Which butter is healthier – with 82.5% or 72.5% fat content

founder of the International Institute of Integrative Nutritionology

Butter is a natural source of unsaturated healthy fats essential for good health. But which butter is healthier – 82.5% fat or 72.5% fat?

Butter is rich in vitamins A, C, E, D, K and calcium, which have a beneficial effect on the condition of the skin, hair, nails, normalize the gastrointestinal tract. Just 10 g of oil added to porridge for breakfast will help to increase energy, efficiency and improve your mood for the whole day.

Natural oil also contains mineral components: selenium, lauric, linoleic, butyric and oleic acids, as well as glycosfingolipids. These substances strengthen immunity, improve intestinal microflora, normalize metabolic processes in the body and reduce the risk of cancer.

Depending on the raw material from which the product is made, butter is divided into:

• sweet and creamy, which is made from separated pasteurized cream;
• sour butter – made from the same cream, but with the addition of starter cultures;
• salted butter – a product made from cow’s milk with the addition of table salt.

According to the fat content, in accordance with the requirements of GOST, butter is divided into:

• traditional – 82.5% fat content;
• amateur – 80%;
• peasant – 72.5%;
• sandwich butter – 60-65%.

In natural butter there is no place for peanut, coconut, palm and other vegetable fats and “milk fat substitutes”, as well as preservatives, stabilizers, dyes and flavorings.

Natural butter is virtually odorless (a slight creamy aroma is acceptable) and has a natural color with no “yellowness”.

Benefits and flavor in butter with 82.5% fat content

Perhaps the most popular breakfast butter among Russians is “Peasant” with a fat content of 72.5%. In general, this variety is safe for health, contains only milk fat and whey, but it is often counterfeited and passed off spread or margarine for butter.

Therefore, the best butter is considered to be “Traditional” with a fat content of 82.5%. It contains only 16% of whey from the mass, and the rest is natural milk protein. This type of butter is almost impossible to falsify and replace milk fat in it with vegetable oils.

“Traditional” is usually more expensive than other types of butter, because it has the highest fat content – 82.5%.It costs at least 900 rubles per kilogram.

Another way to falsify the product is to indicate inaccurate information on the package. For example, butter with a fat content of 72.5% is labeled as “Traditional” or “Amateur”, which corresponds to fat content classes of 82.5% and 80%.

On the package of a natural product is always indicated unambiguously – “Butter Butter”. After – the name of the species depending on the fat content percentage.

The inscription “vegetable” or “vegetable-cream” indicates the presence of milk fat substitutes in the butter. Most often it is margarine or spread with the content of trans-isomers, which can lead to the development of diseases of the cardiovascular system.

When choosing butter, pay attention to the packaging material. Take butter in foil, which delays evaporation of moisture and protects the product from sunlight. Butter in parchment packs is subjected to photo-oxidation, which changes the color of the surface and deteriorates the taste.