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Butter

Butter, unsalted
Nutritional value per 100 g (3.5 oz)
Energy 2,999 kJ (717 kcal)
0 g
81 g
Saturated 51 g
Monounsaturated 21 g
Polyunsaturated 3 g
1 g
Vitamins
Vitamin A equiv.
(86%)
684 μg
Vitamin D
(10%)
60 IU
Vitamin E
(15%)
2.32 mg
Other constituents
Cholesterol 215 mg

Fat percentage can vary.
See also Types of butter.
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water, and in some types, added salt. Butter may also be sold with added flavourings, such as garlic butter.

Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt such as dairy salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.


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