Butter is rich in palmitic acid, myristic acid and other saturated fatty acids, and only a small amount of unsaturated fatty acids, so it is not suitable for long-term consumption. The melting point of butter is higher than human body temperature, so it is not suitable for human digestion and absorption, and it is rarely used in cooking. Butter can be used to make cakes and cook other foods, which has the advantage of shortening food.

Extended data:

Precautions:

1, users with old diseases and sores should not eat it.

2, butter for the crowd: the general population can eat.

3. Butter taboo: Butter contains a variety of saturated fatty acids such as palmitic acid and myristic acid, and only contains a small amount of unsaturated fatty acids, which is not suitable for long-term consumption. Butter is sweet, warm and slightly toxic. It can be added to flour products, but it is not advisable to eat more, because it may induce recurrence of old diseases and sores.

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