Because cream is a semi-solid product obtained by concentrating the fat components in milk.
The milk is rich in flavor and can be eaten in various ways. For example, it can be used to spread bread and steamed bread, and it can also be used to make cakes and sweets.
Butter is mainly classified by adding salt, not adding salt, fermenting and not fermenting. Cream is a common additive in western breakfast, and it is also common in all kinds of western food. People have more opportunities to eat cream.
Nutrition of cream:
The fat content of cream is 20 ~ 25 times higher than that of milk, while other components such as skim milk solids (protein, lactose) and moisture are greatly reduced. Cream has a high digestibility in human body, reaching more than 95%, and it is a condiment with high vitamin A and vitamin D content.
It should be reminded that cream is high in calories and fat.
The calorie per100g of cream is 879.00 kcal, and the fat content is 97.00g..
Therefore, people with coronary heart disease, hypertension, diabetes and arteriosclerosis should not eat cream.
In addition, pregnant women and obese people should eat as little as possible or even not.