Adding oil to baby food

Olive Oil for Babies - First Foods for Baby

When can babies have olive oil?

Olive oil may be introduced as soon as a baby is ready to start solids, which is generally around 6 months of age.

Liquid gold

Greek philosopher Homer referred to olive oil as liquid gold, which is a fitting way to describe the healthy fat extracted from the fruit of the olive tree – an ancient plant that originated in the lands around the Mediterranean Sea millions of years ago. The plant’s exact origin is unknown, but archaeological evidence suggests people living in the region learned to press olives for their oil as early as 8,000 B.C. The innovation created more than food; historical texts show how olive oil was widely used as medicine, as fuel for lamplight, and as a symbol and tool in rituals and ceremonies.

Hundreds of varieties of olives are grown globally, from Australia to Chile to Israel to South Africa to New Zealand, which means this staple food offers a world of flavor to use in your sweet and savory cooking. Try using olive oil in place of butter in baking, drizzle your favorite flavor on fruit or grains, or take a cue from Greek lathera, a catch-all term meaning “the olive oil ones” that is used to describe any vegetable cooked in olive oil.

Is olive oil healthy for babies?

Yes. Olive oil is a good source of healthy fats and the antioxidant vitamin E, which supports healthy immune and neurological development in growing babies. Olive oil also contains polyphenols – plant compounds that offer anti-inflammatory benefits and support heart health.1 Olive oil retains its nutritional value after production if it is kept in a cool, dark environment so refrain from keeping olive oil on the countertop and store bottles away from light and heat.2 Like many oils, olive oil is perishable so don’t let an open bottle languish in the back of the pantry. Once a bottle of olive oil is opened, the flavor begins to expire within four months.3

The nutritional profile of olive can change depending on how it was processed and stored. For example, extra virgin olive oil is the least strained during production, which means that it is the richest in beneficial nutrients and the highest-priced variety. Virgin olive oil and bottles marked “olive oil” are also excellent choices and will be gentler on the budget. To get the most bang for your buck, only use cold-pressed extra virgin olive oils for seasoning a finished dish or making salad dressing and use plain olive oil for cooking.

Olive oil has a smoke point around 400 degrees Fahrenheit (204 degrees Celsius) which means it’s an appropriate all-purpose oil to cook food on the stovetop and in the oven. If you’re frying or grilling or searing at higher heats, use an oil with a higher smoke point, like avocado oil, ghee, or peanut oil.

★Tip: When shopping for olive oil, look for oils stored in glass containers if possible. Plastic containers can contain Bisphenol A (BPA), a synthetic chemical or similar chemicals called BPS, BPAF, and BPF and may negatively affect the brain and prostate gland of infants and children.4 5 6 Additionally, because plastic containers are permeable to oxygen (which can degrade oil quality), glass containers are a more effective way to store olive oil over time.

Which kind of olive oil is best for babies?

Choosing olive oil can be overwhelming. Good news: all olive oils (extra virgin, virgin, cold-pressed, first press, flavored, and just plain olive oil) are comparable in terms of nutrition (as long as they are the real thing) and can be used to cook food for babies and toddlers.

How do I know if olive oil is real or fake?

While it is illegal to mislabel bottles, some bottles marked as “olive oil” have been found to be stretched with other oils from nuts, soybeans, sunflower seeds, and other plants to increase profit. 7 While these adulterated olive oils are perfectly fine to use when cooking food for babies, they may not be safe for those with soy or nut allergies. Governments around the world are taking steps to address the adulteration of olive oils but regulation is not globally coordinated or enforced.

Unfortunately, for the average consumer, detecting an adulterated olive oil can be difficult to do, though products with a “Protected Designation of Origin” logo or statement, which often is used with the acronyms PDO, PGI, DOP, DO, AOC, can offer some assurance, as they indicate that the ingredients come from a specific region in Europe. Similarly, some producers in the United States label their bottles with logos from the U.S. Department of Agriculture (USDA), the North American Olive Oil Association (NAOOA), the California Olive Oil Council (COOC), the Extra Virgin Alliance (EVA), and the Olive Oil Commission of California (OOCC). While these certifications generally suggest the product had a higher level of scrutiny, even government certification standards are voluntary and inconsistent around the world.

If this topic is of concern to you, don’t think twice about asking your supplier for their point of view. It is your supplier’s job to keep tabs on the brands that they are selling, and people who work in food often love to talk about food. You can also follow the American Olive Oil Producers Association and the International Olive Oil Council, which advocate for fair and consistent rules in the markets for olive oil.

Is olive oil a common choking hazard for babies?

No. Olive oil is not a common choking hazard, though, in theory an individual can choke on any food. As always, make sure to create a safe eating environment and stay within an arm’s reach of baby at mealtime.

For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

Is olive oil a common allergen?

No. Olive oil is not a common allergen. However, some olive oils are mixed with oils from other more allergenic plants like hazelnut and soybeans, so if your child has known allergies to other foods, read labels carefully. 8

Rare cases of contact dermatitis and food allergy to olive have occurred in areas where olives are commonly harvested.9 Certain individuals allergic to the pollen from olive trees, the Oleaceae family of plants, such as ash, privet, jasmine, and forsythia, or who have Oral Allergy Syndrome (also called pollen food allergy syndrome) may also be sensitive to eating olives.10 11 Oral Allergy Syndrome typically results in short-lived itching, burning, or tingling in the mouth and is unlikely to result in a dangerous reaction. While this sensitivity could, in theory, extend to cold-pressed or extra virgin olive oils, most individuals with allergy to the olive fruit are able to tolerate olive oil.

