What vitamins are in butter more. Butter - composition, medicinal properties and harm

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Butter - milk product obtained by whipping or separating cream. Used as a food additive in many dishes, it has a wide range of uses in traditional medicine and cosmetology.

As part of natural butter contains not only milk fat, but also proteins and a set of water-soluble vitamins and minerals. Moderate consumption of natural oil does not lead to obesity and does not negatively affect the work of the heart, but, on the contrary, has a positive effect on health.

The composition and calorie content of butter

The composition of natural cow butter contains nonessential and irreplaceable amino acids, poly- and monounsaturated fatty acids, as well as vitamins and minerals that positively affect both the functioning of internal organs and the functioning of the whole organism as a whole. The calorie content of butter with 82.5% fat is 748 kcal, 72.5% - 661 kcal, ghee (99% fat) - 892.1 kcal, goat butter - 718 kcal, vegetable butter (spread) - 362 kcal per 100 G.

Oil containing fat plant origin, cannot be considered creamy in the truest sense of the word.

Note: A teaspoon of traditional butter (82.5%) contains 37.5 kcal, a tablespoon contains 127.3 kcal. During frying the energy value product does not change.

Nutritional value of butter per 100 grams:

The ratio of BJU butter 82.5% - 1/164/1.6, 72.5% - 1/90.5/1.6, melted butter - 1/494.6/0, vegetable - 1/40/1 per 100 grams respectively.

The chemical composition of natural butter per 100 g in the form of a table:

Element name	82,5 %	Ghee	72,5 %
Fluorine, mcg	2,8	—	2,8
Iron, mg	0,2	0,2	0,2
Selenium, mcg	1	—	1
Zinc, mg	0,1	0,1	0,15
Potassium, mg	15	5	30
Phosphorus, mg	19	20	30
Calcium, mg	12	6	24
Sulfur, mg	5	2	8
Sodium, mg	7	4	15
, mg	0,653	0,667	0,45
, mg	18,8	—	18,8
, mcg	1,5	1,8	1,3
, mg	0,1	—	0,12
Vitamin E, mg	1	1,5	1
Vitamin PP, mcg	7	10	0,2
Saturated fatty acids, g	53,6	64,3	47,1
Oleic, g	22.73 g	22,3	18,1
Omega-6, g	0,84	1,75	0,91
, G	0,07	0,55	0,07

In addition, 82.5% cow butter contains 190 mg of cholesterol, 72.5% - 170 mg, ghee - 220 mg per 100 g.

The chemical composition of vegetable butter and goat's milk-based butter contains minerals and vitamins, as well as mono- and polyunsaturated fatty acids such as linoleic, linolenic and oleic.

Health benefits for women and men

Women's and men's health only natural or homemade butter, which does not contain trans fats, salts and preservatives, brings benefits.

The systematic use of oil as a dietary supplement has a positive effect on the body, namely:

1. The condition of the skin of the face, hair, nails improves. Peeling of the skin, delamination of nails stops, hair becomes less brittle and brittle.
2. The skeleton is strengthened.
3. Improves visual acuity.
4. Work is normalizing gastrointestinal tract, reduces the risk of constipation and pain caused by exacerbation of gastritis.
5. The work of the mucous membranes is normalized.
6. Normalizes the production of hormones, improves mood, reduces the risk of depression.
7. Increased efficiency and endurance, which is especially useful for people involved in sports.
8. The work of the reproductive organs improves.
9. Reduces the likelihood of fungal infections. In addition, butter is used as a prophylactic against candidiasis.
10. The work of the brain improves, especially in the cold season, when brain activity suffering from vitamin D deficiency.
11. Reduces the risk of cancerous tumors and manifestations of metastases.
12. Enhances immunity.

It is good to eat butter in the morning on an empty stomach, spread on whole grain bread or add a slice to coffee. This will relieve morning nervousness, relieve irritation of the mucous membranes, energize the body and increase efficiency.

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Coffee with a piece of homemade or natural butter (72.5% or 82.5%) can be drunk on an empty stomach in the morning in order to lose weight, since the optimal combination of amino acids, healthy fats, linoleic fatty acid in the drink leads to an acceleration of fat metabolism, a decrease in feeling hunger and as a result, to the loss of extra pounds. In addition, the drink can be drunk to prevent diseases of the cardiovascular system.

