Butter

saturated 68% · monounsaturated 27% · polyunsaturated 5%

linoleic acid (omega 6) 0.98 g (per 100 g)

alpha-linolenic acid (omega 3) 0.62 g (per 100 g)

vitamin E 1.74 mg (per 100 g)

unrefined 150–175 °C

In the fridge, well closed — it picks up smells. Frozen, half a year.

About 80 per cent fat, the rest water and protein. It is that rest which browns and burns and caps the smoke point at about 175 degrees — not the fat itself. To fry hotter, use clarified butter. Butter is one of the few foods carrying natural vitamin K2 and butyrate.