As you would do when introducing any new food, start by offering a small amount for the first few servings. If there is no adverse reaction, gradually increase the amount served over future meals.

Recommended Guide: Introducing Allergens to Babies

How do you introduce olive oil to babies with baby-led weaning?

Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience. Your child is an individual and may have needs or considerations beyond generally accepted practices. In determining the recommendations for size and shape of foods, we use the best available scientific information regarding gross, fine, and oral motor development to minimize choking risk. The preparation suggestions we offer are for informational purposes only and are not a substitute for child-specific, one-on-one advice from your pediatric medical or health professional or provider. It is impossible to fully eliminate all risk of a baby or child choking on any liquid, puree, or food. We advise you to follow all safety protocols we suggest to create a safe eating environment and to make educated choices for your child regarding their specific needs. Never disregard professional medical advice or delay in seeking it because of something you have read or seen here.

6 to 12 months old: Use olive oil liberally in your cooking and drizzle olive oil on fish, meat, grains and other foods for an extra boost of nutrition. If you like, pour a small amount directly on their tray or a plate and let baby finger paint and taste along the way.

12 to 24 months old: This is a great age to introduce olive oil on its own as a dipping sauce with bread to teach toddlers about the taste of the oil.

How often should you offer solids? See our sample feeding schedules for babies of every age.

Recipe: Citrusy Olive Oil Dressing

Yield: 1 cup (150 grams)
Cooking Time: 20 minutes
Age: 6 months+


  • 1 medium cassava (yuca), carrot, zucchini, or vegetable of choice
  • 1 tablespoon (13 grams) olive oil
  • 1 teaspoon (5 grams) lemon, lime, or orange juice or citrus juice of choice


  1. Wash, dry, and cut the vegetable into age-appropriate sizes.
  2. Place the veggies in a steamer basket in a pot. Add enough water to cover the bottom of the pot by 1 inch.
  3. Cover and bring the pot to a boil.
  4. Cook until the veggies are soft, between 5 and 20 minutes depending on the size of the cut veggies. Larger, wider cuts take longer than smaller, bite-sized pieces.
  5. When the veggies are done, uncover the pot and transfer the veggies to a mixing bowl.
  6. Drizzle the oil and citrus juice directly on the veggies or if you prefer, whisk the oil and citrus juice until the dressing is emulsified. Your choice! If you like to meal prep, make a big batch of dressing by scaling up the ratio of 1 tablespoon (13 grams) to 1 teaspoon (5 grams).
  7. Gently toss to coat the veggies in the dressing. Cool to room temperature before serving.
  8. Scoop some vegetables onto the child’s plate. Exact serving size is variable. Let a child’s appetite determine how much is eaten.
  9. Serve and let the child self-feed by scooping with hands. If help is needed, pass a piece of vegetable in the air for the child to grab from you.

To Store: Leftover steamed veggies seasoned with olive oil and citrus juice keeps in an air-tight container in the fridge for up to 4 days.

Flavor Pairings

Olive oil has hints of bitterness and spice that compliment sweet and tart flavors in fruits and vegetables like apple, artichoke, asparagus, butternut squash, cherries, mango, nectarine, onion, papaya, peach, pear, romanesco, and sweet potato. Olive oil can also balance the acidity in foods like blueberry, lemon, lime, pineapple, pomegranate, tomato, and yogurt. When olive oil is used to cook, the pungent flavor mellows and adds smoothness to foods; try using olive oil to cook protein-rich legumes like black eyed-peas, cannellini bean, chickpea, fava bean, garden pea, green bean, lentil, or lima bean and hearty meats and fish like bison, chicken, egg, lamb, pork, salmon, or venison. Or simply use olive oil to season a bowl of pasta or grains like couscous, freekeh, quinoa, or rice.

