We all know how healthy it is to include certain foods in our diets to provide us with healthy fats, carbohydrates and proteins. But just as important is knowing how that particular food is produced and where it comes from. Have you ever reflected on the origin of butter and the production methods ? In this sense, just as not all tomatoes or fish are the same, not all butters are the same either.
Benefits of butter
Butter is obtained from the fat of milk and is so complex and nutritionally rich that it contains hundreds of different fatty acids, as well as fat-soluble vitamins essential for the body. Fatty acids not only give us energy through their caloric content but also have important roles in the body. For example, the fatty acid known as CLA (conjugated linoleic acid), has been shown to favor the loss of body fat in multiple studies and has several contrasted health benefits.
Contains antioxidants
It provides important antioxidants such as vitamins A and E, and selenium. It is one of the best sources of vitamin A, and it also contains doses of vitamin D.
Source of vitamin K2
This vitamin is essential to prevent arterial calcification. To find this vitamin, butter should preferably be from cows fed on grass.
Improves digestive health
The butter fat contains some fatty acids that protect against gastrointestinal infections.
Promotes the health of the thyroid
The butter contains highly absorbable iodine that favors the proper functioning of the metabolism and prevents problems of hypothyroidism.
Butter with natural ingredients
Since 1911, Lurpak is not only the leading brand in prestige and consumer confidence in its native country of Denmark, where cows are traditionally fed with pastures, but it is internationally in countries such as the United Kingdom or Greece, although it was not until 1957 that this superior quality butter was called Lurpak as we know it today.
In order to make Lurpak, the best of modern technology is used to obtain the best possible performance and quality from traditional recipes to obtain the best possible butter. Thus, 20 liters of whole milk from cows fed with grasses are needed to obtain a single kilogram of Lurpak. The tastiest part of the milk, the cream, is allowed to mature before entering the process of making butter and then natural lactic acid cultures are added to obtain the unmistakable characteristics of flavor and aroma of Lurpak.
With this we obtain a gift of nature for our palate and our body. Because good health needs good butter.
Nutritional value
Calories: 717
Water: 16%
Protein: 0.9 g
Carbohydrates: 0.1 g
Fat: 81.1 g
Saturated: 51.37 g
Monounsaturated: 21.02 g
Polyunsaturated: 3.04 g
Omega 3: 0.32 g
Omega 6: 2.17 g
Trans Fat: 3.28 g
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