Frying in butter is recommended only if it is ghee. Otherwise, the oil will begin to crystallize and burn at a temperature of 120 degrees, which entails the formation of carcinogens - substances that increase the risk of developing malignant neoplasms.

Butter made on the basis of vegetable fat, it is also a spread, benefits health (improves the functioning of the cardiovascular system, helps fight obesity, normalizes digestion) only if it is a natural and high-quality product made on the basis of a milk fat substitute with minimal trans fats. Otherwise, apart from low calorie content, there is nothing useful in it.

Goat butter

Goat Butter:

• improves overall well-being;
• has anti-inflammatory and analgesic effects on the body;
• improves eyesight;
• accelerates the process of wound healing;
• improves the functioning of the musculoskeletal system;
• accelerates the recovery process of the body after surgery (on the intestines or stomach) or a serious illness.

In addition, goat butter is useful for women during breastfeeding to improve the quality of milk. It is used as a preventive measure against diseases such as atherosclerosis and hypertension.

Useful properties of ghee

Ghee is a food product obtained by heat treatment of butter. The beneficial properties of ghee are due to the presence of unsaturated fatty acids in the composition, which are necessary to maintain the health of tissues and many internal organs.

Melted butter:

• normalizes the production of hormones;
• reduces the manifestation of allergies;
• improves the functioning of the thyroid gland;
• prevents the development of osteoporosis;
• improves eyesight;
• improves digestion;
• enhances immunity;
• strengthens bone tissue;
• improves brain activity;
• strengthens the heart and vascular walls.

Homemade ghee can be eaten by people with lactose intolerance. The product is widely used in the cosmetic field for facial skin rejuvenation.

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Medicinal properties

In folk medicine, homemade butter is used in dozens of recipes.

It is used:

• for the treatment of cough;
• from pain in the gums;
• in the presence of a rash, lichen, burns or hives;
• for the treatment of intestinal flu;
• from colds;
• to give elasticity to the skin, as well as to prevent dryness of the skin;
• to relieve pain in the bladder.

Also, the oil can be used in the cold season to energize the body.

Ghee is used to treat migraines, joint and lower back pain, and hemorrhoids.

Harm to the body

The recommended daily intake of natural butter is 10-20 g. If the product is abused, the human body can be harmed in the form of an increase in the level of cholesterol in the blood and the risk of thrombosis.

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Results

Natural butter is a health product for both women and men. It contains fats necessary for maintaining the full functioning of the body. Benefits the body brings butter, prepared on the basis of cow's and goat's milk. Ghee also has beneficial and healing properties. The oil is often used for cosmetic purposes for facial skin care.

There are practically no contraindications to the use of butter. The product becomes harmful only if the recommended daily allowance is exceeded.

Butter is a product obtained from cow's milk. It is a concentrate of milk fat (78-82.5%, in ghee - about 99%).

Cow butter has been on the table of our ancestors for centuries, and no one considered it harmful. But now everyone is desperately fighting cholesterol and obesity.

Butter can only be called a product obtained from cream and having a fat content of at least 82.5%. Everything else is not butter. Emulsifiers, preservatives, acidity regulators, flavors, dyes, that is, all the "fillers" and "improvers" used to replace the natural base in the product, indicate that you are holding margarine, ersatz butter or spread in your hands. Also, everything that is produced with a fat content of less than 82.5% is no longer butter, even if the packaging says "cow butter", "reduced butter ...".

By the way, light oils are cheaper, as they contain vegetable trans fats that are harmful to the human body.

Useful properties of butter

Milk fat has valuable biological and taste qualities. It includes a balanced complex of fatty acids, contains a significant amount of phosphatides and fat-soluble vitamins, has a low melting point (32-35 °C) and hardening (15-24 °C), and is easily absorbed by the body (90-95%).

Butter also contains proteins found in milk, carbohydrates, some water-soluble vitamins, minerals, and water (this non-fat part is called butter plasma). Butter has a high calorie content (Vologda butter - 730 kcal / 100 g) and digestibility. Butter contains vitamin A and, and in summer time carotene

Milk fat is well absorbed, immediately gives a person energy. That's why a butter sandwich is considered a great breakfast. It gives us strength and strengthens the body.

