sviestas-600Nowadays butter is not just an ingredient to add to a porridge or sandwiches, it is used in culinary, making stews and sauces. A wider use of butter is determined not only by its palatability but also dietiticians’ assessments. Medics claim that moderate amounts of fresh and natural butter are beneficial to the body.
Butter enhances the absorbsion of calcium, magnesium and fat-soluble vitamins A, D, E, K. Besides, this dairy product is a natural source of beta carotene, which gives butter a yellow hue.
Butter lends the food organoleptic characteristics such as taste, smell and because of being nutritious it leaves a longer feeling of satiety. The milk fat it contains is fast and easy to absorb, and performs thermoregulation, protective function, because it is a component of all cell membranes and provides the body with hormones. One additional useful characteristics of butter is the oleic acid, which does not increase the level of cholesterol in the blood and this acid comprises up to 40 percent of this dairy product.
Our body digests 97% of butter and 94% of other ingredients, such as protein and carbohydrates, therefore from nutritional point of view, it is very valuable.

A daily serving of natural butter for a healthy person is 10 grams a day. A bowl of porridge or a sandwich for breakfast, seasoned with natural butter will provide with more energy for the day.