materials / 08.10.2021

Butter. Butter benefits and harms Butter vitamins in 100 grams

Butter in our diet is a completely familiar natural product. But the beneficial properties of butter are questioned by people who advocate healthy lifestyle life, arguing that butter, by raising the level of cholesterol in the blood, causes the development of atherosclerosis in humans, and often causes disability and death of people due to thrombosis, atherosclerosis, ischemia and heart attack.

Refusing butter, people fall into the other extreme: eating spreads and various varieties margarine, assure that vegetable oils much healthier than animal fats.

Vegetable oil in its usual form - liquid, which is only seasoned with food, but not fried on it, of course, is more healthy product than butter. With margarine, everything is much more complicated. The melting point of margarine is higher than butter, the body digests it with difficulty. Almost all varieties of margarine include palm oil, which is the source of cholesterol in the blood. Palm oil is able to “clog” human vessels with cholesterol plaques much faster than butter. Both margarine and spread contain hydrogenated fats that have carcinogenic activity.

What is useful butter

Butter contains a huge amount of vitamin A, which is necessary for maintaining vision, the functions of the endocrine system, the condition of hair and skin. Butter also contains a lot of vitamins D, E, K.

Butter contains a huge amount of selenium, which is a powerful antioxidant that cleanses the body of free radicals. 1 gram butter natural oil contains more of this important trace element than wheat or garlic. Butter is rich in iodine, it normalizes activity thyroid gland.

The butyric acid contained in this product nourishes and stimulates the intestines. Butyric acid has powerful anticarcinogenic properties. Lauric acid has antimicrobial and antifungal properties, linolenic acid will also protect the body from cancer. Butter fatty acids are necessary for the synthesis of sex hormones and the maintenance of the human reproductive system.

Oleic acid in the composition of butter normalizes the amount of cholesterol in the blood, contributes to the normalization of metabolism and fat metabolism in the body, and has anti-cancer properties.

Among the fatty acids in the composition of butter, glycosphingolipids should be especially distinguished, which have an important purpose - to protect the intestines from infections. These fatty acids are found in the cream of cow's milk. If you constantly drink skimmed milk, a state of predisposition to intestinal infection may occur. Constantly skimmed milk should not be fed to children.

Cholesterol, which is contained in butter, is necessary for the body to nourish the intestines, as well as the brain, nervous system. The absence of this type of cholesterol in food will invariably lead to pathologies in these systems. You should not be afraid of this cholesterol: butter, consumed in moderation, cannot adversely affect the condition of the joints. By the way: a huge amount of the same cholesterol is found in breast milk women.

How much butter can be consumed without harm to health?

Butter, as a natural and very rich product, needs careful dosage. Only under the condition of a reasonable use of this product for food, a person will not have all the problems that “fighters for life without butter” love to talk about so much. For children under 7 years old, the daily intake of butter is 5-10 g per day, for adolescents and adults - up to 10-30 g. You need to eat butter, spreading it on bread, preferably from coarse grain varieties, or seasoning them vegetable dishes, porridge.

Butter contains many calories, but if you eat it correctly, in small quantities, then these calories are not stored in fat, but provide energy for the body. Butter is necessary for children: it nourishes the cells of the brain and nervous tissue, and this contributes to the development of mental abilities and intelligence of the baby.

Butter in the diet of a patient with peptic ulcer of the stomach and intestines promotes healing of the damaged mucous membrane. Such people are recommended to eat up to 20 g of butter per day.

During the period of influenza, respiratory viral infections, doctors advise increasing the daily portion of butter to 60 g in order to protect yourself from infections and increase immunity.

Healthy Butter Recipes

1. Lemon oil for colds. Mix 300 g of softened butter with the juice of one lemon and 50 g of finely chopped parsley. The mixture can be salted. Use for morning sandwiches.

2. Garlic oil. Mix 300 g of butter with 20 g of crushed garlic. You can add parsley and salt to taste.

3. Carrot oil. Mix 300 g of butter with puree from one boiled carrot. Puree is better to make a blender. This oil improves immunity and has a good effect on vision.

4. Herring oil. Chop the fillet of one herring. Add 50 g of parsley and 400 g of butter. This oil has anthelmintic properties.

5. dill oil. Mix 300 g of butter with 50 g of finely chopped dill. This oil solves the problem of gas formation in the intestines.

6. Dessert honey oil. Mix 300 g of butter with 300 g of natural honey. Can be stored at room temperature: in honey, butter will not go rancid even when warm.

7. Apple oil. Bake 2 medium apples, rub through a sieve. Add 300 g of butter and 3 tablespoons of honey to the puree, beat well. This oil increases the level of hemoglobin.

Beneficial features butter will help you and your family not get sick, subject to the norm of using the product.

Butter is a product that is made by whipping cream obtained from cow, goat and exotic buffalo, zebu and yak milk.

Vitamin A

B vitamins

Vitamin E

vitamin D

Vitamin PP

Zinc

Manganese

potassium

Phosphorus

iron

Calcium

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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 content. 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.

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 respected and revered butter (as well as other dairy products) so much 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 popularity of the product was brought by the then famous cheese maker Vereshchagin, who used 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.

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 bad 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.

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.

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.