Butter is especially useful for those who have a disorder with digestion. "Oiled" sick stomach and duodenum recover faster. healing vitamin And accelerates the healing of ulcers. Those suffering from chronic cholecystitis, pancreatitis and cholelithiasis can treat themselves to 15-20 grams of oil per day. But you should not eat more than 5-7 g in one sitting.

Cholesterol is indispensable for the production of biologically active substances: bile acids, sex and some other hormones. If there is not enough fat in a woman's body, her periods disappear, conception is impossible.

Fats are part of the cells and are necessary for their renewal. There are especially many fat-like compounds in nerve tissues and the brain. Therefore, poor nutrition in infancy causes irreparable damage to the intellect. With insufficient fat intake in schoolchildren, a violation of concentration and a decrease in academic performance is possible.

Butter contains up to 40% monounsaturated oleic acid, which is the glory of olive oil. It has a particularly beneficial effect on blood cholesterol levels, not to mention that it improves the overall balance of blood lipids. In addition, oleic acid suppresses the activity of the cancer gene.

Thus, moderate consumption of butter is good for our health. It is no coincidence that our ancestors ate butter only on fast days, which, as you know, are less in a year than fast days, and were healthy.

Butter is a food product that many do not know how to appreciate. It has unique properties. Most refuse to eat it just because the media talk a lot about its harm and high calorie. Despite this, not a single scientist has yet been able to provide reliable data on why such high demands are placed on butter and why it is actually harmful. At the same time, no one will remember which vitamin in butter benefits our body.

Butter's long way to our table

Today, there is an opinion that butter began to be churned in ancient Slavic settlements. The truth is that the Slavs only invented several varieties of oil using their own technology, and the product itself was known to them for a long time. Many peoples ate oil even before the appearance of the Slavs in Russia.

The ancient Indians were so respected and revered (as well as other dairy products) that they did not even eat it. For them, it was a sacred delicacy worthy of the lips of higher beings. It was used as a sacrifice to the beloved gods in order to beg them for mercy and help. The priests produced oil on their own and treated this process very responsibly.

After many centuries, butter, thanks to wanderers and travelers, came to Europe. So the world learned about a new nutritious and tasty product and its manufacturing technology. The Parisians, who were famous for their sophisticated taste, liked the oil. But in order to make the taste of the product even more fragrant and rich, various components were added to it. Since oil at that time was an expensive and rare pleasure, only people from high society ate it. In addition, no one wasted the product and did not use it as an addition to side dishes, but served it as a separate dish.

According to scientists, butter in Russia in the 9th century was not a product that could surprise. At that time, even peasants were engaged in the manufacture of butter, using cream, milk, sour cream, sour milk for this. Most likely, this was due to the fact that almost every family had a cow, goat or other dairy cattle.

And only in the 19th century did butter find its recognition among landowners and nobles. The famous cheese maker Vereshchagin brought fame to the product in those days, who applied a new technology to make butter and made it more fragrant and tasty. So the world got acquainted with the "Petersburg" oil, which today is known as "Vologda". The product has a light spicy-nutty flavor and aroma of boiled milk, and in terms of fat content it is much superior to similar varieties.

Who is against the use of butter

Many are interested in the question of what kind of vitamin is present in butter and who is so vehemently campaigning against eating it. Even at the very beginning of the 20th century, physiologists were against the fragrant product, assuring everyone that it contains a large number of fats that promote development coronary disease heart, various vascular diseases. Since that time, agitation began against oil containing cholesterol harmful to the body, and similar products. Since then, scientists have been trying in every possible way to establish their point of view in public opinion: what vitamins are in butter, their benefits are negated by the high content of harmful cholesterol. True, in order to prove this, it is necessary to provide facts, and scientists do not have such facts to this day. Therefore, butter remains a favorite product that is popular among consumers.

The benefits of butter

Let's talk about what vitamins are found in butter and why many, despite the prohibitions, have not abandoned its use. The fact that it contains cholesterol is true, but besides this, there are substances that benefit the body. So, the product contains fatty acids, useful protein, carbohydrates, saturates the body with vitamins of groups B, A, D, E, PP. And the presence of iron, calcium, potassium, magnesium, sodium, copper, zinc, manganese, phosphorus in it only makes the oil even more valuable.