Reviewed by

E. Cerda, MSN, CNS, LDN

A. Gilbaugh, RD, CNSC

K. Grenawitzke, OTD, OTR/L, SCFES, IBCLC, CNT

S. Bajowala, MD, FAAAAI. Board-Certified Allergist & Immunologist (allergy section)

R. Ruiz, MD, FAAP. Board-Certified General Pediatrician & Pediatric Gastroenterologist

  1. Romani, A., Ieri, F., Urciuoli, S., Noce, A., Marrone, G., et al. (2019). Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L. Nutrients, 11(8). DOI:10.3390/nu11081776. Retrieved June 8, 2021.
  2. de la Torre-Robles, A., Monteagudo, C., Mariscal-Arcas, M., Lorenzo-Tovar, M. L., Olea-Serrano, F., et al (2019). Effect of Light Exposure on the Quality and Phenol Content of Commercial Extra Virgin Olive Oil during 12-Month Storage. Journal of the American Oil Chemists’ Society, 96(4), 381–389. DOI:10.1002/aocs.12198. Retrieved June 8, 2021.
  3. United States Department of Agriculture. (2019). What is the expiration date for cooking oil? Retrieved June 4, 2021.
  4. European Food Safety Authority. Bisphenol A. Retrieved June 8, 2021.
  5. California Office of Health Hazard Assessment. Bisphenol A (BPA) and Proposition 65: Frequently Asked Questions. Retrieved June 8, 2021.
  6. Mayo Clinic. What is BPA and what are the concerns about BPA? Retrieved June 18, 2021.
  7. Srigley, C.T., Oles, C. J., Reza Fardin Kia, A., Mossoba, M.M. (2015). Authenticity Assessment of Extra Virgin Olive Oil: Evaluation of Desmethylsterols and Triterpene Dialcohols. Journal of the American Oil Chemists’ Society, 93(2), 171-181.  DOI:10.1007/s11746-015-2759-4. Retrieved June 10, 2021.
  8. Srigley, C.T., Oles, C.J., Reza Fardin Kia, A., Mossoba, M.M. (2015). Authenticity Assessment of Extra Virgin Olive Oil: Evaluation of Desmethylsterols and Triterpene Dialcohols. Journal of the American Oil Chemists’ Society, 93(2), 171-181.  DOI:10.1007/s11746-015-2759-4. Retrieved June 10, 2021.
  9. Esteve, C., Montealegre, C., Marina, M.L., García, M.C. (2012). Analysis of olive allergens. Talanta, 92, 1–14. DOI:10.1016/j.talanta.2012.01.016. Retrieved June 8, 2021.
  10. American Academy of Allergy Asthma & Immunology. Oral Allergy Syndrome (OAS) – Retrieved July 23, 2021.
  11. Unsel, M., Ardeniz, O., Mete, N., Ersoy, R., Sin, A.Z., et al. (2009). Food allergy due to olive. Journal of Investigational Allergology and Clinical Immunology, 19(6), 497-9. PMID: 20128426. Retrieved June 8, 2021.

Olive Oil In Baby Food...?

Olive oil is an ingredient we include in some of our baby food recipes – although we’ve occasionally received e-mails asking why we would suggest using oils in any food intended for babies.

The fact is that a good olive oil is a source of nutrition in itself, revered in some parts of the world for its health-promoting benefits.

You’ll probably find lots of different products labelled as olive oil in the grocery store – but what YOU are looking for is extra-virgin olive oil (EVOO). This is olive oil taken from the first, ‘cold’ press of the olives to extract the oil – no heat is used and no chemical processing takes place.

Unsurprisingly, this makes extra-virgin olive oil the healthiest type of oil to use, with all its nutrients intact!

Other grades of olive oil – such as  ‘refined’ or ‘pure’ olive oil – will have undergone some degree of processing, depleting their nutritional value. So-called ‘light’ olive oils may even contain other vegetable oils too – we recommend giving them a miss!

Today, we’ve compiled a list of some of the well known – and less well known – benefits of consuming extra-virgin olive oil.

If you weren’t already adding a little to your baby’s food, then this may just tempt you to give it a try…

  • Olive oil contains monounsaturated fats –  beneficial  fats that, in the long term, help lower ‘bad’ cholesterol and raise ‘good’ cholesterol.

  • It contains linoleic and linolenic acids, fatty acids which are also contained in breast milk and contribute to the development and growth of baby’s bones. Olive oil  can also help women retain bone mass in later life.

  • It contains vitamins A, C, D, E, K  – plus B vitamins. It is a rich source of anti-oxidants, which help prevent serious illnesses like heart disease and cancer. As we mentioned above, these anti-oxidants are infinitely more abundant in  extra-virgin olive oil than in any other grade – and researchers now feel that it is the anti-oxidant components of olive oil that make it such a source of good health and long life to those who follow a Mediterranean diet.

  • The oleic acid in olive oil (also present in breast milk) helps support the growth and development of your baby’s brain.

  • Olive oil has anti-inflammatory properties, which can help prevent – or limit the severity of – asthma.

  • It is gentle on the tummy and some people even find it has a mildly laxative effect, making it useful for avoiding constipation and keeping baby ‘regular’. Don’t overdo it, though – too much in a young baby may contribute to diarrhea.

  • Olive oil is high in calories and it is sometimes recommended by doctors and dietitians for premature or low birth weight babies or for other babies with feeding difficulties, who require a large amount of calories in a small amount of food.

When may I start adding olive oil to my homemade baby food recipes?

You may – with your doctor’s consent – use a little olive oil in your baby food recipes from 6 months of age. As per guidelines from the American Academy of Pediatrics, UNICEF and the World Health Organization, babies under 6 months of age receive all the nutrition they need from breast milk or formula.

Olive oil rarely causes allergic reactions – but we recommend serving it to your baby for the first time with a food to which he has already been safely introduced. That way – if any reaction does occur,  then you will be able to identify olive oil as the culprit and discuss the situation with your doctor.

Using olive oil in your homemade baby food recipes

Even good fats should be eaten in moderation – so don’t add too much to your little one’s food.  For a 2 oz serving of food, no more than 1/4 to 1/2 tsp olive oil should be added.

  • Use olive oil in place of less healthy cooking oils, like margarine and shortening. If you find the rich flavour of extra-virgin olive oil a little overpowering for cooking, then use a lower grade olive oil with a lighter taste and add the extra-virgin oil after the food has cooked.

  • Instead of buttering whole wheat bread, try drizzling on a little EVOO instead! For older babies, offer the oil as a dip.

  • Drizzle it on to cooked veggies you’ll be serving as finger foods, or add to the food processor when blending your baby’s veggie purees.

  • Stir into mashed potato – delicious!


Mayo Clinic – Nutrition and Healthy Eating

Please tell us how YOU use olive oil in your homemade baby food recipes!

Is it possible to add oil to baby food

— Elena Viktorovna, why add vegetable oil to baby food?

— Fats play a very important role for the body of both a child and an adult.

