Calories, kcal:

Proteins, g:

Carbohydrates, g:

Butter is a food product made from cream that is formed from. It is a concentrate of milk fat (78-82.5%, in ghee - about 99%). Salted and unsalted butter is available for sale. The addition increases the stability of the oil during storage. Butter and ghee are sold in four varieties: extra, superior, 1st and 2nd.

Calorie content of butter

The calorie content of butter averages 748 kcal per 100 grams of product, depending on the percentage of fat.

Butter contains vitamins, most of which are fat-soluble. The product is essential for normal skin regeneration, hair and nail growth, and has a beneficial effect on the condition of the mucous membranes.

The harm of butter

Butter - animal fat, which contains cholesterol, which has a detrimental effect on cardiovascular system and leading to the appearance of cholesterol plaques on the walls of blood vessels. The recommended intake of butter per day is no more than 5-15 g, while the benefits of the product will be greater than harm.

Characteristics of butter

The butter has a dense, homogeneous and plastic consistency, light yellow color, creamy taste and aroma of fresh cream. Small drops of liquid are acceptable on a cut of natural butter. High-quality butter spreads well, does not cut off (breaks down into fat and water), does not melt when stored outside the refrigerator.

Butter production involves whipping or separating high-fat cream. Industrial production is equipped with special devices for churning butter; various churns are used at home.

According to GOST 32261-2013, butter, depending on the characteristics of the manufacturing technology, is divided into:

• sweet and creamy;
• sour creamy.

Sweet and creamy - made from fresh cream; ordinary oil produced in Russia (calorizator). Sour butter - is produced from cream fermented with lactic acid ferments (to give the oil a specific taste and aroma). For the production of these two types, the cream is pasteurized at a temperature of 85-90 ° C.

Sweet butter is characterized by a pronounced creamy taste and pasteurization taste, without foreign aftertastes and odors. Sweet and sour butter is characterized by a pronounced creamy sour milk taste, without foreign tastes and odors.

Sweet butter and sour butter are subdivided into:

• unsalted;
• salty.

According to GOST 32261-2013, butter is made in the following range:

• Traditional: sweet-creamy and sour-creamy, unsalted and salted;
• Amateur: sweet-creamy and sour-creamy, unsalted and salted;
• Peasant: sweet-creamy and sour-creamy, unsalted and salted.

The main difference between themselves, important for oil, is the fat percentage: 82.5%, 80.0% and 72.5%, respectively. Amateur butter is characterized by a higher water content (20% in other types of butter, 16% in other oils, 1% in ghee) and some non-fatty substances than in other types of butter.

In addition to varieties according to GOST, oil is:

• Vologda oil. It is made from fresh cream, pasteurized at higher temperatures (97-98 ° C).
• Filler oils. It is made from fresh cream with the addition of flavoring and aromatic substances, and natural fruit and berry juices.

When choosing butter, you should give preference to a product in its original packaging, which indicates the composition and shelf life of the butter. The best option - packs of food paper with a layer of foil, in which there is butter with a fat content of at least 82.5%. A lower percentage of fat implies the addition of plant materials.

It is necessary to store the butter in an opaque porcelain, glass or ceramic oil can, in the refrigerator, no longer than 10-14 days. Frozen butter should be stored in the freezer according to the expiration date printed on the packaging and thawed by placing it in the refrigerator.

Butter in cooking

It is most useful to use butter in its natural form, spread on a sandwich or mixed with,. Traditionally, creams are prepared on the basis of butter, and the product is also added to the dough for pastries. It is not recommended to use butter for frying food, as heating produces carcinogenic substances.

For more information on butter, see the video clip “Product of the Day. Butter "of the TV show" On the Most Important! "

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The diet of a healthy person includes fats, proteins, carbohydrates, vitamins. Butter is a necessary and valuable product for the vital activity of the body, and it is very tasty. The modern dairy market provides a huge selection of these products. It is important to be able to distinguish true oil from a low-quality product. Butter, the calorie content of which is below 82.5%, does not belong to the quality category. Likewise, if it is made with the addition of substitutes.

Calorie content, chemical composition and fat content

From this classification it becomes clear that the naturalness of butter depends on its fat percentage.

The fattest butter is ghee. Manufacturers have achieved a high rate (98%) by removing sugar, water and proteins from natural butter.

How to choose a quality product

In the production of butter, it is permissible to add some ingredients that do not affect the amount of calories, but can enrich the taste. These are products such as berry and fruit juices, cocoa, honey, vanillin, sugar.

What you need to know about the quality of the oil in order not to buy a fake in a beautiful wrapper:

• Natural oil dissolves evenly in hot water;
• Margarine in such a medium will break into pieces;
• The real product from the freezer will defrost for a long time;
• The spread will easily spread over the bread in five minutes.