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. Thanks to its properties, our nervous system works smoothly, some hormones are produced. At the same time, vitamin K ensures the synthesis of proteins and required level 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. Vitamin B5 has a positive effect on the skin, making it more elastic and supple. With the help of vitamin B9, 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.

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. Linoleic acid has protective anti-cancer properties, and fatty acids prevent the development of various types of tumors. 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, which help strengthen teeth and bone tissues.

The use of butter in required quantity 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.

Quite a few important role butter plays in the digestive system, protecting the body from gastrointestinal infections, and thanks to the saturated fats it contains, our lungs are well 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 normally.

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 high level 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, because it helps proper development and growth of a young organism. It is desirable to control the use of this high-calorie product after 40 years, thereby preventing the accumulation of excess cholesterol in the blood.

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

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Butter - milk product with high fat content. Many for this reason refuse to use it, however, as it turned out, completely in vain. Its use in cooking in moderation only benefits the body. Refusal of its full use is permissible only in the event of the development of allergic reactions, otherwise, the body will receive less nutrients necessary for normal growth and development. The question of what vitamins are contained in butter is relevant for everyone who cares about their own health.

One hundred grams of the product contains about 661 kcal. Its main components include:

proteins - 0.9 g;
fats - 72.7 g;
carbohydrates - 1.4 g;
water - 25 g;
saturated fatty acids - 47.1 g;
unsaturated fatty acids - 2.2 g;
cholesterol - 0.17 g.

When the composition is supplemented with palm, vegetable oil substances, milk powder, flavors, dyes, it is worth saying that this is not a natural milk and oil product, but margarine or spread. To preserve its useful properties in intact paper packaging, they store a maximum of 10 days, from foil - 20 days.

Information about which vitamins in butter are in large quantities in the product indicates that the main vitamin substances are:

Vitamins per 100 grams of product	Content
Vitamin A	2 mg
Vitamin B5	8 mg
Vitamin C	60 mg
Vitamin D	10 mg
Vitamin E	20 mg

A - takes care of the healthy appearance of hair, nails, increases the strength of bones, joints, ensures the normal functioning of the female reproductive system, takes care of increasing the "protective" forces;
E - takes care of preserving youth, slowing down the aging process, improves the condition of the muscular system, heart muscle, increases its endurance;
D - regulates blood pressure, participates in the formation of bone and dental tissues, removes toxic, carcinogenic substances from the body;
C - strengthens the immune system, increases resistance to depression and stress, improves the functioning of the nervous system, promotes rapid recovery, regeneration of the skin with cuts, bruises;
B5 - contributes to the normal development of the fetus during pregnancy, takes an active part in metabolic processes;
K - improves the coagulability of genetic material, increases life expectancy, improves the functioning of the digestive and nervous systems.

Butter also contains mineral elements. They are presented:

potassium - participates in the regulation of the amount of sodium, maintains a normal heart rhythm, increases endurance, supports mental activity;
sodium - maintains water balance, regulates the processes of potassium absorption;
phosphorus - improves the condition of bones, teeth, transmits certain information at the genetic level, normalizes the functioning of the nervous system;
iron - provides cellular structures with oxygen, prevents the development of anemia, which is especially important during pregnancy;
magnesium - takes care of the cardiovascular system, prevents the development of heart attacks and strokes, protects against an increase in cholesterol levels in the genetic material;
manganese - protects the immune system from failures, promotes the proper development of cartilage and bone tissue, which is important in childhood;
copper - takes part in providing the body with oxygen cells.

It is important to know not only what vitamins are contained in butter, but also how it affects the body. It has been scientifically proven that eating a sandwich at breakfast, a person gets an extra charge of vivacity for the whole day.

Having learned that butter is rich in vitamins and contains a sufficient amount of minerals, it becomes clear why it is considered beneficial for the human body. Useful properties are:

prevention of the development of pathologies of bones, visual organs;
strengthening of the vascular walls;
increasing the "defensive forces" of the body;
enrichment of the skin with the necessary amount of fat cells;
reduction of pain in children during teething;
elimination of a skin rash of a certain type;
a beneficial effect on the mucous membranes of the stomach, which helps to restore its tissues after an ulcer;
acceleration of the healing process in case of respiratory diseases;
increase in mental activity;
improving the functioning of the reproductive and genitourinary systems;
production of the hormone of joy, serotonin.

Many experts recommend that pregnant women consume butter in small amounts every day because of the vitamins it contains. The presence of omega polyunsaturated fatty acids in its composition will contribute to the normal development of the fetus, the cleansing of the body of the future mother from toxins, the normalization of the intestines and digestive organs.

Despite the availability of information about which vitamins in butter are in large quantities, you should not abuse them. If you do not control its use, you can achieve the development of obesity, atherosclerosis. Enough to eat daily allowance, equal to 10-25 grams, so as not to contribute to the deterioration of well-being. When choosing a product, you should pay attention to what vitamins butter contains, since this is the main indicator of usefulness.

You should not replace oils with spreads, ersatz, margarine, hoping that due to their lower calorie content they will not lead the body to obesity. Their use, on the contrary, increases the amount of cholesterol deposits in cells and tissues, contributes to the destruction of the established system of metabolic processes in the body. When choosing a product, it is enough to carefully study its composition so as not to acquire low-quality oil that is harmful to the body.

