Butter is a food that many people do not know how to appreciate. It has unique properties. Most refuse to use it for food only because the media talk a lot about its harm and high caloric value. Despite this, not a single scientist has ever been able to provide reliable data on why such high requirements are imposed on butter and what is harmful in reality. With this, no one will remember which vitamin in butter is beneficial to our body.
The long way of butter to our table
Today there is an opinion that butter began to be brought down in the ancient Slavic settlements. The truth is that the Slavs only came up with several varieties of oil according to their own technology, and the product itself had long been known to them. Many people ate oil before the appearance of the Slavs in Russia.
Ancient Indians so respected and revered butter( as well as other dairy products) that they did not even eat it. For them, it was a sacred delicacy worthy of the mouth of higher beings. He was used as a sacrifice to his beloved gods to beg mercy and help from them. Oil priests made independently and treated this process very responsibly.
After many centuries, butter, thanks to pilgrims and travelers, fell into Europe. So the world learned about a new nutritious and delicious product and technology of its manufacture. Parisians, who were famous for their demanding taste, liked butter. But to make the taste of the product even more fragrant and saturated, various components were added to it. Since oil at that time was an expensive and rare pleasure, they were fed only by people from high society. In addition, no one was translating the product for nothing and did not use it as a supplement to the side dishes, but served it as a separate dish.
According to scientists, butter in Russia in the IX century was not a product that could be surprised. At that time, even peasants were engaged in making butter, using cream, milk, sour cream, and sour milk for this purpose. Most likely, it was due to the fact that almost every family had a cow, goat or other dairy cattle.
And only in the 19th century butter found its recognition among the landowners and nobles. Famous for the product was the famous in those days cheese maker Vereshchagin, who used the new technology to make oil and made it more flavorful and tasty. So the world got acquainted with the "Petersburg oil", which today is known as "Vologda".The product has a light spicy-nutty flavor and aroma of boiled milk, and by fat content far surpasses similar varieties.
Who is against the use of butter
Many are interested in the question of which vitamin in butter is present and who so vigorously agitates against its consumption in food. Even at the very beginning of the 20th century, against the fragrant product were physiologists, assuring everyone that it contains a large amount of fats that contribute to the development of coronary heart disease, various vascular diseases. From that time, agitation against oil containing harmful for the body cholesterol, and similar products began. Since then, scientists have been trying in every way to establish their opinion in public opinion: what vitamins are in butter, the benefits of them are reduced to zero by the high content of harmful cholesterol. However, in order to prove this, it is necessary to provide facts, and such scientists do not have until now. Therefore, butter is still a favorite product, which is popular among consumers.
Use of butter
Let's talk about what vitamins are contained in butter and why many, despite the prohibitions, have not abandoned its use. The fact that it contains cholesterol - it's true, but in addition, there are substances that benefit the body. Thus, the product contains fatty acids, a useful protein, carbohydrates, saturates the body with vitamins of group B, A, D, E, PP.And the presence in it of iron, calcium, potassium, magnesium, sodium, copper, zinc, manganese, phosphorus only adds more value to the oil.
Benefits of vitamins contained in
productAs you can see, the product is not so harmful and contains many useful substances. What vitamin in a butter brings more advantage, it is difficult to say. Because each of them is valuable in its own way to the body. So, vitamin A is necessary for oxidation-reduction reactions, regulation of protein synthesis, normalization of metabolic processes, recovery of epithelial cells, stimulation of collagen synthesis. Due to it, the aging process is slowed down and new cells are formed.
To strengthen the protective properties of the body requires vitamin E. In addition, it helps reduce cholesterol, helps fight aging and cancer, positively affects the work of the reproductive and nervous systems.
The bone system and the condition of the teeth depend on vitamin D, which helps the absorption of calcium. Anti-carcinogenic qualities of the vitamin help to prevent cancer. Thanks to its properties, our nervous system works in harmony, some hormones are produced. At the same time, vitamin K provides a synthesis of proteins and the necessary level of coagulation.
Pantothenic acid is also needed for the proper functioning of the body. Thanks to it, metabolic processes are normalized, the development of skin diseases and allergies is prevented. Positively affects vitamin B5 on the skin, making it more elastic and elastic. With the help of vitamin B9 cells in the body are updated, it actively participates in the process of hematopoiesis, promotes the production of serotonin and adrenaline.
Thus, it is impossible to say which vitamin in butter is more important and useful, since without the necessary amount of one of them, a failure in the body can occur. It is only necessary to remember that to consume this product, rich in vitamins, preferably in a moderate amount.
How does butter affect our health
Since we have already sorted out what vitamins in butter are, let's talk about the benefits it brings to our health. Such vitamins as A, D, E, as well as iodine, lecithin and selenium protect our body from heart diseases. Therefore, it is better to replace the consumption of margarine with oil. Linoleic acid has protective anti-cancer properties, and fatty acids prevent the development of tumors of various types. From arterial diseases, cataracts and calcified epiphysis protects vitamin K2 and the factor of "anti-rigidity".Thanks to vitamins A, D, K2 in our body, calcium and phosphorus are correctly absorbed, which help to strengthen teeth and bone tissues.
The use of butter in the required amount prevents the development of goiter, since it contains such an essential element as iodine, while in the form most assimilated by the body. In addition, vitamin A helps in the functioning of the thyroid gland. These vitamins are necessary for the proper development and growth of the body, especially recommend oil in childhood.
The butter plays an important role in the digestive system, protecting the body from gastrointestinal infections, and due to the saturated fats that are contained in it, our lungs are reliably protected from asthma. Therefore, the question about what vitamins in butter is contained, you can answer this: they are many, they are all useful and necessary for the body to function properly.
Calorie butter
In most cases, people who sit on diets and watch their weight, buying a product, pay attention to the composition of butter, vitamins, calorie, which sometimes scares them. Yes, 100 grams of butter contains a high level of calories, about 748. The figure is high, but not everyone is able to eat half a pack of butter at a time. Usually it is smeared on a sandwich, the result is only 15-20 grams. But such a snack will bring many benefits, fill the body with nutritional elements.
Also, many in the butter scare the cholesterol contained. In fact, this element is as necessary for our body as other substances and vitamins. After all, cholesterol plays an important role in the production of vitamin D, with its help in the body produces sex hormones, the process of cell division. In order that it does not harm the body, it is necessary to consume butter in moderate amounts, it is especially important to control the use of cholesterol in the elderly. But children and teenagers can eat butter, not paying attention to caloric content, because it helps the correct development and growth of a young organism. To control the consumption of this caloric product is desirable after 40 years, thus preventing the accumulation of excess cholesterol in the blood.
How to distinguish butter from margarine or spread
Butter is produced by processing milk from cows. It should consist exclusively of natural cream and have a fat content of not less than 82.5%.The product of lower fat content contains various food additives, preservatives, flavorings, acidity regulators, colorants that are used as a substitute for a natural base - it's not butter, but its analog, that is, margarine, spread or ersatz-oil. Are substitutes for natural oil is much cheaper and contain vegetable fats, other elements harmful to the body.
Butter is not only a fragrant and tasty product, it contains nutritious and necessary ingredients, so its use in small portions brings the body not only pleasure, but also a great benefit.