The benefits of vitamins contained in the product

As you can see, the product is not so harmful and contains a lot of useful substances. Which vitamin in butter is more beneficial is hard to say. Since each of them is valuable in its own way for the body. So, vitamin A is necessary for redox reactions, regulation of protein synthesis, normalization of metabolic processes, restoration of epithelial cells, stimulation of collagen synthesis. Thanks to him, the aging process slows down and new cells are formed.

Vitamin E is needed to enhance the protective properties of the body. In addition, it helps lower cholesterol levels, helps fight aging and cancer, and has a positive effect on the reproductive and nervous systems.

The skeletal system and the condition of the teeth depend on vitamin D, which helps the absorption of calcium. The anti-carcinogenic qualities of the vitamin help prevent cancer. Due to its properties, our nervous system works smoothly, some hormones are produced. At the same time, it provides protein synthesis and the necessary level of coagulation.

Pantothenic acid is also needed for the proper functioning of the body. Thanks to it, metabolic processes are normalized, the development of skin diseases and allergies is prevented. It has a positive effect on the skin, making it more elastic and supple. With the help of cells in the body are updated, it is actively involved in the process of hematopoiesis, promotes the production of serotonin and adrenaline.

Thus, it is impossible to say which vitamin in butter is more important and useful, because without the required amount of one of them, a failure in the body can occur. It is only necessary to remember that it is desirable to use this product, rich in vitamins, in moderation.

How butter affects our health

Since we have already figured out what vitamins butter contains, let's talk about the benefits it brings to our health. Vitamins such as A, D, E, as well as iodine, lecithin and selenium protect our body from heart disease. Therefore, it is better to replace the use of margarine with butter. has protective anti-cancer properties, and fatty acids prevent the development of tumors of a different nature. Vitamin K2 and the anti-stiffness factor protect against arterial diseases, cataracts and calcified pineal gland. Thanks to vitamins A, D, K2, calcium and phosphorus are properly absorbed in our body, helping to strengthen teeth and bone tissues.

The use of butter in the required amount prevents the development of goiter, since it contains such a necessary element as iodine, while in the most assimilable form by the body. In addition, vitamin A helps in the functioning of the thyroid gland. These vitamins are necessary for the proper development and growth of the body, especially recommend the oil in childhood.

Butter plays an important role in the digestive system, protecting the body from gastrointestinal infections, and thanks to the saturated fats it contains, our lungs are reliably protected from asthma. Therefore, the question of what vitamins are contained in butter can be answered as follows: there are quite a lot of them, all of them are useful and necessary for the body to function properly.

Butter calories

In most cases, people who are on diets and watch their weight when buying a product pay attention to the composition of butter, vitamins, and calorie content, which sometimes scares them so much. Yes, 100 grams of butter contains a high level of calories, approximately 748. The figure is high, but not everyone is able to eat half a pack of butter at a time. Usually spread on a sandwich, the result is only 15-20 grams. But such a snack will bring many benefits, fill the body with nutrients.

Also, many people in butter are afraid of the cholesterol contained. In fact, this element is just as necessary for our body as other substances and vitamins. After all, it is cholesterol that plays an important role in the production of vitamin D, with its help, sex hormones are produced in the body, and the process of cell division occurs. In order for it not to harm the body, it is necessary to consume butter in moderation, it is especially important to control the use of cholesterol in old age. But children and teenagers can eat butter, regardless of the calorie content, since it helps the proper development and growth of a young organism. Maintain control over the use of high-calorie product preferably after 40 years, thereby preventing the accumulation of excess cholesterol in the blood.

How to distinguish butter from margarine or spread

Butter is obtained by processing the milk of cows. It must consist exclusively of natural cream and have a fat content of at least 82.5%. The lower fat product contains various food additives, preservatives, flavorings, acidity regulators, dyes, which are used as a replacement for the natural base - this is not butter, but its analogue, that is, margarine, spread or ersatz butter. Natural oil substitutes are much cheaper and contain other elements that are harmful to the body.

Butter is not only a fragrant and tasty product, it contains nutritious and necessary components, so its use in small portions brings not only pleasure to the body, but also great benefits.