For the first time, oil, as a tasty food product, was discussed in the 5th century in India. Given the fact that cows are considered sacred animals, in those days, the products obtained from their milk were sacred. Only high-ranking persons belonging to the higher castes could use oil for food. Priests quite often used it at the time of reading prayers, conducting services or making sacrifices to the gods.

After the Europeans visited India, they passed on their knowledge about the preparation of the product to their compatriots. Most of all, the French were delighted with the new dish, who gradually improved the production technology and began to add various natural food additives to it to improve the taste. And if in Europe only people belonging to high society ate it, then in Russia and peasant families have used this product.

By the way, it was they who were the main suppliers of the product to people of higher strata of the population. In the 9th century, its production did not imply knowledge of a specific technology and could be based on both cream and kefir, milk, sour milk and sour cream. And only in the 19th century, oil was rightfully appreciated by representatives of Russian high society. It was then that a study was conducted on what vitamins butter contains.

One of the unique varieties of the product is Vereshchagin oil, produced according to a certain technology. Due to the strict observance of the stages of production work, it had an unusual, nutty taste. At present, it is known under the name "Vologda" and has been produced for more than sixty years using a unique technology unknown to other manufacturers.

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Butter is a truly unique and slightly underrated product. He is so loved by many, but because of the information that oil is harmful and very high in calories, many people prefer to refuse it in favor of other products. However, this information is not entirely correct. For more than half a century, doctors and scientists from all over the world have been trying to prove the information that oil is harmful, however, none of them has been able to provide absolutely reliable data.

Butter is a concentrate of milk, it is obtained by churning heavy cream. Oil comes in a variety of fat content and with a variety of ingredients, although, of course, there was no such variety before. Even 100 years ago, the oil had a very high fat content (at least 82%) and an exceptionally creamy taste. Now on the shelves of stores you can buy sweet-creamy, unsalted, salted, butter with cocoa, etc.

Many people are afraid to eat this dairy product because of the high number of calories and high cholesterol. About 50 years ago, American doctors announced to the whole world that butter provokes heart disease and obesity. And adherents of vegetarianism completely dubbed this product just a real “time bomb” because of the animal fats in the composition.

Video from internet

The first mention of butter appeared in the 5th century AD in India. Then this product was really sacred, because the Indians honored milk and dairy products. Oil was practically not even eaten, one had to be really worthy of this food of the Gods. The Indians specially prepared butter for sacrifice to their beloved Gods. The priests, so to speak, tried to "appease" their patrons.

After some time, the oil appeared in Europe, travelers passed the recipe and manufacturing technology to local chefs. The product was to the taste of Europeans, especially Parisians, who have always been true gourmets. With their submission, the oil began to change, new technologies appeared, additional components were added to it. But butter still remained a product for people from high society, it was spread on fresh bread and served at the table. This product has never been “translated” for nothing, it has always been served exclusively as an independent dish, and not as an addition to a side dish.

There is evidence that it appeared in Russia as early as the 9th century, but had little in common with a modern product. It was made not only from cream, but also from milk, sour cream and sour milk. For some reason, then in Russia, butter was not considered something unique, perhaps this was due to the fact that dairy products were the main source of nutrition, butter was made at home even by ordinary peasants.

But in the 19th century, the situation changed a lot in favor of this product. Finally, he was noticed and appreciated by the landlords and Russian nobles. And everything happened thanks to the resourcefulness of the famous cheese maker I.V. Vereshchagin, who came up with the technology for making the well-known "Vologda" butter. He was inspired to this idea after trying this product in Normandy, he was blown away by its delicate taste and aroma.

Vereshchagin's oil was then called "Petersburg" or "Paris", both names were very popular. Vereshchagin came up with a new technology: he made butter from cream, which was brought almost to a full boil. Nobody has done this before. Thanks to this unique technology, the oil had a slightly spicy nutty flavor and a delicate aroma of freshly boiled milk. The product was to the taste of the St. Petersburg court, butter began to be produced in large quantities, and for the last 60 years we have known this butter as "Vologda". This product is the fattest in comparison with other varieties.

Video from internet

Of course, in part, many scientists were right. This product can indeed be harmful, but only when consumed in extremely large quantities. The normal dose of butter for an adult is the amount that is enough to spread a small layer on two sandwiches. It will turn out quite a bit, but such a dose is enough for a person to completely saturate his body with all kinds of useful vitamins and minerals. If you eat such an amount, for example, at lunch, then by the evening all the calories will be completely burned, and the person will not get better.

Butter does contain cholesterol. But people are mistaken in thinking that cholesterol is extremely dangerous. In fact, cholesterol is produced even by the body itself, it is necessary for the normal functioning of the hormonal and nervous systems, it also helps to significantly strengthen the immune system and protect the body from malignant diseases. And some "advanced" doctors even recommend eating this product for women who cannot get pregnant.

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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 produced with a fat content of less than 82.5% is no longer butter, even if the package says “cow butter”, “reduced butter. ".

