Butter, salted
Per 100 g, Butter, salted provides 717 kcal, making it an energy-dense food. It contains 0.85 g of protein, 0.06 g of carbohydrate and 81.1 g of fat, with 0 g of dietary fibre. Per 100 g it is an excellent source of vitamin A.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 0.85 g | 2% |
| Total fat | 81.1 g | 104% |
| Saturated fat | 51.4 g | 257% |
| Carbohydrates | 0.06 g | 0% |
| Fibre | 0 g | 0% |
| Sodium | 643 mg | 28% |
| Potassium | 24 mg | 1% |
| Calcium | 24 mg | 2% |
| Iron | 0.02 mg | 0% |
| Magnesium | 2 mg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 684 µg | 76% |
| Cholesterol | 215 mg | 72% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Butter
Salted butter is a churned dairy fat used for spreading, baking and finishing sauces, prized for the richness and flavour it brings to everything from toast to pastry. Nutritionally it is almost pure fat: 81.1 g per 100 g, of which 51.4 g is saturated, giving it a dense 717 kcal per 100 g. Protein and carbohydrate are negligible. It does carry 684 micrograms of vitamin A and 215 mg of cholesterol per 100 g, alongside 643 mg of sodium from the added salt, but these figures matter mainly in the context of how little butter people actually eat at once.
Because a real serving is usually a thin scrape or a tablespoon rather than 100 g, the numbers above describe the food in bulk, not a typical portion. Mainstream dietary advice tends to favour using butter in moderation and being mindful of total saturated fat intake across the day, rather than avoiding it outright. A useful habit is to measure it by the teaspoon when cooking, since it's easy to pour or spread far more than intended, especially when melted.