Cream, butter and animal fats: "sins" to be measured!

Cream is high in fat, with varying percentages of milk fat depending on the type (e.g., heavy cream, light cream, half-and-half). It also contains small amounts of protein , vitamins (such as vitamin A and vitamin D) , and minerals (such as calcium and phosphorus). Cream is a concentrated source of calories and fat , making it an energy-dense food. It adds richness and smoothness to recipes and can enhance the flavor of various dishes. However, because of its high fat content, it should be consumed in moderation. It is commonly used in cooking to thicken sauces, whipped to create toppings in pastries, or used as a base for making ice cream.

Butter is mostly fat and contains trace amounts of protein , vitamins (such as vitamin A, vitamin E, and vitamin K2) , and minerals (such as calcium and phosphorus). It also contains small amounts of cholesterol and saturated fat . Butter provides a rich source of energy due to its high fat content. It contains fat-soluble vitamins that are important for several bodily functions, including vitamin A for vision and vitamin K2 for bone health. However, moderation is key. It is commonly used in cooking to add flavor and richness to dishes and desserts, spread on bread for a super-energizing breakfast, or used as a cooking shortening for sautéing or even frying.