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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
Vitamin A, mg	0,653	0,667	0,45
Choline, mg	18,8	-	18,8
Vitamin D, mcg	1,5	1,8	1,3
Vitamin B2, 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
Omega-3, g	0,07	0,55	0,07

The skeleton is strengthened.
Improves visual acuity.
Enhances immunity.

improves overall well-being;
improves eyesight;

reduces the manifestation of allergies;
improves eyesight;
improves digestion;
enhances immunity;
strengthens bone tissue;
improves brain activity;

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Butter, what do we know about this tasty and healthy product. In our refrigerators, as a rule, there is always a piece of butter and in the morning we are happy to eat a sandwich with it. But what should it be, how much can you eat?

Mentions of it are found in manuscripts several centuries old, but it began to be studied only at the beginning of the twentieth century, due to an increase in the number of people suffering from heart disease and obesity.

It was assumed that saturated fat and cholesterol, contained in a large amount in this product, contribute to the development of these diseases.

But, despite a lot of research, spending a lot of money on it, on the advice of nutritionists, limiting oil intake did not reduce the percentage of sick people.

On the contrary, studies have shown that the benefits of butter consumption are great. It turns out that the cholesterol contained in the oil strengthens the walls of blood vessels. Butter

has the ability to regulate hormonal balance
helps improve vision
improves skin condition
increases efficiency
helps brain activity (thanks to arachidonic acid)

Butter contributes to the protection of tooth enamel due to vitamin D, which improves the absorption of calcium.

Thanks to vitamin A, the digestion process improves, and this vitamin also helps with colds, lung and bronchial diseases, accelerates the healing process of various injuries from scratches and sores to more serious ones, and is recommended for people with cholecystitis and pancreatitis. It has a positive effect on gastrointestinal problems.

Regular consumption of oil in reasonable doses helps to strengthen hair, nails and improve the general condition of the skin. There is evidence that the use of oil normalizes reproductive function in women with infertility problems.

It also contains a lot of protein, calcium, vitamin E, which is necessary for pregnant and lactating women and normalizes sexual functions in men and women. Real butter also contains omega 3 and omega 6 fatty acids.

On the shelves of stores you can find a large number various kinds butter:

salty
unsalted
sour cream
sweet cream
margarine
oil with various additives and flavor enhancers

But real butter can only be a product made on the basis of natural fat cream. And do not fall for bright beautiful packaging, pay attention not to it, but to the composition indicated on it. It is best if the composition does not contain various preservatives, dyes, flavors, etc.

It is better if the packaging of the butter is foil-wrapped, this will protect it from light and oxidation, which will preserve vitamin A. The packaging should indicate "butter" or "cow's butter", a product with a label like "butter", etc. this is already not oil.

The correct oil should have a fat content in the range of 82.5 percent. If the oil has a lower fat content, this only indicates that it has a higher percentage of moisture. It is a mistake to think and claim that it is diluted with trans fat or hydrogen. The most important thing is that the product is made from natural cream, and they can have a fat content of 82.5 and much lower.

in "Traditional" or "Vologda" fat content is 82.5 percent
in "Amateur oil" the fat content is slightly less - this is 79 percent
in "Peasant" - 72.5 percent,
in "Sandwich" - 61.5 percent,
in "Tea" - only 50 percent fat

In the last two types of oil, GOST allows the addition of stabilizers, emulsifiers, etc. Be careful, read the label.

For getting maximum benefit of this product, it must be used neat or in hot dishes immediately before eating. It is strongly not recommended to fry on it, as it becomes a carcinogen during frying and is harmful to health.

If a small percentage of fat content is written on the package, do not flatter yourself, with such a product you can get even more harm, this is most likely not oil, but its substitute.

Such an unnatural product contains all kinds of trans fats, which can increase the level of insulin in the blood, disrupt metabolism, emulsifiers, flavor enhancers, flavors, etc. can harm the body.

Real butter has a pleasant sweet smell, melts quickly in the mouth, does not stick to the teeth and leaves a pleasant aftertaste. In the section, the oil should not differ in color from the top, should not have cracks, should not leave moisture on the tray where it lies. All these signs indicate, most likely, violations in the manufacturing process.

It is best to purchase oil manufactured in accordance with GOST 52969-2008 or 52253-2004, GOST 37-91 cow oil, or there should be a mark STR-corresponds to the technical regulations, just the GOST inscription itself does not mean anything.

The purchased product for compliance with the quality can be checked at home. Put the butter in the freezer for about an hour.

Then try to cut it, real butter will crumble and remain hard for 30 minutes, then it will just become soft, but it will not spread over the surface, and cooked with vegetable fats will be easy to cut “like clockwork”, drops will appear on its surface moisture. Real oil will freeze to the state of ice in 3-4 hours in the freezer and does not stick to the package and does not stick like plasticine to a knife.

AT hot water the natural product will melt evenly, the water will eventually acquire a white tint, while the other oil will not, and pieces, flakes will appear in the water, which means it contains vegetable proteins and fats.
Real butter cannot have a shelf life of more than 35 days and cost less than 100 rubles per pack of 200 grams; to obtain one kilogram of butter, 20 liters of whole milk must be processed, so it cannot be cheap, and must also have a uniform delicate yellow or white color .
The product should be stored in refrigerators on the coldest shelf, preferably in a glass or ceramic container, tightly closed, since the oil tends to absorb odors, and strictly in compliance with the deadlines.