Some functions of lipids

— The properties of fats depend on the fatty acids in their composition.

— Saturated fats are a good source of energy and cholesterol, which is also needed for the body to function. But unsaturated, in particular, arachidonic (ARA, Omega-6), eicosapentaenoic (EPA, Omega-3) and docosahexaenoic (DHA, Omega-3) acids are very important - they are part of the phospholipids of cell membranes and are involved in the formation of eicosanoids, and therefore, they are of particular importance for the immune and nervous systems.

— What are the health benefits of vegetable and butter?

- Children under one year old need oil in small quantities. This is an additional source of energy and components that we are talking about. But the main source of fat for the baby will be breast milk or an adapted formula.

— Oil in optimal amounts is very beneficial for digestion. It promotes the absorption of fat-soluble vitamins, trains the pancreas; the fat component of food stimulates contractions of the gallbladder. Therefore, in the optimal amount of fats are needed in baby food.

— What can be the harm of vegetable and animal fats up to a year?

- Their excess in the diet is dangerous, it overloads the biliary tract and pancreas: their enzymatic activity is formed and increases gradually, the baby's body simply cannot cope with the processing of fats.

— How are the fatty acids in infant formula different from those in vegetable oil and butter?

- Formula manufacturers are trying to adapt the fat component of formulas and bring it closer to the fat component of human milk. For example, there is little linoleic acid in cow or goat milk compared to breast milk: it is added from vegetable fats. Palmitic fatty acid is taken from vegetable palm oil or milk fat from cow or goat milk. Also, the mixtures are additionally enriched with Omega-3, -6 polyunsaturated fatty acids.

— According to doctors, are there any special indications for adding oil to children's diets?

— Even with insufficient body weight and deficiencies, one must be careful with fats and not exceed their allowable norm in the child's diet, including in the form of oil. Often, parents believe that fat improves the child's stool: supposedly makes it softer. This belief is wrong. As we have already said, excess fat can lead to a malfunction of the biliary tract, which can affect the nature of the stool.

— Is it true that oil improves the taste of complementary foods?

- Butter, especially butter (milk fat), significantly improves the taste of food. But this perception of the product is more related to the taste preferences of the parents. Taste receptors in children develop gradually and may react differently to food than adults.

— When to add oil to complementary foods?

— According to the National Program for Optimizing the Feeding of Children in the First Year of Life, it is allowed to give oil as early as 4-6 months, that is, with the start of the transition to solid food. But complementary foods themselves do not start with vegetable or butter. The first complementary foods are cereals or vegetable purees in their pure form. After the baby gets to know them, you can add butter to porridge, vegetable oil to vegetables.

It is better to start with vegetable oil because it has less saturated fat and is non-dairy. The introduction of dairy products is postponed to a later period.

If your child is obese, overweight, or has bile duct problems, you can delay the introduction of oil into complementary foods.

How much oil to give a baby up to a year

  • 4-5 months: vegetable oil - 1-3 g, butter - 1-4 g.
  • 6-7 months: vegetable oil - 5 g, butter - 4 g.
  • 8-12 months: vegetable oil - 6 g, butter - 5 g.

Digestive problems in infants with too early introduction of oil

  • Violation of the stool.
  • Overloading of the pancreas and biliary tract.
  • Fat indigestion.
  • "The wrong" fats can block other substances, such as calcium.
  • Loading the body with cholesterol.
  • Violation of the supply of other ingredients.
  • Excessive weight gain.

— What kind of oil to feed the baby?

- Butter, sunflower or olive oil is the best option for complementary foods. Other oils are not recommended for children. It is necessary to be guided by the following principle: the child should eat what his parents often use. These oils are also the most balanced in terms of the composition of saturated and unsaturated fatty acids.

— What to look for when choosing a product?

— Trust in the manufacturer is important. Choose an oil that is known and used in your family. Product quality is compliance with GOST, satisfactory results of inspections by Rospotrebnadzor.

- If you can find a product for children, then it is better to purchase it. Butter for children is produced taking into account all the requirements for baby food.

- Is there an allergy to oil?

- As with any food component, an allergy can also occur to oil, since it contains traces of proteins from the main raw material. It is for the prevention of violent reactions that a phased acquaintance with complementary foods and the gradual introduction of oil are recommended. If a reaction develops with the use of oil, an allergy can be suspected. Then, after removing it from the diet, the symptoms usually go away.

If a child is allergic to cow's milk protein, dairy products, including butter, are not introduced to him. You need to use vegetable oils. Butter is given after the expansion of the milk diet. Sometimes there is an allergy to sunflower oil: then a replacement is selected for it, for example, olive oil. If an allergy develops to it, choose a different type of oil.

Fat is a very important ingredient in baby food. When compiling a baby’s diet, it should be borne in mind that oil may already be added to commercially produced complementary foods. Oil can be gradually introduced into homemade complementary foods in the amount allowed by the National Infant Feeding Optimization Program. But you should always remember that in the first year of life, the main source of fat for a child is breast milk or an adapted formula.

* Breast milk is the best food for babies. WHO recommends exclusive breastfeeding for the first 6 months of a child's life and continued breastfeeding after complementary foods are introduced until the age of 2 years. Before introducing new products into the baby's diet, you should consult with a specialist. The material is for informational purposes and cannot replace the advice of a healthcare professional. For feeding children from birth.

is it possible? Oil for children and complementary foods - vegetable (olive) and butter, which one to give to a child

Modern housewives cannot imagine cooking without oil. It will make any dishes tastier, and also provide the body with important vitamins (A, D, E), mono- and polyunsaturated fatty acids. But they are extremely important for the growth and development of the child's body, besides, they help protect against germs and infections.

