
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 | |
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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 | |
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[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 | % |
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Milk fat | 3.0 gm |
Milk Protein | 2.95 gm |