Do you love the rich and creamy taste of butter? If so, you’re not alone! Butter has been a staple in kitchens around the world for centuries, and it’s easy to understand why. Not only does it add flavor and texture to your favorite dishes, it also has many health benefits. In this post, we’ll explore the history, its nutritional value, and the different types available today. By the end of this post, you’ll know why it should be a part of your diet.
Butter Nutrition Facts and Calories Chart
Butter is an animal fat that is typically made from the milk of cows. One tablespoon contains 102 calories, 11.5 grams of fat, 7.2 grams of saturated fat, 0.1 gram of trans fat, 31 milligrams of cholesterol and 0.1 gram of sodium. It also contains trace amounts of vitamin A, vitamin E, vitamin K, calcium and phosphorus. It is high in calories and fat and should be consumed in moderation. Nutritional value per 100 g butter:
- Biotin: 0.00001 µg
- Calcium: 0.06 mg
- Carbohydrates (Carbs): 0.06 g
- Chloride: 0.6 mg
- Cholesterol: 31 mg
- Choline: 1.1 mg
- Chromium: 1.2 µg
- Copper: 0.002 mg
- Dietary Fiber: 0.02 g
- Energy (Calories): 717 kcal
- Fat: 81.11 g
- Iodine: 0.2 µg
- Iron: 0.003 mg
- Magnesium: 0.06 mg
- Manganese: 0.0003 mg
- Molybdenum: 0.4 µg
- Pantothenic Acid: 0.3 mg
- Phosphorus: 0.2 mg
- Potassium: 0.2 mg
- Protein: 0.1 g
- Saturated fat: 51.53 g
- Selenium: 1.1 µg
- Sodium: 0.2 mg
- Sugars: 0.06 g
- Vitamin A: 1403.2 IU
- Vitamin B1 (Thiamin): 0.0003 mg
- Vitamin B2 (Riboflavin): 0.0007 mg
- Vitamin B3 (Niacin): 0.007 mg
- Vitamin B5 (Pantothenic Acid): 0.3 mg
- Vitamin B6: 0.002 mg
- Vitamin B9 (Folate / Folic Acid): 0.1 µg
- Vitamin B12: 0.0003 µg
- Vitamin C: 0.0 mg
- Vitamin D: 0.0 IU
- Vitamin E: 0.14 mg
- Vitamin K: 0.1 µg
- Water: 15.86 g
- Zinc: 0.001 mg
Butter In India
Beginning from Vedic times there is documented proof confirming that butter was widely used by the early inhabitants of India for both dietary as well as religious purposes. Buffalo milk because of its high fat content and larger fat globules gives higher yields. Butter has a typical soft body and a smooth grainy texture and a distinctive pleasant aroma and flavor derived from the fermented curd from which it is made. There is no addition of salt or coloring material. In Ayurveda, a number of practitioners prescribe the use of white butter as a remedy for ailments such as ear problems, insomnia, bed wetting, sexual weakness, and even for mental illnesses.
- Scientific Binomial
- Common English: Table Butter
- Sanskrit: Navanit
- Hindi / Urdu: Makhan / Makkhan
- Bengali: Makhana
- Marathi: Loni
- Telugu: Venna
- Tamil: Venney
- Kannada: Benne
- Malayalam: Venna
- Punjabi / Sindhi
Butter Vs Margarine
Butter is a better option than margarine, when it comes for bread spread. It’s ironic and unfortunate that margarine and even vegetable shortening are touted as heart-healthful products. Saturated fats make up one category of unhealthful fats. Hydrogenated fats and trans-fatty acids refer to the unsaturated fatty acid molecules from vegetable oils that have had hydrogen molecules added. This results in unnatural fats that are now semisolid or solid. Trans-fatty acids are found in margarine. This is why margarine should be avoided, due to their harmful effects on the body. They have no known beneficial function. For years, it has been told us to replace butter with margarine, and most brands of shortening loudly proclaim that they have less saturated fat than butter does. But as you have probably heard, researchers have discovered that the hydrogenated process produces altered molecules called trans-fatty acids. These substances appear to pack a double whammy: not only do they raise LDL, they lower HDL and cause free radical damage. Butter does not damage to your arteries in that kind.
Butter has a sweet taste; it is light and cold in nature. Fresh butter is astringent and has sour taste; pacifies pitta and vata; reduces burning sensation; improves agni; is good for eyes, hemorrhoids, and cough; and heals wounds. Very old butter is heavy and aphrodisiac, increases fat and kapha, reduces swelling, promotes strength, and is especially considered an elixir for the children.
- Bone Strengthener: Due to its structure, it helps in the production of compounds that lubricate joints and is especially good for people suffering from arthritis since it increases the lubrication between joints thus helping in reducing the pain associated with the condition.
- It is especially advised for mothers-to-be during their fourth month of pregnancy since it helps nourish the growing child and eases labor.
- High Energy Giving Food: Butter contains vitamin A, D, E, and K and a small amount of essential fatty acids, arachidonic and linoleic acids. It provides a high calorie value. Food that provides high amounts of calories are also more beneficial to the human body, 100 g of butter provides 750 calories.
- Rich Source of Calcium Making Vitamins: Butter contains Vitamin K2 (menaquinones). Vitamin K2 is the form that off ers you the greatest health benefits. Probiotics (as butter is derived from curd / dahi / coagulated sour milk) convert vitamin K1 in the intestines into the more biologically active form called vitamin K2. Vitamin K2 helps the body turn on biological switches that activate three critical proteins: osteocalcin, calcitonin and matrix G1a. Osteocalcin, calcitonin and matrix G1a are calcium-binding proteins that are essential in guiding calcium into the bone.
- Premature Graying of Hair: The makkhan made from cow’s milk has the property to prevent premature graying of hair. A small roll may be taken internally and a little quantity may be massaged into the hair root twice a week.
- Selenium Source: Butter is packed with the essential mineral selenium, a potent antioxidant along with vitamin E which helps to smoothen the skin and keeps it healthy and elastic. This is what gives that healthy glow to one’s skin.
- Brain Health: Since butter contains arachidonic acid (AA) that plays an important role in brain function and the maintenance of a healthy cellular structure, it is very good for the proper development of a child’s brain. Butter has a unique highly absorbable form of vitamin D that is essential for the proper functioning of the synapses (the portion between two nerves that helps the relay of information to and from the brain). Since children’s brains are still forming, giving them the right and most essential nourishment is of utmost importance.
- Clarified Butter: Butter can be used instead of oil to extract herbs, and, once clarified by simmering, it keeps well without refrigeration, making a simple ointment. Clarified makhan is a staple in Indian cooking and medicine, where it is called ghee. It is soothing on the skin and absorbs well. Herbal butters and ghees can also be used as food.
- Butter is considered as good material for massage especially for filling out cheeks and the neck and also for breast enlargement.
- The molecular structure of butter helps it pass through the layers of tissue that are otherwise impermeable, like that of the brain. It helps the transportation of nutrients to the brain and takes away wastes from it, making the brain function optimally.
- A paste of the sesame seeds mixed with butter is helpful in treating bleeding piles.
Side Effects and Health Risk
Butter is a dairy product high in saturated fats, and should be consumed occasionally.
Q. Where does butter come from?
Butter is the traditional unsalted butter made by hand churning whole milk curd. Naturally fermented milk is the base for butter. Butter is made by churning fat enriched curd, in a process that separates the fat fraction of the milk from the whey. The churning of curd to make butter at home, gives the refreshing buttermilk with left-over globules of butter in it. Buttermilk is a refreshing and tasty drink.