If you wish, you can prepare natural butter yourself at home, while you will definitely be sure of its quality and the absence of various unhealthy additives. It won't take long.

Take 0.5 liters of the fattest cream (during cooking, you can add salt and herbs to taste if you wish).
Cream must be poured into a deep container.
For more accurate cooking, you can cover the container on top with a film, first make a hole in it for the mixer.
Having inserted a whisk for churning into a mixer (or blender), at the highest speed, start whipping the cream for 15-25 minutes.
In the process of cooking, you should see how the oil and liquid separate from each other, it must be drained and continue to beat further a little more until the next portion of the liquid is formed, drain and so on several times.
The oil should come together in a thick mass.
Collect it and put it on parchment for 10-15 minutes, during which time the remaining moisture should separate from it.

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

The composition 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 of natural cow butter contains nonessential and essential amino acids, poly- and monounsaturated fatty acids, as well as vitamins and minerals, which 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, which contains vegetable fats, 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 the frying process, the energy value of the product does not change.

The nutritional value oils 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
Vitamin A, mg	0,653	0,667	0,45
Choline, mg	18,8	-	18,8
Vitamin D, mcg	1,5	1,8	1,3
Vitamin B2, 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
Omega-3, 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 creamy and prepared on the basis of goat milk The oil contains minerals and vitamins, as well as mono- and polyunsaturated fatty acids such as linoleic, linolenic and oleic.

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

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

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.
The skeleton is strengthened.
Improves visual acuity.
Work is normalizing gastrointestinal tract reduces the risk of constipation and pain caused by exacerbation of gastritis.
The work of the mucous membranes is normalized.
Normalizes the production of hormones, improves mood, reduces the risk of depression.
Increased efficiency and endurance, which is especially useful for people involved in sports.
The work of the reproductive organs improves.
Reduces the likelihood of fungal infections. In addition, butter is used as a prophylactic against candidiasis.
The work of the brain improves, especially in the cold season, when brain activity suffers due to vitamin D deficiency.
Reduces the risk of cancerous tumors and manifestations of metastases.
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.

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 and vitamin K in the drink leads to an acceleration of fat metabolism, a decrease in 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.

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 process of recovery of the body after suffering surgical intervention(on the intestines or stomach) or severe 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.

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.

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.

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

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.

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 blood cholesterol levels and the risk of thrombosis.

Vegetable butter, as a rule, contains unhealthy trans fats. In addition, the use of a low-quality product can lead to poisoning, indigestion and fever.

Abuse of ghee is fraught with disorders in the work of the thyroid gland, liver, gallbladder.

It is contraindicated to eat ghee for people suffering from:

diabetes mellitus;
gout;
cardiological diseases;
obese.

Natural butter is a product beneficial for the health of 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. Melted butter also has useful and medicinal properties.

The oil is often used in 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.

Many prefer not to eat it, fearing rumors about its destructive effect on the body. Indeed, the use of large amounts of oil can lead to diseases such as atherosclerosis, obesity, and various allergic reactions can occur.

However, this dairy product is a source of many essential trace elements and vitamins that are needed for the full functioning of the human body.

Let's figure out what vitamins are found in butter and how they affect the vital activity of the human body.

The average daily intake of vitamin A for the body is 2 mg. And in 100 g of butter it is contained in an amount of 0.74 mg - this is 37% of the daily norm.

Vitamin A ensures the regulation of metabolism, is directly involved in the processes of restoration and oxidation, ensures the formation of new cells, is necessary for the correct perception of light by the human eye.

B vitamins are responsible for the nervous system, improve appetite, saturate the cells of the body with oxygen, regulate the water-salt balance.

Vitamin E is responsible for the condition of the skin, cleanses and strengthens blood vessels, is a remedy for lethargy and fatigue. 100 g of butter contains 2.3 mg of vitamin E, which is 11% of the daily requirement.

The importance of vitamin E will be especially appreciated by women, because it is a powerful antioxidant and prevents aging. It is often referred to as the "vitamin of youth".

Butter is rich in vitamins E and D.

Works in conjunction with vitamin A vitamin D responsible for calcium balance. Its deficiency can lead to all kinds of diseases of bone tissue, cause diseases of the teeth, nails and hair.

Vitamin PP, or nicotinic acid, helps heal minor injuries and ulcers, dilates blood vessels. A sure sign of a lack of nicotinic acid is dermatitis, skin peeling, hair loss. It is found in small amounts in butter.

This is not to say that any of the vitamins in butter is the most important. Only in combination they are able to benefit the body, each of them has its own importance, the lack of any affects the well-being of a person.

Butter contains a huge amount of useful trace elements. There are zinc, manganese, potassium, phosphorus, iron, calcium, but the percentage of their content in the product is small. Let's consider each of them in order.

Zinc extremely important for men. It regulates the level of male hormones, stimulates the production of spermatozoa, and normalizes the functioning of the prostate gland. Zinc is no less useful for women - during pregnancy, this metal actively supports hormonal background. Older people will benefit from knowing that zinc lowers blood sugar levels.

