Know what’s on your plate
Butter
Calories & nutrition facts
without salt
Nutrition facts
Per 100 g% DV- Calories 717 kcal —
- Protein 0.9 g 2%
- Carbohydrate 0.1 g 0%
- Fat 81 g 104%
- Saturated fat 50 g 252%
- Fibre 0 g 0%
- Sugars 0.1 g —
- Sodium 11 mg 0%
- Cholesterol 215 mg 72%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 684 µg 76%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 2.3 mg 15%
- Vitamin K 7 µg 6%
- Thiamin (B1) 0.01 mg 0%
- Riboflavin (B2) 0.03 mg 3%
- Niacin (B3) 0.04 mg 0%
- Pantothenic acid (B5) 0.11 mg 2%
- Vitamin B6 0 mg 0%
- Folate (B9) 3 µg 1%
- Vitamin B12 0.17 µg 7%
- Choline 18.8 mg 3%
Minerals
- Calcium 24 mg 2%
- Iron 0.02 mg 0%
- Magnesium 2 mg 0%
- Phosphorus 24 mg 2%
- Potassium 24 mg 1%
- Zinc 0.09 mg 1%
- Copper 0.02 mg 2%
- Manganese 0 mg 0%
- Selenium 1 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 717 | 0.9 g | 0.1 g | 81 g |
| 1 × pat (1" sq, 1/3" high) | 5 g | 36 | 0 g | 0 g | 4.1 g |
| 1 × tbsp | 14.2 g | 102 | 0.1 g | 0 g | 12 g |
| 1 × cup | 227 g | 1628 | 1.9 g | 0.1 g | 184 g |
| 1 × stick | 113 g | 810 | 1 g | 0.1 g | 92 g |
| 2 × pat (1" sq, 1/3" high) | 10 g | 72 | 0.1 g | 0 g | 8.1 g |
| ½ × pat (1" sq, 1/3" high) | 2.5 g | 18 | 0 g | 0 g | 2 g |
| 3 × pat (1" sq, 1/3" high) | 15 g | 108 | 0.1 g | 0 g | 12 g |
| 4 × pat (1" sq, 1/3" high) | 20 g | 143 | 0.2 g | 0 g | 16 g |
Similar foods
- Unsalted butter80% fat minimum753 kcal / 100 g
- Salted butter717 kcal / 100 g
- Light butter501 kcal / 100 g
- Whipped butterwhipped, with salt731 kcal / 100 g
- Margarine and butterwithout salt721 kcal / 100 g
- Manteiga83 kcal / 100 g
- Butteroilunsalted896 kcal / 100 g
- Margarinewith milk, without salt553 kcal / 100 g
- Regular butter717 kcal / 100 g
- Butter product melangeunsalted676 kcal / 100 g
Questions about Butter
How do you soften butter quickly for baking?
Cut it into small cubes and leave it at room temperature for about 20 minutes. For a faster method, flatten it between sheets of baking paper with a rolling pin; avoid microwaving until it melts, as many cake recipes need softened, not liquid, butter.
How do you make brown butter?
Melt butter in a pale-coloured pan over medium heat, swirling it as it foams. In about 5–8 minutes, the milk solids turn golden and smell nutty; take it off the heat promptly, as they can burn quickly.
How do you clarify butter at home?
Melt butter gently without stirring, then skim off the foam and pour the clear golden fat into a clean jar, leaving the milky solids behind. For ghee, keep cooking gently until the solids at the bottom turn golden before straining.
How should you store butter, and can you freeze it?
Keep butter wrapped in the fridge, away from strongly scented foods, and leave only a small amount in a covered dish for spreading. Freeze it in its wrapping or an airtight container; thaw it in the fridge before use.
Can you use butter instead of oil in a cake?
Yes. As a starting point, use 100 g butter for every 80 g oil in the recipe; melted butter works in many cakes, while softened butter beaten with sugar gives a lighter texture. Butter adds a richer flavour but less moisture than oil.
Why does butter burn when frying, and how can you stop it?
Butter’s milk solids brown and then burn, so it is less suited to prolonged high-heat frying. Cook over medium heat, or use clarified butter, which has had most of those solids removed; add ordinary butter near the end for flavour.
What is the difference between salted and unsalted butter?
Salted butter contains added salt, so it seasons toast and vegetables as you spread or melt it. Unsalted butter gives you more control over salt in baking and sauces; if substituting salted for unsalted, reduce the recipe’s added salt.
What dishes are made with butter?
Butter is central to shortbread, buttercream and flaky pastry, and it gives mashed potatoes and sauces a smooth, rich finish. For a quick pan sauce, stir a small knob into the cooking juices off the heat.
Source: USDA FoodData Central 173430 · per 100 g · carbohydrate per EU label, fibre excluded
