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Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Monounsaturated fat (g) Polyunsaturated fat (g) Smoke point; Butter [1]: 81
Download as PDF; Printable version; ... fast food: 36: 44: 6 Cheeseburger, fast food: 43: 40: 7 ... Fats added during cooking or at the table
Butter contains fat in three separate forms: free butterfat, butterfat crystals, and undamaged fat globules. In the finished product, different proportions of these forms result in different consistencies within the butter; butters with many crystals are harder than butters dominated by free fats. [citation needed]
Related: Delicious but Not So Nutritious, These 11 Foods Are High in Saturated Fat. Registered dietitian Danielle LaFata, RD, who is the director of performance nutrition for the Phoenix Suns ...
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The primary ingredient in butter is milk fat, although butter also contains saturated fats including lard and tallow which are solid at room temperature and mono- and polyunsaturated fats including olive oil and canola oil which are liquid at room temperature. [1] Butter hardness is a result of the percentage mix of those ingredients. [1]
Sherbet contains 1–2% fat; Lowfat ice cream, also called ice milk, contains no more than 2.6% fat; Ice cream contains at least 10% fat; Frozen custard, like ice cream, contains at least 10% fat, but it also must contain at least 1.4% egg yolk solids; Creams. Half and half contains 10.5–18% fat; Light cream and sour cream contain 18–30% fat
1. Refrigerate the Butter. The best way to keep your butter fresh and extend its quality is to keep it in the refrigerator, softening it to room temperature only when needed. 2. Buy Butter Wrapped ...