Manganese affects the nervous system. Due to the lack of this trace element in the body, stress and insomnia often occur, and increased excitability is noted.

Butter, like other dairy products, should be in the diet of athletes

Butter contains many potassium. This is especially important for athletes and people leading a healthy lifestyle.

Potassium is involved in the regulation of muscle tone, but it is very quickly excreted along with sweat, so this trace element is constantly needed by people who experience increased physical exertion.

Phosphorus there is little in butter, but its role can hardly be overestimated. The element performs the functions of an energy carrier, takes part in the work of the heart, and is necessary for the proper functioning of the kidneys.

Distinctive feature phosphorus: it enhances the effect of certain vitamins, such as calcium and vitamin D.

The most important trace element, without which a person cannot live, is iron. It is iron that is involved in the production of hemoglobin, helps the thyroid gland to work, saturates the body with oxygen. A lack of iron leads to rapid fatigue, loss of attentiveness, and a sharp drop in working capacity, irritability and pain in the body.

Calcium- the basis of bone tissue. Its main function is the correct formation of teeth and bones. Calcium also affects the heart muscle, regulating its contractions.

Butter contains a large number of various trace elements. But it is not worth considering it as a rich source of vitamins and minerals due to the fact that it is not eaten in large quantities.

100 grams of standard butter contains:

At the same time, the energy value of the product is 745 kilocalories.

Butter contains a balanced set of essential trace elements and vitamins. The constant use of this dairy product in food helps the body fight diseases of the skeletal system, vision.

When it is used, blood vessels are strengthened, immunity is increased, the skin receives the necessary set of fats.

Butter contains saturated fats, so it's great for breakfast.

The oil is also actively used in folk medicine, it is used to lubricate the gums of children who are teething, applied to the skin, used for certain types of rashes.

But butter can also be harmful. When used in large quantities, there is a risk of deposition of cholesterol plaques, the threat of atherosclerosis becomes quite real.

The abuse of oil necessarily leads to the appearance of extra pounds, which are very difficult to deal with.

Butter is a very useful product, but it is not recommended to abuse it. With proper and balanced diet butter saturates the body with the necessary amount of vitamins and minerals, makes food more satisfying and gives a boost of energy for the whole day.

The pleasant taste and rich content of vitamins in butter have made it one of the most beloved and popular food products. Along with this, many consumers oppose oil, trying wherever possible to replace it with a vegetable analogue, primarily fearing the harmful effects of fats and cholesterol.

Does butter really contain dangerous components, or will the use of a cream-based product be exclusively beneficial? More on this later.

It has been established that regular consumption of butter in reasonable amounts contributes to the normalization of the condition of the skin, hair and nails. This is primarily responsible for fat-soluble vitamins, richly contained in the composition of the product in question, as well as about 20 essential fatty acids for the human body.

More about vitamin composition butter:

Vitamin A is found exclusively in butter. It does not exist in plants. Only 50 grams of quality natural product contain more than a third of the daily human need for this vitamin. Vitamin A improves the condition of bones, hair and skin, improves vision, normalizes the function of the reproductive system and strengthens the immune system. In view of this, during a cold, experts recommend making butter a mandatory component of the diet. At the same time, patients with stomach problems are often advised to increase the daily proportion of product consumption by 2 times: it lubricates the internal surfaces of the damaged organ, improving its condition and contributing to a faster recovery.
Vitamin D is especially important in sunlight deficiency.
Vitamin E is a natural antioxidant that helps fight fatigue and lethargy, slows down the natural aging process, helps strengthen and cleanse blood vessels, etc.

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 produced with a fat content of less than 82.5% is no longer butter, even if the package 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.

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 solidification (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 vitamins A and D, 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" stomach ache and duodenum recover faster. Healing vitamin A accelerates the healing of sores. Patients with 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.

Frequent consumption of oil can lead to obesity.

Excessive consumption of butter can lead to atherosclerosis and cardiovascular diseases, as it contains a large amount of cholesterol and saturated fatty acids that clog blood vessels.

Allergic reactions to butter are possible, although rare. They are due to the presence of milk proteins in the oil.

The hosts of one of the programs will talk about the benefits and harms of butter, as well as the daily rate of its consumption.

Butter is a dairy product that is made up of milk fat.

Butter is obtained from cream and has a fat content of at least 82.5%.

Nutritionists advise to stop using butter. They attribute this to the high cholesterol content and high calorie content of the product. But it has been proven that moderate consumption of butter will only benefit your body.

It contains high percent unsaturated fats, without which the normal functioning of the body, its growth and development is impossible.

Shelf life of packaged oil
- in paper 10 days
- in foil 20 days

If in the composition of the product you see vegetable, palm oils, milk powder, dyes, flavors, then you have margarine or a spread.

Calories 661 kcal
Proteins 0.9 gr
Fats 72.7 gr
Carbohydrates 1.4 gr
Water 25 gr
Saturated fatty acids 47.1 gr
Unsaturated fatty acids 2.2 g
Cholesterol 170 mg

Butter contains a large amount of vitamins, the lack of which can seriously affect your body.