Specialists also note the need for oil in the child's diet. More precisely, cholesterol, which is the main building material for brain cells. It remains only to find out: what kind of oil to give the child so that he gets the maximum of useful substances.

Butter for children

Its usefulness cannot be overestimated. Milk fat is necessary for proper metabolism, has a positive effect on vision, promotes and participates in the formation of bones and teeth. It is believed that butter helps to quickly restore strength after illness.

Thanks to its low melting point, it is highly digestible. They only need to fill the dishes immediately before serving, this will preserve its useful properties. And so that the content of vitamin A in it does not decrease, store the oil in a sealed container in the refrigerator.

Vegetable oil for children

This product is highly digestible, improves immunity and improves skin condition. True, some oils contain harmful substances, which refining helps to remove. And in order to make up for the partial loss of vitamins after such a cleansing, the oil is additionally enriched with a variety of additives.

But the most useful oil is, of course, natural. Here it should be used for dressing salads and side dishes. And refined is great for frying or baking.

Vegetable oil can be given to the child already at the introduction. Naturally in small quantities.

Some people wonder what kind of vegetable oil to give a child: sunflower, olive, corn or soybean? It should be noted that each of them is useful in its own way.

Sunflower oil for children

So, sunflower oil is necessary for the growth and development of a good memory. The linoleic acid contained in it is needed for nerve tissues and the retina of the eye. Just keep in mind that sunflower oil is a strong allergen.

Olive oil for children

Improves the functioning of the liver, intestines and has a choleretic effect. And the most interesting thing is that olive oil fats are similar in composition to breast milk fats, which is why it is desirable to introduce it into the child's diet one of the first. The most useful is unrefined.

Corn oil for children

It is believed that this oil is optimal for the child's body. After all, it is not for nothing that it is recommended for dietary nutrition. The only negative is that it does not fully meet the need for vegetable fats, so it must be alternated with other oils.

Soybean oil for children

The oil is very useful for the nervous system, preventing kidney diseases and improving metabolism. It is better to buy refined varieties that are much better stored.

We hope that this review was useful to you, and you will no longer have the question: "?".

Small, growing bodies need milk fat for energy and for the absorption of fat-soluble vitamins. Dairy fats from butter are absorbed by the body for 9eight%. Despite the fact that butter is considered unhealthy for its saturated fat content, it has a lot of healthy mono- and polyunsaturated fatty acids.

Butter for children up to a year will also be useful due to the vitamins A, D, E, B2 contained in it. Vitamin A is necessary for the baby for the normal development of vision, B2 for hair growth, healthy skin and healthy nails. Vitamin E is involved in the development of reproductive organs, and D strengthens bone tissue.

Butter is useful for the body of children and adults only in small quantities, since an excess of milk fat and cholesterol can adversely affect fat metabolism and the health of the cardiovascular system.

When to give butter to a baby?

Butter should be included in the baby's diet along with complementary foods with cereals from 4 months. If you give your baby canned food, then butter no longer needs to be introduced into complementary foods, since there is already the necessary amount of animal fats there.

Introduce oil little by little, observing the reaction of the baby's body. Stop your choice on unsalted varieties of butter. The first serving of butter should not exceed 1 gram. By 6 months, you can increase the amount to 4 grams per day. By 12 months - 6 grams. For the next 2 years, the child should be given no more than 20 grams of butter per day, and this amount should be divided into several meals.

Ghee for children under one year old

Melted butter is suitable for children who also have cow protein intolerance. This oil has a beneficial effect on the digestive system, the development of intelligence and mental abilities, the development of the reproductive system.

Clarified butter must be soft in texture, amber in color and pleasantly aromatic. When heated, it does not give any sediment and foam. It contains a lot of fat, so you should use it only in the morning.

When it's time to introduce complementary foods, cereals occupy a firm place in the children's menu. And then the question arises for young mothers: is it possible to add butter to cereals? After all, the well-known saying that you can’t spoil porridge with butter refers to adults and does not specify whether butter is suitable for children and, if so, from what age the product can be present in the baby’s diet.

Butter composition

Butter is a healthy product rich in various minerals and vitamins. It is made by churning cream obtained from cow's milk. This type of butter is characterized by a high percentage of milk fat - from 50% (tea) to 82.5% (traditional). The product is quickly absorbed due to the low melting point, has a delicate taste and a fairly high calorie content (traditional - 748 kcal per 100 g). 100 g contains 0.5 g of protein, 0.8 g of carbohydrates and 16 g of water.

Vitamin, fatty acid and cholesterol content

Content per 100 g
Saturated acids
stearic, g 11
palmitic, g 25
Polyunsaturated acids
linoleic, g 6
linolenic, g 0.7
oleic, g 34
A, mg 0.59
β-carotene, mg 0.38
D, mcg 1.5
E, mg 1
B2 mg 0. 2
Calcium, mg 12
Phosphorus, mg 19
Magnesium, mg 0.4
Potassium, mg 15
Sodium, mg 7
Sulfur, mg 5
Iron, mg 0.2
Zinc, mg 0.1
Copper, µg 2.5
Manganese, mg 0.002
Lecithin, g 0.5
Cholesterol, g 0.19


Many parents are afraid of the content of cholesterol in the product, but these fears are unfounded. Cholesterol, which is present in all animal products, is essential for the normal development of the child's nervous system, as well as for maintaining intestinal health.