How much can you consume

Butter has become a part of our life. Morning breakfast is not complete without a sandwich with butter, cheese, sausage for a cup of coffee. We also use this "menu" when traveling. Baking cannot be imagined without this product at all, and it is also present in recipes for various dishes and dressings. Can it be consumed a lot and often, or not?

It is not recommended to consume a high-calorie product in large quantities. Small portions are healthy and necessary. They give energy, strength, and promote cell renewal. Various studies have shown that vitamin A contained in butter is not only useful, it is simply necessary for people with diseases of the stomach and duodenum (gastritis, ulcers), promotes faster wound healing. By the way, if the child is limited in the use of oil, he will not receive additional nutrients contained in the product. This can serve as a mental retardation of the baby.

But, a lot does not mean useful. In everything, it is necessary to observe the measure and in the use of oil as well. A large amount of cholesterol in it can lead to weight gain, and ultimately obesity. Therefore, it is necessary to control its intake - the daily rate is no more than twenty grams. In this case, the cholesterol level will remain the same and you will not be overweight.

Few people in childhood did not adore a sandwich made from a piece of fresh bread, richly spread with butter and sprinkled with sugar on top. Such a dessert was instantly gobbled up on both cheeks, especially on the street. But oil was not considered something special, and no one thought about what it consists of and what is its calorie content.

Features:

Butter is a simple and unassuming product that is present in the diet of any person. It is obtained from processed cow's milk, as well as from cream and sour cream. In order to get 1 kg of this product, you need to process up to 25 liters of milk.

The procedure for making butter itself is a complex physicochemical process in which there are two methods of separating fat from cream: by separation (hot) or churning (cold).

Application

Benefit and harm

Since the oil is high in calories and is easy to digest, it has both beneficial and harmful qualities. For instance, great content vitamin A has a positive effect on vision. And B vitamins and calcium improve nervous system, the condition of the muscular apparatus, bones, nail plates and hair.

It is definitely recommended to include a piece of butter in breakfast for people who are often cold, as well as for those who need to restore the body after prolonged physical exertion. In childhood and old age, the creamy product is useful in that it increases brain activity.

It has been proven that people with stomach and duodenal problems (if high acidity), with the constant use of oil, felt an instant improvement in well-being.

Despite a lot of positive properties, the oil also has disadvantages. First of all, it is cholesterol, which contributes to the development of atherosclerotic plaques, which increases the risk of cardiovascular diseases. But it is impossible to do without this substance: it participates in the construction of adrenal and sex hormones.

And, of course, butter contributes to weight gain, so you need to know when to stop in everything. The daily intake for a healthy adult is 10-30 grams, children under 3 years old are entitled to no more than 15 grams, and over 3 years old - up to 20 grams. Well, of course, butter contributes to weight gain, so you need to know when to stop. The daily intake for a healthy adult is 10-30 grams, children under 3 years old are entitled to no more than 15 grams, and over 3 years old - up to 20 grams.

Views

Butter is produced in 4 grades: first, second, extra and higher. It is also subdivided into sweet cream and sour cream types. They differ in the way they are made. There are also salted (2% salt) and unsalted varieties. By the way, salt increases the shelf life of butter.

The food product is distinguished by a low melting point (27–34 ° C) and solidification (18–23 ° C), which helps the body to quickly assimilate it.

In cooking, butter is used both as part of dishes (cereals, soups, gravies, sauces, side dishes, creams, omelets) and as an independent product. You can fry on it, but during the cooking process harmful carcinogenic substances are formed.

Storage

It is better to store in a glass or ceramic oil can in the refrigerator for no longer than 2 weeks, otherwise it will acquire an unpleasant odor and rancid taste.

Chemical composition

The taste, color, structure and smell of the oil completely depend on the manufacturing method, technical parameters and the composition of the substance.

Creamy product includes mono- and disaccharides, active polyunsaturated fatty acids (rachidonic, linoleic, linolenic). The fatty acid composition of the oil is much richer than that of animal and vegetable fats. It also contains cholesterol (a fatty substance), water, minerals (sodium, potassium, phosphorus, calcium, copper, manganese, zinc, iron) and even ash.

Of the vitamins, there are A, B, PP, E, D, carotene, as well as a high content of phosphatides (the need for them especially increases with nervous overstrain), tocopherols.

Particular reduction nutrients in the product it is observed in the autumn-winter period, therefore, the creamy product is often specially fortified with p-carotene.

The nutritional value

KBZHU is well-known in fan circles proper nutrition abbreviation for calories, proteins, fats, carbohydrates. Such a system is needed when calculating calories in order to correctly balance proteins, fats and carbohydrates.

KBZhU butter (with averaged indicators) is: kilocalories - 747.5, proteins - 0.5 g, fats - 82.5 g, carbohydrates - 0.8 g.