Butter is obtained by churning cream or separating. Most often, this food product is made from cow's milk. This oil has a high fat content - at least 82.5%.

Let's consider how this product is useful and harmful, and also we will figure out which butter is the best on Russian shelves.

Varieties and types of butter - which is tastier and healthier?

According to taste and raw materials used, the oil is divided into:

These are the two standard types. They can be both sweet and salty. The mass fraction of fat in them is 82.5%. This is real butter, not a spread. But it is difficult to find it on Russian shelves, or its price is very high.

From how much fat is in the butter, the following types of butter are distinguished:

• Traditional
  Its fat content is 82.5%. This butter is made from pasteurized cream. It is sweet and soft in taste. This oil is more useful than all other types.
• amateur
  This oil is also good, but it is considered to be a spread, since the fat content is exactly 80%. Such butter can be different - sweet, salty, sour.
• Peasant
  Butter is also considered a spread. Its mass fraction of fat is even less than the previous one - 72.5%. It can be sweet cream - only sweet or salty, and sour cream salty.
• sandwich
  This spread has 61% fat content. Meets the taste of sweet and sour cream unsalted.
• tea
  The fat content of the spread is 50%. And this means that such oil is not useful.
• Oil with various fillers
  For example, chocolate butter has a fat content of 62%. There are also honey and fruit fillings. But note - they will also have a low percentage of fat and do not benefit your body.
• Ghee
  This butter is made from butter by melting milk fat. Its fat content is at least 98%, but at the same time it does not contain useful substances.

Despite the fact that the first three varieties are considered to be the best, they may contain table salt, carotene (food coloring), bacterial preparations, concentrates of lactic microorganisms. These substances are not dangerous.

But the composition of other types of butter, except for ghee, may include not only useful vitamins and bacterial concentrates, but also harmful flavors, preservatives, stabilizers and emulsifiers . That is why it is not worth buying such a spread.

Composition, calorie content and nutritional value of ghee, sandwich, peasant and other varieties of butter

100 g of butter contains:

• 15.8 g of water.
• 82.5 g fat.
• 0.8 g of carbohydrates.
• 0.5 g of proteins.
• 0.03 g organic acids.

It also contains vitamins:

• A - 0.59 mg.
• D - 0.008 mg.
• Beta-carotene - 0.38 mg.
• E - 2.2 mg.
• B2 - 0.01 mg.
• PP - 0.05 mg.

Not all varieties contain vitamins in small quantities. C, B1, B9.

Butter contains useful micro and macro elements:

• 0.2 g of ash.
• 19 mg phosphorus.
• 15 mg potassium.
• 12 mg calcium.
• 7 mg sodium.
• 0.4 mg magnesium.
• 200 micrograms of iron.
• 100 micrograms of zinc.
• 2.5 micrograms of copper.
• 2 micrograms of manganese.

Consider the nutritional value of different varieties of butter:

• There are 717 kcal in 100 g of butter.
• In the same amount of traditional - 748 kcal.
• In the amateur - 709 kcal.
• In the peasant - 661 kcal.
• In a sandwich - 566 kcal.
• In tea - 546 kcal.
• In melted - 892 kcal.

Benefit

Butter has positive properties:

• Gives the body strength and energy due to its rich composition.
• Absorbed quickly.
• Has a wound healing effect. Helps those who suffer from gastrointestinal diseases.
• Heals ulcers, fights gastritis, pancreatitis, cholelithiasis.
• Patients are allowed to eat 15-20 g of oil per day.
• Useful for women. Thanks to cholesterol, the body produces bile acids and sex hormones that promote menstruation and conception.
• Children improve their intellectual abilities, restore memory, concentration.
• The overall balance of lipids in the blood and cholesterol levels are normalized.
• Reduces the risk of cancer.
• Preserves the visual function of the body.
• Prevents osteoporosis and rickets.
• Improves all metabolic processes of the body - cellular, mineral, vitamin.

Oil should be used fresh or add to the dish after it is cooked.

Frying in butter will not bring any benefit, all the nutrients and nutrients that make up its composition will disappear.

Suitable for frying melted butter . It contains 98% fat and several times more vitamins and elements than cream. Nutritionists recommend frying food on it, as it contains almost no unsaturated fats, which, when heated, oxidize and become harmful.