Vitamins A and D will bring invaluable benefits to the child's body, contributing to the formation of healthy teeth and bones. Vitamin A also has a positive effect on visual acuity.

The presence of a moderate amount of butter in the baby's diet does not threaten the baby with weight gain. Saturated fats are not stored, but are converted into energy that children actively use. In addition, saturated fat has another invaluable property - it protects against the development of asthma.

Introduction to diet

Unsalted or sweet butter is introduced into the baby's diet from 5-6 months. It is given to the baby after the child's body has become accustomed to vegetable oil, in the event that the use of vegetable oil did not cause negative reactions.

It is preferable to add butter to porridge, this will not only improve its taste, but also increase the absorption of starch from cereals by the child's body. Oil is added to ready-made porridge, and not boiled together with cereals. Also, the product can be added to an omelet or smeared on bread.

The amount of butter is increased gradually. At the first meeting, a serving of oil should not exceed 1 g (at the tip of a knife). If the product is normally tolerated by the child's body and does not cause allergies or gastrointestinal disorders, by the first anniversary of the baby, the amount of butter is adjusted to 5 g, which corresponds to 1 teaspoon. By the age of 3, with health benefits, a child can eat 15 g of oil daily.


The use of butter is contraindicated for babies who are allergic to milk protein. Do not exceed the recommended daily intake of the product. This can cause gastrointestinal upset.

It is absolutely not recommended to introduce so-called butter analogs (spread, margarine, etc.) into the diet of a baby under 3 years old. These products contain various flavors, synthetic fats and flavor enhancers. There will be no benefit from the use of such analogues, but the harm can be serious, which manifests itself in the form of allergies and even food poisoning.

Product storage rules

In the refrigerator at -12 to +6 degrees, the oil can be stored for about 2 months. Temperature extremes and high humidity should be avoided during storage.

Butter does not like bright light; under its influence, the amount of vitamin A in the product decreases. The product tends to easily absorb foreign odors, so it is recommended to store it in a container with a tight-fitting lid.

Recipes for children with butter

Buttered rice porridge

Tasty and nutritious porridge suitable for babies from 6 months.

  • rice - 1.5 tbsp. spoons;
  • water - 200 ml;
  • milk - 100 ml;
  • butter - 1 teaspoon;
  • salt, sugar - a small amount.


  • Pour washed rice into boiling water. Cook over low heat for 40 minutes.
  • Pass the cooked rice through a sieve or grind with a blender until pureed.
  • Add hot milk, salt, sugar, bring to a boil.
  • Add butter to the porridge before serving.


Babies over 3 years of age will love these biscuits. Children not only eat it with pleasure, but also enthusiastically take part in the preparation.

  • wheat flour - 300 g;
  • butter - 200 g;
  • sugar - 100 g;
  • eggs - 2 pcs.;
  • sour cream - 1 tbsp. a spoon.


  • Sift flour, add sugar and mix.
  • Add the softened butter to the mixture and mash with a fork.
  • Make a well in the resulting mixture, pour in the sour cream and add one egg.
  • Knead a homogeneous dough, put it in the refrigerator for half an hour.
  • Roll out the chilled dough into a layer 5 mm thick, cut into squares or cut out figures using molds, put on a baking sheet.
  • Beat the remaining egg, brush the biscuits.
  • Bake for 20 minutes at 190 °C.

Butter, containing a large number of useful components, must be present in the diet of a growing baby. The greatest difficulty for parents is usually the search for high quality natural oil in stores. The main thing is to carefully read the composition indicated on the package and follow the norms for the consumption of the product.

Oils and fatty foods provide a source of fatty acids, including polyunsaturated fatty acids (PUFAs) derived from linoleic acid, fat-soluble vitamins A, D (fish oil, milk fat and other animal fats), vitamin E (vegetable oils), phospholipids (vegetable oils) and some other nutrients. Fats, like proteins, are the building material for body cells, organs and systems. Fats also perform an energy function (when burning 1 gram of fat, 9kcal of energy).

Animal fats

They are predominantly rich in saturated fatty acids and cholesterol. Saturated fatty acids give fats the property of infusibility, reduce their "digestibility" by digestive enzymes and absorption by the body, and excess cholesterol contributes to the development of atherosclerosis. At the same time, animal fats are sources of essential fat-soluble vitamins A and D, which are almost completely absent in other foods. Butter is a product made from concentrated cow's milk fat. It contains 61.5–82.5% fat and 16–35% moisture, has a low melting point (28–35°C) and good taste properties. The oil contains a large amount of proteins, minerals, vitamins A, D, E, K, C, group B. Butter contains phosphatides (lecithin) and sterols (cholesterol). 100 g of butter contains about 750 kcal, and its fusibility ensures its absorption by the human body by 95–98%. Butter is obtained from sweet or fermented cream.

Butter can be of several types: with and without salt, melted, sweet and sour cream, and there is also commercially available butter with fillers - chocolate, with the addition of honey, etc. Oils with the addition of honey, chocolate, fruit additives in the nutrition of young children should not be used recommended, as "additives" are strong allergens. In addition, with a change in the taste of the oil, its calorie content increases by increasing the amount of carbohydrates. Given the rather high calorie content of this product, as well as the combination of nutrients in it, it is recommended to use it in accordance with age norms (see below).

