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Supplementary natural butter – essential insights into composition and distinctions from plant-based substitutes
Dairy-Based
Food science
Plant-based Substitutes
Accessibility
Traditional
Plant-based
Butter
Cream
Tomasz Jankowski
Author
2026-09-24
Date
3 min. read
article.read_time
2
Chapters
It is crucial to emphasize that genuine butter, which provides the human body with indispensable nutritional compounds, is produced solely through the processing of whole cow’s milk or premium-grade cream. Conversely, plant-based margarines and alternative fats—despite their lower cost and widespread accessibility—lack the essential bioactive components found in natural butter, and their consistent consumption, particularly as a long-term substitute for traditional butter, may be associated with potential adverse health implications.
Butter with extra properties
Butter is made up of saturated fatty acids. It can be as high as 67%. However, their excess in the diet leads to a significant increase in the amount of LDL cholesterol fractions in the human body. There are as many as 220 mg of cholesterol in 100 g of butter, which almost exhausts the recommended daily dose. It is necessary to maintain moderation in its intake. Butter is a dietary product, so it is recommended for people who eat a light diet. However, it consists mostly of medium-chain and short-chain fats.
Extra butter is used
Butter has a variety of uses. It is used primarily to lubricate baked goods, but also to bake cakes and as an additive to many dishes. It can be fried on it, but not at very high temperatures, as it is easily burned and releases very harmful chemicals (e.g. aromatic hydrocarbons).