Harm and contraindications

Too much butter can cause:

• Obesity due to high calorie and fat content.
• Atherosclerosis and heart disease, blood vessels because the oil contains a large amount of cholesterol and unsaturated fats.
• Allergies, since butter is made up of milk proteins.

The trans fats that are part of the spread or margarine are of great harm to our body. They are:

• Disrupt metabolism. Hence the obesity.
• They settle on the walls of blood vessels and clog cells.
• Increase the risk of atherosclerosis, cancer, heart disease.
• Spoil the quality of the milk of a nursing mother.
• Develop diabetes especially in pregnant women.

To avoid unpleasant consequences, eat really real oil. Spread or margarine won't do you any good.

In the diet of children, nursing mothers, pregnant women, diabetics with allergies - SF answers all questions

When using butter, many questions arise. Let's answer the most common ones:

At what age can butter be introduced into the children's menu?

• This product can be given to a baby at 5 months in the amount of 1-4 grams.
• At 7-8 months, the dose should be 4-5 g, at a year old - 6 g, at 1-3 years - from 6 to 15 g.
• In the first months of life, it is better to assimilate oil with vegetable puree, then you can add oil to cereals.

Is butter good for diabetes?

• The hypoglycemic index of butter is very high, so diabetics should avoid this product.
• But, since the oil is nutritious and healthy, nutritionists allow it to be consumed in diabetes with a maximum of 15 g per day.

Can children or adults be allergic to butter?

Allergy to butter is rare. It can occur in allergy sufferers due to the harmful substances that make up the product, for example, emulsifiers, flavors, etc. Therefore, when choosing an oil, read its composition.

How much butter can a pregnant woman eat?

The human body needs 10 grams of butter daily, and the body of a pregnant woman needs 30 grams.

Dishes with butter in the diet of a nursing mother?

Nursing mothers should eat butter in the first month after childbirth.

The maximum and required dosage is 30 g. This amount will be enough to restore strength, energy for the mother and for the development of the baby. Oil can be added to porridge or just make a sandwich.

Butter for gastritis, pancreatitis, cholecystitis

• With these and other diseases of the gastrointestinal tract, it is allowed to eat 20 g of oil per day. This amount will not harm the body and will help cure diseases, facilitate the passage and absorption of food.
• With exacerbations of the above diseases, it is necessary to refuse both butter and other fats and oils in the patient's diet.

Preparation and storage rules

Dishes with butter for an adult menu

Baby food with butter

The children's diet should also include dishes with butter. Here's what you can cook for kids:

• Cauliflower soup puree or. Suitable for a child from 1 year old.
• Liver pate with butter. Pate can be eaten by children from 1 year.
• Porridge with butter - for children from 5 months.

How to store butter properly?

Store butter in unpackaged form.

Here are important criteria and terms of storage of this product at home:

• In parchment at a temperature of minus 3 degrees, the oil can be stored for 10 days.
• In a plastic container at the same temperature, it is stored for 15 days.
• In laminated foil - 20 days.
• And in a metal can - 3 months.

To prevent butter from molding and has been stored longer, it is worth storing it in the freezer. Its beneficial properties do not change at cold temperatures. From a frozen piece, you can cut off a small one and put it in a butter dish.

By the way, so that the oil does not mold, does not turn yellow and does not have an unpleasant odor , store it in a ceramic or wooden butter dish on the top shelf of the refrigerator.

Butter can also be stored at room temperature. . It is worth putting a piece in an enamel pan with salt water, cover with a plate, place a load on top and put in the coldest place. 20 g of salt are dissolved in 1 liter of water.

And ghee should be stored in a glass jar, in a refrigerator. It doesn't spoil for a long time.

How to make ghee on your own?

• Melt the butter in a ladle or saucepan.
• Bring to a boil and lower the heat.
• As soon as you notice sediment settling, pour the mixture into another bowl.
• In order to melt 400 g of butter, it takes half an hour, and 1-2 kg - an hour.

How to make butter at home?

You can also make your own butter at home. This difficult method is divided into several steps:

Does Butter Help You Lose Weight?

