The benefits and harms of butter of varying fat and quality


Butter is an animal product obtained by whipping (separating) cream collected from cow's milk. It may contain different percentage of fat content - from 50 to 83%. In the baked form, the fat content of the product reaches almost one hundred percent.

How to determine the quality of butter? What are its benefits and harm? About this further.

Is it a quality product?


Butter - how to determine the quality? Usually we buy a ready-to-use product of industrial or private production. And often there are doubts about its suitability for safe use.

Our concerns are related to the fact that in order to reduce the cost of products at the exit in the production process, so-called trans fats are added to the mass, as well as fats of plant origin, cleverly given out as animals. Therefore, when buying, be sure to pay attention to the composition of the oil, even if the label says in black and white that the product is “creamy”.

To get 1 kg of natural cow's butter, a minimum of 25 liters of milk is required. And this is not always beneficial, because seasonal conditions have a significant impact on the productivity of an animal. It turns out that butter offered from the deli counter is not very natural.

Good butter will meet the following requirements:

  1. Color - a slightly yellowish tint from a natural product may be present. But the lighter the oil, the more confidence in it.
  2. In frozen form, high-quality oil should break off and crumble, and not smear.
  3. If the briquette lying on the table becomes too quickly soft - there is definitely a lot of vegetable fat. No problem to smear natural butter only at least half an hour after removing it from the refrigerator.
  4. A poor-quality product with low milk fat content will melt when melted on a heated pan.
  5. The useful life of a natural product is much lower than that of spreads.

Butter 72.5%: the benefits and harm

Butter 72.5%: the benefits and harm

Many girls are convinced that butter just harms the figure. However, a small amount of the product is still regularly consumed. To supposedly reduce the calorie content of dishes, they choose products with a low percentage of fat, for example, 72.5%.

GOST butter, which can be called cream, is:

  • traditional -82.5% or more;
  • amateur - 80%;
  • peasant - 72.5%;
  • sandwiches - 61.5%;
  • tea - 50%.

The lower the percentage of fat content, the greater the composition of the product of food additives and stabilizers. For example, butter 72.5% consider the benefits and harms of the product.


  • The high caloric content of the product (about 700 kcal) quickly replenishes the energy and strength of the body. A minimum of 30 g of the product must be present daily in baby food during the growth and development period;
  • fats are involved in the renewal of nerve tissue and brain cells;
  • natural cow oil is safer for people with disorders of the gastrointestinal tract than low-calorie substitutes;
  • the product contains vitamins: A - a necessary element for the prevention of visual ailments, peptic ulcer diseases, immunity; the whole B-group, D, E, K, PP is important for the growth of bones, hair, nails, dental health, the reproductive capacity of the body and for maintaining the activity of the nervous system;
  • with oil, the body receives about one and a half hundreds of different fatty acids, 20 of which are indispensable;
  • It is also a rich source of beneficial micro and macro elements.

Harm, as opposed to good, is not so significant. But, undoubtedly, excessive leaning on the butter, can affect the health of the body:

  • abuse of a natural product is fraught with the emergence of problems with excess weight;
  • high cholesterol increases the risk of atherosclerosis;
  • food supplements in large quantities are harmful to the body;
  • trans fats can cause damage to blood vessel walls.

Let's talk about melted butter

melted butter

On sale there are many varieties of cow butter, including the so-called ghee. The product is a substance without excess liquid, obtained by melting 99% butter. This oil is stored longer, used for cooking. So what are the benefits and harms of ghee?

The undoubted advantages:

  • contributes to easier digestion of food and the speedy removal of its remnants from the body;
  • does not contain lactose and other dairy products;
  • protecting the body from the harmful effects of free radicals;
  • rich source of fatty acids, vitamins and other beneficial substances;
  • It has therapeutic and preventive properties: prevention of rickets; toning and rejuvenation of cells and tissues; immunoprotection; stimulation of the liver, digestive tract, central nervous system.

However, the product has drawbacks. For example, a high calorific value (more than 890 kcal) will certainly affect the figure and body weight. Excessive consumption of such oil in food can lead to the development or exacerbation of cardiovascular diseases. A very fatty product is heavy for people with digestive disorders. Therefore, it is better not to use ghee as a separate product, but to use it in the process of frying, baking, baking dishes.

If you follow the rules of food culture, regular consumption of butter will not exactly harm the body. Only one "but" - do not try to replace the fatty oil with low-calorie counterparts. It is better to eat a little, but a natural product, than "chemistry".