But it should be remembered that each person has his own individual KBZHU norm. An incorrectly selected balance of BJU will lead to a constant feeling of hunger, even with proper satiety. These data are not constant, they depend on age, season, metabolism, physical activity. Well, the goal is also important: the desire to lose weight, gain weight or maintain weight.

Caloric content of different types

The energy that the body receives with the complete assimilation of butter is characterized by calories, and the energy value of food helps to determine the calories.

Since there are many types of creamy products, therefore, the energy value of each type individually will differ.

"Tea"

Tea oil has the lowest mass fraction of fat - only 50%. And the calorie content per 100 grams is 540 kcal. Such a low percentage of fat is achieved by mixing milk fat with vegetable fat.

"Sandwich"

Slightly high-calorie butter "Sandwich". It is best suited for making toast and sandwiches as it spreads easily and does not crumble during cooking. The energy value of the product is 550 kcal, and the fat content is 61%. Low cost and low calorie content are due to the presence of not only a natural dairy component in the composition, but also light vegetable fats.

"Peasant"

The most popular and beloved by housewives butter "Peasant" (72%) has 665 kcal. Used for making creams and baking cakes. The product has such an energy value due to the fact that the vegetable fats included in the composition are chemically lightened.

"Home"

In this type of butter, sour cream is used instead of cream. Its mass fraction of fat can be different. The calorie content is usually 706 kcal.

Calorie content of butter: 680 kcal *
* average value per 100 g, depends on the fat content of the product and components in the composition

The belief that butter is unhealthy is wrong. In fact, the product is rich in minerals and vitamins of several groups. Used in moderation, it will not harm your figure.

Caloric content of oil 82.5, 72.5% fat and others

The nutritional value depends on how much fat is contained in the product and what components are included in its composition.

Popular types of butter with calories:

• Tea (50%) - 540 kcal. It is a mixture of vegetable fats and dairy products.
• "Sandwich" (61%) - 550 kcal. Ideal for sandwiches and toast.
• "Chocolate" (62%) - 640 kcal. The composition includes sweet additives.
• "Peasant" (72%) - 665 kcal. The most popular variety used in confectionery.
• "Homemade" (different fat content) - 706 kcal. Instead of heavy cream, sour cream can be used in the composition.
• "Amateur" (fat percentage from 78 to 80) - 710 kcal. The lower energy value is due to herbal supplements.
• "Traditional" (82%) - 750 kcal.
• "Ghee" (over 90%) - about 880 kcal.

The product has a high calorie content, however, if you consume no more than 10 g per day, then this will not affect the figure, and beauty and health will be preserved during a strict diet.

Calorie porridge with butter

Nutritionists advise eating sweet porridge with butter 1 or 2 times a week (only in the morning) due to the high calorie content of the dish. Oatmeal with milk contains about 100 kcal, if cereals are used, and not instant cereals. When butter is added, the indicator increases by 46 units, if boiled in water, then by 30 units. Read more about the calorie content of cereals.

The calorie content of buckwheat \u003d 135 kcal, if a piece of butter of 5 g is added (buckwheat porridge in water ~ 100 kcal per 100 g).

The calorie content of millet porridge in water is 90 kcal, in milk - 110 kcal. One spoon of creamy product helps to increase the indicator in the first case to 159 kcal, and in the second to 195 kcal. The energy value of barley boiled in water is 109 kcal. With butter, it increases to 130 kcal.

Mashed potatoes boiled in water or low-fat broth are considered a safe dish for the figure. Energy value is only 70 kcal per serving, however butter and milk increase this figure by 40 units. Read about that in our publication.

Calorie table of butter per 100 grams

Use the table to calculate the calorie content of butter in your dishes.

How much does your breakfast "weigh"

A butter sandwich for breakfast with a calorie content of 80 to 150 kcal is perfectly acceptable, even if a person wants to lose excess weight... If you completely exclude fats from the diet, you can face the problem of flaking skin, brittle nails, hair and other problems.

If you make a sandwich from a loaf, the value will be 150 kcal, from white bread - 3 units less.

The best option is black bread (a slice weighing 30 g). In this case, the calorie content will be 110-120 kcal. It is useful to use bread baked from flaxseed, whole grain, or bran flour for a sandwich. Read about the calorie content of bread. The morning meal should account for at least 30% of the total daily number of necessary energy units... By the way, about calories vegetable oil.

Indulge in the pleasure of eating a slice of fresh bread with a slice of delicious butter. If you are afraid to get better, just calculate the allowable daily rate product.

The butter obtained in the process of whipping natural cream has a high nutritional value and has a positive effect on the body. Its different types have different fat content. As a part of a natural product, there is usually nothing but cow cream. Sometimes salt and spices are added to it. A quality product can be yellowish or dark yellow, depending on the fat content of the cream.

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Chemical composition and BZHU

A large amount of trace elements is released in the chemical composition of a natural creamy product.