Ghee is a pure milk fat obtained by melting butter. The oil is heated to 70–75°C with the addition of 1–5% salt for better fat separation. This is a very high-fat product, the use of which in baby food is not recommended.

Margarine is a fatty product based on milk protein, hydrogenated, that is, vegetable oils or fats of marine animals converted into a solid state. But it is known that the hydrogenation of vegetable oils produces substances (transisomers) that can increase the content of low-density lipoproteins in the blood, which is a risk factor for the development of atherosclerosis. Due to the lack of strict regulation of trans-isomers in products, their use in children's nutrition should be strictly limited - their use is allowed only as confectionery fats, i. e. for the preparation of confectionery. Margarines can be part of confectionery creams used to decorate cakes and pastries. Therefore, with an extremely rare treat of “sweets” for a baby over the age of 3 years, it is better to give preference to cottage cheese creams, and use “creamy” creams extremely rarely. Children under 3 years old are not recommended to use confectionery with creams.

Light oils - combined oils in which milk fat is completely or partially replaced by vegetable oils. These oils cannot be used as a substitute for cow's butter, but can be used very limitedly in baby food as an alternative to margarine.

Vegetable fats

The most important sources of essential fatty acids. These oils, especially unrefined ones, are rich in phosphatides (lecithin), sitosterol, vitamin E, polyunsaturated fatty acids - these are substances that are involved in a number of important processes in the human body, from which biologically active substances are formed. The biological significance of these nutrients allows the use of vegetable oils in diets for most diseases. The highest concentration of useful nutrients in sunflower, corn, olive and especially soybean oil.

In vegetable oils, when exposed to high temperatures, especially for a long time, valuable fatty acids, vitamin E are destroyed, and harmful oxidation products accumulate. Therefore, such oils are best used without heat treatment, in salads, vinaigrettes, etc. You can not fry anything in the same oil for a long time. On vegetable oils, you can fry fish, vegetables, some dough products, less often - meat, and you can also sauté vegetables and add it to dishes when stewing. But let us recall once again that when preparing food for babies, it is necessary to use the most gentle methods of heat treatment of food - boiling, baking, stewing.

Vegetable fats are obtained from oilseeds by pressing or extraction. The essence of the pressing process is the extraction of oil from crushed seeds, in which most of the hard shell (peel) has been previously removed. Depending on the method of conducting the technological process, cold-pressed and hot-pressed oils are distinguished. During hot pressing, crushed seeds are preheated in braziers.

Vegetable oil is purified either by filtration or by exposure to alkalis. In the first case, the product is called unrefined, in the second, refined. From vegetable oils, the range of which is very wide and includes fats of various chemical and physical properties, sunflower, cottonseed, olive, soybean, peanut oils are most often used in cooking, linseed, hemp and corn oils are less commonly used. In the confectionery industry, sesame, walnut oil is used, and in baking - mustard oil. Vegetable oils should not be abused, since excess fatty acids can accumulate in cells, oxidize and poison the cells with oxidation products. The exception is olive oil, which contains less PUFAs, so it oxidizes less and can be used in larger quantities.

Sunflower oil is obtained by pressing or extracting sunflower seeds. The oil produced by pressing, especially when hot, has an intense golden yellow color and a pronounced smell of toasted seeds. Sunflower oil goes on sale refined and unrefined. Refined and deodorized oil is transparent and almost devoid of specific odor. In baby food, it is preferable to use just such an oil for cooking and salad dressing, in accordance with the age norm.

Olive oil is extracted from the fleshy part of the fruit of the olive tree and from the kernel of its hard stone. The best edible olive oil is obtained by cold pressing, which eliminates the specific taste, but at the same time retains all the useful qualities of this oil. Olive oil has a delicate, mild taste and pleasant aroma. It contains less essential fatty acids and vitamin E than sunflower oil, but it has a beneficial effect on diseases of the liver and biliary tract, peptic ulcer, gastritis due to the successful combination of PUFAs contained.

For corn oil Corn germ is pressed or extracted. Refined corn oil has a golden yellow color; it is used in the manufacture of confectionery. Mustard, nut, peanut oils are not used in baby food, since the raw material for their production is a potential food allergen; they are mainly used in the confectionery industry.

When and how much

Butter (unsalted, sweet cream, ie without added lactic acid bacteria) is introduced into the child's diet simultaneously with the introduction of vegetable puree or cereals - at 5-6 months or later - about 8 months. The need to introduce oil with the first complementary foods is individual. So, if the baby is gaining weight poorly, then the oil is administered earlier, but if the child is gaining well or excessively, then it is better to introduce this product later. The beginning of the introduction - from 1 g / day (at the tip of a teaspoon), gradually bringing the consumption rate to 4-6 g per year. By the age of 3, it is 10-15 g / day.

Vegetable oils, such as sunflower, corn and olive, are recommended for use in baby food in its natural form: for dressing salads, vinaigrettes, as additives to various dishes. For the nutrition of young children, it is recommended to use the same oils with the start of the introduction of vegetable complementary foods (the timing of the introduction of complementary foods is also set individually, depending on the type of feeding and weight gain), with the condition of self-cooking. Since vegetable puree is introduced gradually, starting with 10 g, adding a couple of drops of sunflower oil to it is enough. As the volume of the dish increases, we increase the addition of oil, bringing it to the full volume for this age category (see table). If you use purchased canned children to feed your child, you do not need to add oil to them.