Vitamin A is responsible for the health of the skin and hair, the strength of joints and bones, the proper functioning of the immune and (especially important for women) reproductive systems. 50 grams of oil provide the body with vitamin A by 37 percent. With a lack of vitamin A, vision deteriorates, various skin diseases appear. In women, a significant deficiency leads to the absence of menstruation.

Vitamin E helps to avoid premature aging of the skin and blood vessels. Responsible for the work of all muscles (including the heart). Its deficiency is the cause of anemia, early appearance of wrinkles, interruptions in the work of the cardiovascular system. Vitamin E is responsible for muscle endurance. The content of Vitamin E in butter is low(11% of the daily value in 100 grams of product), but it is completely absorbed. (More details about vitamins for blood vessels and the heart here)

Vitamin D(100 grams of oil contains 13% of the daily requirement) is responsible for the health of bones and teeth, participates in the regulation blood pressure, helps the body remove toxins and carcinogens. (Find out how it is useful for babies) Without vitamin D, calcium absorption is impossible.
Deficiency can lead to brittle bones and teeth (read more about dental health here), significant weight and appetite loss, and sleep disturbance.

Vitamin D deficiency is dangerous for children. In them, it can manifest itself in the form of rickets and growth retardation. More details at the link

Without vitamin K (2% of the daily requirement), there will be problems with blood clotting. And, as a result, the risk of bleeding is high. Vitamin K increases life expectancy, prolongs youth. Lack of vitamin K leads to anemia, prolonged bleeding, digestive disorders and general weakness of the body.

In butter, B vitamins are widely represented (B1, B2, B5, B9, PP) that are responsible for metabolism. Deficiency leads to disturbances in the assimilation of food, stunted growth and development, and blood diseases.
B vitamins are very important for women during pregnancy - they are responsible for the normal development of the fetus (more on vitamins during pregnancy).

All the vitamins described are fat-soluble and, due to the presence of milk fat in butter, are absorbed almost completely.

Butter is also rich in trace elements - sodium, potassium, phosphorus, iron, zinc, magnesium, manganese, copper (their content varies within one percent of the daily intake).

Sodium Free impossible to maintain water balance. Its deficiency leads to interruptions in the functioning of the kidneys, the cardiovascular and nervous systems, and impaired absorption of potassium.

Potassium, in turn, also helps regulate the amount of sodium in the body. Maintaining the heart rate, increasing the endurance of blood vessels, muscles and the body as a whole, maintaining mental activity - these are the main functions of potassium. The deficiency will seriously affect psychological state. Possible insomnia, depression. In severe cases, infertility may occur.

Phosphorus is one of the most important trace elements. He is responsible for the condition of bones and teeth, is involved in metabolism, is responsible for the transfer of genetic information, the functioning of the nervous system. Deficiency can cause serious disorders - complete exhaustion of the body, mental disorders, rickets. During pregnancy - deviations in the development of the fetus. You can read more about vitamin deficiencies here.

main function gland is the supply of oxygen to cells. With a lack of iron, symptoms of a lack of oxygen will also appear - fatigue, memory impairment, shortness of breath.

Enough level magnesium saves from heart attack, normalizes the work of the heart. It will also protect the body from increasing cholesterol levels (which is found in excess in butter). Magnesium has the ability to relax muscles. Therefore, its deficiency in the first place leads to convulsions.

Without manganese unable to work normally immune system. This element is especially important for children. It is he who is responsible for the proper development and growth of bones and cartilage. Manganese deficiency is also dangerous for women. Infertility, disruption of the ovaries, premature menopause - these are the consequences.

Copper, like iron involved in providing tissues with oxygen. But it should be noted that with a low level of copper in the body, the absorption of iron is impossible. That is why its deficiency leads to the same consequences as a lack of iron.

Butterfat, which butter is made of, is perfectly digested and gives the body an instant boost of energy. Therefore, a butter sandwich is a great addition to a healthy breakfast.

Butter is a truly unique and slightly underrated product.

He is so loved by many, but because of the information that oil is harmful and very high in calories, many people prefer to refuse it in favor of other products. However, this information is not entirely correct.

For more than half a century, doctors and scientists from all over the world have been trying to prove the information that oil is harmful, however, none of them has been able to provide absolutely reliable data.

Butter is a whole storehouse of a large number of vitamins and useful trace elements that the body needs. The main rule is not to subject it to high heat treatment, from this it loses all its benefits.

Butter is a concentrate of milk, it is obtained by churning heavy cream. Oil comes in a variety of fat content and with a variety of ingredients, although, of course, there was no such variety before.

Even 100 years ago, the oil had a very high fat content (at least 82%) and an exceptionally creamy taste.

Now on the shelves of stores you can buy sweet-creamy, unsalted, salted, butter with cocoa, etc.

Many people are afraid to eat this dairy product because of the high number of calories and high cholesterol.

About 50 years ago, American doctors announced to the whole world that butter provokes heart disease and obesity.

And adherents of vegetarianism completely dubbed this product just a real “time bomb” because of the animal fats in the composition.

Needless to say, both were wrong. In the first case, the causes of diseases are primarily due to overuse product, and almost any product in large quantities can be harmful. And spread (oil made from vegetable fat) carries the same amount of cholesterol and fat as regular oil.