The nutritional value of the product is quite high. BZHU ratio:

The product contains a large amount of cholesterol - 215 mg, which is almost three times higher than the norm. The composition contains 18 g of water.

The calorie content of a product largely depends on its variety. 100 g of Peasant Oil contains 665 kilocalories. The sandwich variety contains 567 kcal, and the tea variety contains 545 kcal.

Real butter is produced only from natural cream and has a fat content of at least 82%. If the manufacturer specifies a lower amount of fat, then in this case additional food additives are present in the product. This is already spread, ersatz or margarine. Before buying oil, be sure to check its composition.

Product Application

The oil is used in cooking, medicine, cosmetology. In medicine, the product is used as a nourishing, warming and softening component. It is used in the treatment of esophagus, diarrhea, bronchitis, viruses, exhaustion of the body.

The most common use of oil in cooking. The product is used for preparing various dishes. Creams, desserts, sauces are made on its basis.

In order not to harm your health, oil should be eaten in limited quantities, otherwise it can cause intestinal upset. The product is allowed to be consumed by adults in the amount of 15-20 g per day, children in the amount of 10 g per day. It is recommended to spread it on bread and eat it with cheese, sausage, fish, vegetables or caviar.



Benefit and harm

In addition to its unique taste and aroma, the product has a mass useful properties, which are manifested in the following effects on the body:

• healing of wounds and injuries;
• restoration of the mucous membranes of the esophagus;
• prevention of diseases of the digestive system;
• treatment of gallstone disease;
• normalization of the production of sex hormones;
• improving the functioning of the central nervous system;
• stabilization of blood cholesterol levels;
• stimulation of the growth of new cells in the body;
• improving the condition of the skin, hair, nails.

For women, butter is necessary, as it helps prepare the body for pregnancy, saturate it with the required fats before starting the cycle, and stabilize the condition during menopause. Regular consumption of 1 teaspoon per day will help a woman maintain youthfulness and beauty of her skin, get rid of dryness and microcracks.

For men, the product is especially necessary with increased physical activity... After 40 years, it is important to eat 1 sandwich with butter for breakfast to prolong youth, increase potency, lower cholesterol levels, which will minimize the risk of stroke and heart attack.

Excessive use of oil can cause serious harm to the human body. When overeating, it can cause:

• diarrhea;
• colic;
• increased gas formation;
• heaviness in the stomach;
• nausea.

The product has contraindications, including:

• obesity;
• diabetes;
• liver disease.

Oil with a high fat content increases the load on the liver several times, which can provoke a deterioration in health in chronic hepatitis and other diseases.



For children

A growing body needs fats for proper growth and development. Regular consumption of butter helps to saturate it with fatty acids, which are an irreplaceable source of vital energy.

Eating oil is necessary for low-birth-weight babies, as it stimulates the digestive system and improves appetite. The product helps to relieve constipation. Fatty acids help in the formation of healthy nerve cells and provide the growing brain with the required nutrients.

The product should be added to the porridge in a small amount. It is recommended to use it in the morning, so as not to overload the digestive system in the evening. Children can stew vegetables with the addition of butter or use it for frying.

During pregnancy

Benefit for pregnant women will bring 25 g of oil per day. The product contributes to the correct formation of the child's musculoskeletal system, and the vitamins and minerals in its composition help expectant mother maintain the beauty of hair, nails and skin throughout the entire gestation period. Cholesterol, which is part of it, is involved in the formation of cells.

During lactation, the product is allowed to be consumed only if the baby is not allergic to cow protein. If it is absent, then you can include butter in the menu, as it will enrich the milk with essential fatty acids. During lactation, it is recommended to add it to soups, cereals, milk.

Ghee and ghee

Natural butter is made up of proteins, fats, carbohydrates and water. Ghee is pure fat that can be added when frying. It goes well with spices such as ginger, turmeric, cumin, black pepper. The Indian "brother" of ghee is ghee.

Ghee is used for correct and healthy eating... It is distinguished from the Russian product by its preparation technology and chemical composition. Taste qualities ghee and ghee are also dissimilar. Its taste is nutty, sweet-caramel. The composition contains not only fat, but also vitamins A, B3, D and E, calcium, sodium, phosphorus, magnesium, potassium, iron and some other minerals.

The number of calories in the two oil products is almost the same and amounts to 850-900 kcal per 100 grams. It is permissible to eat no more than a tablespoon per day. Otherwise, you can seriously harm the body.

At home, you can prepare medicines based on ghee and ghee. Nourishing face masks are very popular. Cooking them is quite simple, for this, mix 1 teaspoon of oil with 1 egg and apply on face for 15 minutes, then rinse with warm water.

To improve digestion, ghee should be taken after meals. It will help you better absorb vitamins and minerals from other foods. It is recommended to add it to vegetables and cereals.

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