Rich dairy fat, low in vitamins A and D, and high in saturated fats.
Product obtained by churning cream, containing at least 80% fat content. The oldest fat used in Western cuisine for cooking.
Butter is composed of dairy fat, water, and milk proteins. Its structure makes it palatable but resistant to heat: its smoke point is between 120°C and 150°C only. This means that beyond this temperature, the milk proteins break down and produce potentially toxic compounds.
Source of dairy fat, vitamins A and D, and anti-inflammatory compounds.
Limit butter intake to 10-15g per day. Do not heat beyond 120°C. Prefer high-quality unsalted or lightly salted butter for maximum flavor and nutrients.
Raw butter provides nutrition and flavor but does not withstand intense heat.
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