TypeBase Blood Type Diet Values: butter/ without salt
TYPEBASE4 INDEX >> DAIRY >>
BUTTER/ WITHOUT SALT
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FRANCAIS: BEURRE/SANS SEL
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General Description:
Made by churning cream until it reaches a semisolid state, butter must by U.S. law be at least 80 percent MILK FAT. The remaining 20 percent consists of water and milk solids. The U.S. Department of Agriculture (USDA) grades butter quality based on flavor, body, texture, color and salt. Butter packages bear a shield surrounding the letter grade (and occasionally the numerical score equivalent) indicating the quality of the contents. The grades, beginning with the finest, are AA (93 score), A (92 score), B (90 score) and C (89 score). AA and A grades are those most commonly found at the retail level. Butter may be artificially colored (with natural ANNATTO); it may also be salted or unsalted. Unsalted butter is usually labeled as such and contains absolutely no salt. It's sometimes erroneously referred to as "sweet" butter - a misnomer because any butter made with sweet instead of sour cream is sweet butter. Therefore, expect packages labeled "sweet cream butter" to contain salted butter. Unsalted butter is preferred by many for everyday eating and baking. Because it contains no salt (which acts as a preservative), it is more perishable than salted butter and therefore stored in the freezer section of some markets. Whipped butter has had air beaten into it, thereby increasing volume and creating a softer, more spreadable consistency when cold. It comes in salted and unsalted forms. Light or reduced-calorie butter has about half the fat of regular butter, possible through the addition of water, skim milk and gelatin. It shouldn't be substituted for regular butter or margarine in frying and baking. Storing butter: Because butter absorbs flavors like a sponge, it should be wrapped airtight for storage. Refrigerate regular butter for up to 1 month, unsalted butter for up to 2 weeks. Both can be frozen for up to 6 months. |
NUTRIENT NOTES:
Serving Size Analyzed: 1 tablespoon
 < (100)
GRAPH 1 (ABOVE). Total Calories (100) as part of a 2200 calorie daily dietary intake. |
| Protein (0.119 grams per 1 tablespoon
) | | Fat (11.3554 grams per 1 tablespoon
) | | Carbohydrate (0.0084 grams per 1 tablespoon
) |
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
| Polyunsatured (0.4214 grams per 1 tablespoon
) | | Monounsatured (3.2802 grams per 1 tablespoon
) | | Saturated (7.0672 grams per 1 tablespoon
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CHART 2 (ABOVE).Fat Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 tablespoon
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BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A:
Secretor:
 AVOID: Secretory insufficiency.Flocculates serum or precipitates serum proteins.
Non Secretor:
AVOID: Secretory insufficiency.Flocculates serum or precipitates serum proteins.
TYPE B:
Secretor:
 NEUTRAL
Non Secretor:
NEUTRAL
 | Introductory Food: Type B children should have this solid food introduced when older than 12 months of age. (Eat Right 4 Your Baby) |
TYPE AB:
Secretor:
AVOID: Contains component which can modify known disease susceptibility.
Non Secretor:
AVOID: Contains component which can modify known disease susceptibility.
TYPE O:
Secretor:
NEUTRAL
Non Secretor:
NEUTRAL
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD:
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SPECIAL NOTE:
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | No data on this food.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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Program and data copyright 1997-2011 Peter D'Adamo. |
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