But little is said about what useful vitamins and microelements butter contains in its composition. Here are just a few of them:

As can be seen from the description above, this valuable product contains not just vitamins, but unique micro and macro elements, which are practically absent in other food products.

Many believe that the Slavs invented this product, but this is not entirely true. The Slavs came up with several of their own varieties, which have long been known around the world, but the product itself was originally invented long before the advent of the Slavs in Russia.

The first mention of butter appeared in the 5th century AD in India. Then this product was really sacred, because the Indians honored milk and dairy products.

Oil was practically not even eaten, one had to be really worthy of this food of the Gods. The Indians specially prepared butter for sacrifice to their beloved Gods.

The priests, so to speak, tried to "appease" their patrons.

After some time, the oil appeared in Europe, travelers passed the recipe and manufacturing technology to local chefs. The product was to the taste of Europeans, especially Parisians, who have always been true gourmets.

With their submission, the oil began to change, new technologies appeared, additional components were added to it. But butter still remained a product for people from high society, it was spread on fresh bread and served at the table.

This product has never been “translated” for nothing, it has always been served exclusively as an independent dish, and not as an addition to a side dish.

For some reason, then in Russia, butter was not considered something unique, perhaps this was due to the fact that dairy products were the main source of nutrition, butter was made at home even by ordinary peasants.

Vereshchagin, who came up with the technology for making the well-known "Vologda" oil. He was inspired to this idea after trying this product in Normandy, he was blown away by its delicate taste and aroma.

Thanks to this unique technology, the oil had a slightly spicy nutty flavor and a delicate aroma of freshly boiled milk. The product was to the taste of the St. Petersburg court, butter began to be produced in large quantities, and for the last 60 years we have known this butter as "Vologda".

Of course, in part, many scientists were right. This product can indeed be harmful, but only when consumed in extremely large quantities.

The normal dose of butter for an adult is the amount that is enough to spread a small layer on two sandwiches. It will turn out quite a bit, but such a dose is enough for a person to completely saturate his body with all sorts of useful vitamins and minerals.

If you eat such an amount, for example, at lunch, then by the evening all the calories will be completely burned, and the person will not get better.

Butter does contain cholesterol. But people are mistaken in thinking that cholesterol is extremely dangerous.

In fact, cholesterol is produced even by the body itself, it is necessary for the normal functioning of the hormonal and nervous systems, it also helps to significantly strengthen the immune system and protect the body from malignant diseases. And some "advanced" doctors even recommend eating this product for women who cannot get pregnant.

As for fat, it is also necessary for our body. Fats help the normal functioning of the whole organism, they "nourish" our skin, nails and hair from the inside. They also help digestion and good digestibility of foods.

This food should be avoided only by those people who have excessive weight problems, heart, liver and kidney problems. It is better for such people not to take risks and give preference to vegetable oil.

Butter's long way to our table

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.

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 amount of fat, which contribute to the development of coronary heart disease and 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 bad 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

The benefits of vitamins contained in the product

As you can see, the product is not so harmful and contains many 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.

To enhance the protective properties of the body, vitamin E is needed. 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. Thanks 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.

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, which help 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 normally.

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. It is desirable to control the use of this high-calorie product 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 that 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.

Many refuse butter due to its high fat content, but its moderate use only benefits the body.

Butter as a food product was truly appreciated in Russia only in the 19th century. At this time, representatives of the upper strata of the population became addicted to it, although earlier only peasants ate it. Then, for the first time, a study was made that showed what vitamins this product contains.

BUT- increased immunity, healthy nails and hair, strength of the musculoskeletal system, improved functioning of the female reproductive system.
E- slowing down the aging process and increasing vigor, supporting the endurance of the heart muscle.
D- normalization of blood pressure, the formation of teeth and bones, cleansing the body, removing toxins and carcinogens.
FROM- strengthening the immune system and the nervous system, combating stress and anxiety, accelerating the regeneration of the skin in case of damage.
AT 5- active stimulation of the body's metabolic processes, support for the normal development of the child during pregnancy.
To– support for the function of the nervous and digestive systems, a positive effect on life expectancy.

Quality product

In order for the oil to be beneficial to health, it is impossible to exceed the daily allowance of 10-25 grams. Abuse causes obesity and atherosclerosis of blood vessels.

You should not replace butter with a spread or margarine, tempted by low calorie content. Their use in its pure form gives the opposite effect: metabolic processes are destroyed, cholesterol deposits in tissues grow.

Before buying, study the composition of the product. Butter of the Ecomilk line is made from selected milk of the highest quality and contains many vitamins.

Most of all, butter is useful for children and pregnant women. The presence of omega-3-unsaturated fatty acids in its composition is important for the functioning of the digestive organs and intestines, and therefore for the removal of toxins, the rapid absorption of useful substances into the body.

strengthening the walls of blood vessels;
increase in general immunity;
saturation of the skin with fat cells;
elimination of some skin rashes;
healing of the gastric mucosa;
improvement of the reproductive system;
prevention of depression.

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 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 A accelerates the healing of sores. 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.

Old maps of Kotelnichsky county Population census Kotelnichsky county Sakura village

Kovrov district Vladimir province Kovrov district Dmitrovsky churchyard

Butter. Butter benefits and harms Butter vitamins in 100 grams