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Butter may be measured by either weight (1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume (1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in packages marked to facilitate common divisions by eye. (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.)
Volume to mass conversions for some common cooking ingredients; ingredient density g/mL [note 5] metric cup 250 mL imperial cup ≈284 mL U.S. customary cup ≈237 mL [note 6] g oz g oz g oz water [note 7] 1 [note 8] 249–250 8.8 283–284 10 236–237 8.3 [note 9] granulated sugar 0.8 [20] 200 7.0 230 8.0 190 6.7 wheat flour 0.5–0.6 [20 ...
One tablespoon of unsalted butter has seven grams of saturated fat, half of the amount of saturated fat the American Heart Association recommends staying under for the entire day.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Butter made in this traditional way (from a fermented cream) is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product. [20]: 35
List ingredients by quantity (Can abbreviate measurements: oz instead of ounces; tbsp instead of tablespoon) [24] How much time does it take to prepare the dish, plus cooking time for the dish. Necessary equipment used for the dish. Cooking procedures. Temperature and bake time if necessary. Serving procedures (Served while warm/cold).
Butterfat contains about 3% trans fat, which is slightly less than 0.5 grams per US tablespoon. [3] Trans fats occur naturally in meat and milk from ruminants.The predominant kind of trans fat found in milk is vaccenic fatty acid.
According to a 2009 review by the American Heart Association, instead of avoiding ω-6 fats, the ω-6:ω-3 ratio should be decreased by consuming more ω-3 fats. The conversion rate of linoleic acid (LA) into arachidonic acid is very low with a diet high in linolenic acid. [11] The maximum ω-6:ω-3 ratio allowed in dog food by the AAFCO is 30: ...