What is the predominant order of fatty acids in butter?

The predominant order of fatty acids in butter is primarily saturated fatty acids (SAT), followed by monounsaturated fatty acids (MUFA), and then polyunsaturated fatty acids (PUFA). Butter is a dairy product derived from cream, which contains a significant amount of saturated fats. These saturated fats are responsible for butter's solid state at room temperature and its rich and creamy texture.

In addition, while butter does contain some monounsaturated and polyunsaturated fatty acids, these components are present in much lower concentrations compared to saturated fatty acids. This profile is typical for many animal fats, where saturated fats are more prevalent.

Understanding the composition of fats is crucial in nutrition, as it influences health recommendations concerning dietary fat intake. Recognizing this order helps in making informed choices about dietary fats and their implications for health.