Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan-frying. Butter consists of butterfat, milk proteins and water.
Benefits Usage
- Ideal with bread, parantha, roti, nans, sandwitches, pav bhaji, dals, rice, soups.
- Cookery preparations.
General Informations
| Informations | |
|---|---|
| Available in | 100gm, 200gm, 500gm |
| Energy | 2,999 kj (717 kcal) |
| Suitable For | Cow panner is richest source of milk fat of all indian dairy products. Its Conatinfat soluble vitamins A,D,E & K that provide energy. |
Specification
| Nutritional Information | |
|---|---|
| [100ml contains approx.] Made from fresh pure Panner, vacuum packed for extra freshness. | |
| Carbohydrates | 0 gm |
| Saturated | 51 gm |
| proteins | 1 gm |
| vitamin A | 86% |
| Vitamin D | 10% |
| Compositions | % |
|---|---|
| Milk fat | 3.0 gm |
| Milk Protein | 2.95 gm |
