Source: USDA National Nutrient Database for Standard Reference, Release 20 (2007)

Analysis:

Butter contains approximately 0.2% cholesterol. A typical serving of butter (1 tablespoon/14g) contains only 30mg of cholesterol and only 0g of trans fat. Current recommendations suggest not exceeding an intake of 300mg/day for dietary cholesterol and keeping trans fat intake as low as possible. Butter is one of the few fats with some nutritional value and easily fits in as part of a healthy diet.

Seasonal Variations:

Because butter is an all natural product, made from the highest quality dairy cream, natural seasonal variations in composition can occur. These variations, however, do not affect the quality of butter.

Analysis:

Butter's fatty acid composition is important for several reasons. The significant amount of short-chain fatty acids contributes to butter's quality as a softer fat with a lower melting point. This, in turn, ensures a quick flavor release when melting, which is desirable in numerous foods.