It is allowed to use butter with several diets:

• With a salt-free diet, since this product does not contain salts.
• With a diet for diabetics.
• With, which is prescribed after removal of the gallbladder
• or with a stomach ulcer. Butter is allowed to be added to soups and mashed potatoes.
• With a diet for pregnant women. Pregnant women should definitely consume oil, it is of great benefit to the child.

Note that oil is better to eat in the first half of the day, preferably at breakfast.

Nutritionists recommend using it and with a low-calorie diet for weight loss. For example, you can add butter to porridge, dress salad or pasta. It should not be completely abandoned, because it carries the nutrients necessary for the body.

Many products can be obtained from cow's milk, one of them is butter. Its taste, nutritional value and aroma allow it to be considered the best edible fat. Butter is perfectly digestible and has a large amount of useful properties and vitamins.

Why do we love butter? First of all, for its valuable biological and taste qualities. This product is ideal for people who have problems related to digestion. The effect of butter on the patient duodenum and the stomach is extremely favorable.

By regularly consuming butter made from cow's milk, you help the body fight existing sores. The healing process in this case proceeds much faster. If you suffer from chronic pancreatitis, cholecystitis or cholelithiasis, then you should consume about 15-20 grams of butter per day. It is allowed to eat only 5 g of the product at a time. This should not be forgotten!

The use of butter favorably affects the state of the brain and nervous tissues. Milk fat is easily absorbed by the human body, due to which it experiences a burst of energy in a matter of moments. In moderation, butter enables our body to cope with many problems. Excessive consumption, on the other hand, can be harmful.

The content of nutrients, vitamins in butter

The composition of butter is mainly represented by fat-soluble vitamins (A, E, D and K). If the product was made in the summer, then carotene, folic and pantothenic acids may be present in the composition. In addition, butter is represented by a whole complex of fatty acids and a small amount of phosphatides.

vitamins
Vitamin A	2 mg
Vitamin B 5	8 mg
Vitamin C	60 mg
Vitamin D	10 mcg
Vitamin E	20 mg

Consider the benefits of the components present in the composition of butter. Vitamin A is necessary for a growing organism, it helps to maintain immunity and normal vision. Vitamin E provides the fastest possible tissue regeneration, and also promotes the absorption of carotene and vitamin A.

Vitamin D, present in butter, takes an active part in calcium metabolism. This component is necessary for the production of certain hormones. Vitamin K is important for increasing blood clotting. If there is a deficiency of it, then internal hemorrhage will occur, salts will begin to be deposited on the walls of the vessels.

In addition to vitamins, butter contains trace elements and essential minerals in the form of potassium, phosphorus, calcium, sodium, zinc and selenium. They ensure proper metabolism. But at the same time, it cannot be said that their level is quite high.

A special role is played by fatty polyunsaturated acids present in the composition of butter. We are talking about Omega-3 and Omega-6. Their amount is 330 mg. and 2730 mg. respectively. When these acids are consumed, they are not synthesized by the body. The advantage of butter is that it contains acids found only in fats of vegetable and animal origin.

What role do they play in our body? First of all, they help to improve blood pressure and the activity of the heart, the functioning of the kidneys, as well as the skin. Thanks to Omega-3 and Omega-6, atherosclerosis will not develop. During the growth of the body and in the immune response, the presence of these polyunsaturated fatty acids is essential.

Butter calories

Butter with full confidence should be attributed to the category of high-calorie foods. There are 748 kcal per 100 g of the product.

Nutritional value of butter

Butter consists mainly of fats (82.5 g), and also contains 0.5 g of proteins and 0.8 g of carbohydrates.

Dangerous properties of butter

If you use butter in too large quantities, then after a short period of time you can notice that familiar things have become small. The result can be obesity. In addition, due to excessive passion for this dairy product, cardiovascular diseases and atherosclerosis may develop. This can happen due to the high amount of saturated fatty acids and cholesterol. These substances provoke blockage of blood vessels.

Among the dangerous properties of butter can be attributed to its ability to cause an allergic reaction. However, this is more of an exception. The reason for a possible allergy is the presence of milk proteins in the composition of butter. That is why when using butter, one of the basic rules is to comply with the measure. This is the only way to avoid the dangerous properties that this tasty product possesses.

Butter video