Butter calories is how much calories
Butter calories is 888 calories / 100 g. Nutrient content (per 100 grams) Nutrient content (per 100 grams) Calories (calories) 888.00 Carbohydrates (grams) 0.00 Fat (grams) 98.00 Proteins (grams) 1.40 Fiber (grams) a Vitamin A (micrograms) a butter's NUTRITIONAL VALUE All of the fat-soluble nutrients in milk are found in the milk fat, including vitamin A, vitamin D, small amounts of vitamin K, and carotenoids.
Butter is suitable for weight loss to eat
The people who want to lose weight, try not to eat butter, because butter fat content is too high, if you eat too much butter, it may cause weight gain. And long-term excessive consumption of butter may also cause increased blood lipids, which is easy to cause atherosclerosis, easy to increase the risk of cardiovascular and cerebrovascular diseases. So people who want to lose weight, try not to eat butter. People who want to lose weight, try not to eat food with high fat content, try not to eat fried food, and try not to eat desserts with high sugar content. People who want to lose weight, pay attention to proper dietary control, eat more dietary fiber-rich coarse grains, eat more green vegetables, fresh fruits, reduce the total calorie intake, in addition to appropriate participation in some physical exercise to achieve the purpose of weight control.
What is the composition of butter
Butter is refined from milk, not only rich in amino acids, proteins, but also rich in vitamin A and other vitamins and minerals, can be for the development of the body and the development of the bones to add a lot of nutrients. Butter can be used to fry fish, frying steak, toast, spread bread to eat, nutritious, flavorful, has always been loved by the people.
The role of butter in baking
Taste
1, butter can produce a meladic reaction when heated, so that the finished baked goods taste more mellow.
2, compared with shortening, butter melt in the mouth taste better, it is very suitable for directly spread on the bread, toast consumption.
3, butter has a good emulsification, can lock the water in the dough, change the wet viscosity of the dough, so that the extension of the dough has been enhanced, so that the finished product is more fluffy, soft, dense baking.
4, butter at 13-18 degrees Celsius has a strong plasticity and dough extensibility, can be folded through the rolling of plastic steps, so that the finished baked goods become more layers and distinct, the formation of open-crisp type of bread unique honeycomb structure and crispy texture.
2 other effects
1, butter can extend the shelf life. Butter can prevent the evaporation of water, emulsify the free water present in the bread, so as to lock the water, delay the aging of starch and bread hardening process.
2, butter can make the finished baking product soft, promote the molding of cookies and keep the pattern.
3, butter has the role of weakening the structure of the flour, can make the cake puffed up more perfect.