Why are all butters poorly rated?

Yuka has a specific rating for fats (such as oils, butters and margarines) which is based on the Nutri-Score calculation method. The application doesn't take into account the amount of fat, but rather the ratio of fats, i.e. the percent of saturated fat compared to the total amount of fat.

Unfortunately, butter is very rich in saturated fats, so the ratio is always bad.

How did we do?