Butter

Butter Facts & Fallacies

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Butter, one of the oldest and most natural foods on the planet, has been a delicious part of the human diet for thousands of years. Made with 100% natural ingredients, it takes 10.2 L of fresh wholesome cow's milk to make 454 g (1 lb) of butter.

The manufacturing process is a simple, time-honoured tradition: all we do is separate cream from milk, churn the cream till it thickens and voilà! Sweet butter!

Butter's health profile

Butter is responsible for negligible amounts of our calories, and its consumption per capita accounts for about 8 mL per day in the average Canadian diet according to the most recent data from Agriculture and Agri-Food Canada.1 It's a small proportion for the heavenly amount of pleasure butter gives!

In moderation, there's no doubt that butter, so tasty and flavour-rich, can be a wholesome part of an everyday, healthy diet. Enjoy

Source:

1. Agriculture and Agri-Food Canada. Statistics of the Canadian Dairy Industry. 2013

Butter, margarine and olive oil: A brief comparison

Flavourful butter, unlike some other spreads, is made by a natural process. It has no more calories or fat than margarine or vegetable oils such as olive oil.

One serving (10 g or 2 tsp/10 mL) Fat (g) Calories
Butter 8 72
Margarine 8 72
Olive Oil 10 88

Look at the good stuff in butter

Did you know that butterfat is 30% monounsaturated fat? That's the same kind of healthful fat found in olive oil and canola oil. Besides being irresistibly flavourful, butter is a source of vitamin A, a nutrient important for healthy skin and eyes, as well as for strong bones and teeth.

The colour of butter

How does butter get its mouth-watering colour? The answer is perfectly natural!

Butter is yellow because of the natural pigment carotene. Carotene is also why butter is a source of vitamin A. Carotene comes from the cows' diet, which consists mostly of hay, silage, grains and cereals, which are converted by our body into vitamin A.

Very rarely, more carotene, or another related natural pigment, is added to butter to enhance the yellow. This added pigment appears on butter labels as "colorant".


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