Age, months 0-3 3 four 5 6 7 eight 9-12 1-3 years
Butter, g - - - -* 1-4 four 5 6 6-15
Vegetable oil, g - - -** 1-3 3 3 5 6 6-10

* Butter can be introduced from 5 months.

** Vegetable oil can be administered from 4.5-5 months.

For young children, oils should be included in self-prepared complementary foods, and industrial dishes, whether vegetable purees or cereals, already contain the required amount of vegetable and animal fats. So, for example, if you started introducing complementary foods to a 5-month-old (if necessary, from 4.5 months), then the first dish in which you need to introduce vegetable oil will be vegetable puree. We start with a few drops, bringing up to an incomplete teaspoon - this will be the full recommended amount for this age.

At 6 months, the next complementary food introduced into the diet will be milk-free or dairy-free porridge, into which it is recommended to introduce butter, starting with the tip of a knife (1 g), leading up to a full volume of 4 g. Vegetable oil is still introduced in vegetable puree, in the same volume (3 g).

At the age of 7 months, the volume of dishes increases, but the amount of oils introduced remains the same. At 8 months, it is recommended to introduce another dish - mashed meat, to which you can add 1/3 teaspoon of vegetable oil. Taking into account the oil added to the vegetable puree, you get the full recommended amount for this age - 5 g. And we still add butter to cereals, in the amount of 5 g.

Up to 1.5 years, while the range of dishes remains the same, the volume of input oils increases, for example, in vegetable purees, the volume of input vegetable oil increases to 7–8 g, and the proper volume of butter can be equally distributed for cooking cereals (5–7 d), meatballs, meat soufflés, 5 g each (if the butter is melted, 5 g is placed in 1 teaspoon).

By the age of 3, the daily volume of butter - 15 g - can be distributed as follows: for breakfast 5 g - to make a sandwich or milk porridge, 5 g - add to porridge or pasta for a lunch garnish, 5 g to prepare a vegetable dish ( like mashed potatoes) or a meat dish (like meatballs) for dinner. Vegetable oil - 10 g can be distributed as follows: for cooking the first course - 3 g, for dressing salads or preparing vegetable side dishes - 5 g, the remaining volume can be used for cooking dishes.

Atherosclerosis is the most common chronic disease, with the formation of single and multiple foci of lipid, mainly cholesterol deposits - atheromatous plaques - in the inner lining of the arteries.

Add oil to lure is needed when the baby is 5-6 months old. First - vegetable, and a little later - creamy. The first dose should be scanty and fit on the tip of a knife, that is, it should be about 1 gram (this is a couple of drops). Moreover, vegetable oil is added to vegetable and meat complementary foods (better - olive, the first cold pressing), and butter - to porridge. It is important that in the second case it is about products made from cream (fat content - at least 82.5%). Less fatty foods have a different name - spread - and various nutritional supplements replace the natural basis in them. It is also important to remember that an oil additive will be superfluous in a jar of complementary foods: it already contains it in the form of the required amount of animal and vegetable fats.

Why do children need oil?

If your toddler ate canned (purchased) complementary foods - vegetable oil is already well known to him. It is added to store-bought purees in order to be better absorbed. Therefore, if you cook a vegetable dish yourself, you can safely drop a drop of olive oil into it. And the cream product goes well with cereal starchy porridge. But you need to add it directly to the plate, because during the boiling process, vitamins are destroyed, and harmful saturated fatty acids are formed from useful unsaturated fatty acids.

By the year, the daily “oil” norm for a toddler will be 3-5 grams. But margarine and other “lightness” (spreads) are contraindicated for babies.

Choosing the first vegetable oil for children , it is best to stay on olive. It has almost as many fatty acids as breast milk. Over time, it can begin to alternate with sunflower and corn. And closer to two years, also give rapeseed and soy. They are part of the store canned puree. But when buying such food, you should always check the composition for the presence of GMOs.

Olive and other children's oil plays another important role - it provides the body with cholesterol. In small quantities, it is simply necessary, since it is involved in the synthesis of steroid hormones and the production of vitamin D, and is also part of the cell membrane, and is necessary for a number of digestive processes. That is, without cholesterol, the development of a baby, including intellectual development, can be disturbed. But, we repeat, one should strictly adhere to the established norms, since the “oil blow” to the liver and pancreas can be very noticeable. It is also necessary to carefully add it to infants with intolerance to cow protein.

Vegetable oil for children

This product contains vitamin E and unsaturated fatty acids that the human body cannot produce on its own. Meanwhile, such compounds are needed for the retina and the functioning of the nervous system. Therefore, the grown-up peanut should be taught as early as possible to salads from fresh vegetables seasoned with olive (sunflower, corn, soy) oil. It can also be added to vegetable purees and soups. It is also great for cooking fried foods, since it is not afraid of heat treatment and no carcinogens harmful to the body are released. But, of course, fried will appear on the menu of your child not earlier than he turns one year old.

We introduce butter into complementary foods

It is necessary to introduce butter made from cream into complementary foods in a timely manner and without fail. Moreover, when the time comes, it should be present in your child's menu daily (of course, in small doses), providing the body with vitamins A, B, C, D, E and K, calcium, phospholipids, amino acids. If vegetable oil for children is offered at 5-6 months, then a cream product is offered at 6-7. Six-month-olds who eat mixtures - early, and those who are breastfed - later. If your child has allergies, be sure to check with your pediatrician before injecting lure butter .

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