Dairy Butter is a valuable food product, which is produced from pasteurized cream. The nutritional value of butter is characterized by its goodness (harmlessness), the energy value and digestibility of nutrients and biologically active substances, their ratio, as well as the organoleptic evaluation and physiological value. Dairy butter is rich in vitamins (especially fat-soluble). The specific healing properties of dairy butter are caused by the milk fat composition.
Nutritional value of 100 g product: