Butter
Nutrition facts: salted butter
One serving is 1 tbsp (14.2 g).
| Nutrient | Per 100 g | Per serving | % Daily Value |
|---|---|---|---|
| Calories | 717 kcal | 102 kcal | — |
| Protein | 0.8 g | 0.1 g | — |
| Total fat | 81.1 g | 11.5 g | 15% |
| Carbohydrate | 0.1 g | 0.0 g | — |
| Fiber | 0.0 g | 0.0 g | — |
| Sugars | 0.1 g | 0.0 g | — |
| Vitamin C | 0.0 mg | 0.0 mg | — |
| Vitamin A | 684 µg | 97 µg | 11% |
| Calcium | 24 mg | 3 mg | — |
| Iron | 0.0 mg | 0.0 mg | — |
| Potassium | 24 mg | 3 mg | — |
| Sodium | 643 mg | 91 mg | 4% |
One serving has about 11% of the Daily Value for vitamin A.
Data: USDA FoodData Central (public domain, CC0) — “Butter, salted”. Percent Daily Values use the FDA’s reference amounts for labels.
Butter is a dairy food. It is made by moving the milk from whole cream for a long time. The fat in the cream separates from the liquid. The fat is butter.
Butter is often used on bread, as a main ingredient in biscuits, as a shortening agent in some baking and cooking recipes, and for frying foods.
Often, butter is made from cows’ milk. However, it can be made from the milk of other mammals, like sheep, goats, bison, and yaks. Salt, flavorings and preservatives are sometimes added to butter.
Many people use butter in their foods instead of oil.
It has a melting point of about 45 degrees Celsius (110 °F).
There are 717 calories in 100 g (3.53 oz) of butter.
Types
Cultured butter is made from fermented cream. Sweet cream butter is made from pasteurized fresh cream. Raw cream butter is made from fresh or cultured unpasteurized cream.
Where this page comes from
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