eating unsaturated fatty acids or margarine.

Nutritional value of butter

The nutrition of butter is the first in dairy products, and its main component is fat, which is much higher than cream, and its content is about 90%. The rest is mainly water and cholesterol, but also contains a variety of fat-soluble vitamins, basically excluding protein. You can fry fish, steak, toast and spread bread, which is not only nutritious, but also very mellow and delicious, sweet and delicious.

Harm of butter

Butter contains a lot of saturated fatty acids and is extremely high in calories. 100g butter has 888 calories, which is more than 8 times that of rice. Eating too much tends to gain weight.

The levels of triglyceride, total cholesterol and low-density lipoprotein cholesterol in diabetic patients are often higher, while the level of high-density lipoprotein cholesterol is lower. Butter is high in fat, mostly unsaturated fatty acids, which will increase the cholesterol level, which is not conducive to the control of diabetes patients.

Margarine contains more trans fatty acids, which will increase LDL (low density lipoprotein cholesterol, also known as "bad cholesterol") in the blood and increase the risk of coronary heart disease. Some data show that the probability of suffering from cardiovascular diseases is 3 ~ 5 times that of saturated fatty acids, and it may even damage people's cognitive function.

The main component of butter is fat, the content of which is about 90%, and the rest is mainly water and cholesterol, basically excluding protein. One of the most feared situations during pregnancy is excessive weight gain. If pregnant women eat a lot of butter, it may lead to a giant baby and affect the health of the fetus.