Composition
Nutrients/100g
USDA Salted USDA Unsalted USDA Salted, Whipped
Energy, kcal
717 717 717
Water, g
15.87 17.94 15.87
Protein, g
0.85 0.85 0.85
Total Lipids, g
81.11 81.11 81.11
Saturated Fat, g
51.37 51.37 50.49
Monounsaturated Fat, g
21.02 21.02 23.43
Polyunsaturated Fat, g
3.04 3.04 3.01
Trans Fat, g
2.98 2.98 2.9
Cholesterol, mg
215 215 219
Total Carbohydrates, g
0.06 0.06 0.06
Ash, g
2.11 0.04 2.11
Vitamins
Vitamin A, IU
2499 2499 2499
Vitamin E (alpha-tocopherol), mg
2.32 2.32 2.32
Folate, ug
3 3 3
Niacin, mg
0.04 0.04 0.04
Riboflavin, mg
0.034 0.03 0.03
Thiamin, mg
0.005 0.005 0.005
Vitamin B6, mg
0.003 0.003 0.003
Vitamin D, IU
56 56 56
Pantothenic acid, mg
0.11 0.11 0.11
Vitamin B12, ug
0.17 0.17 0.13
Vitamin K, ug
7 7 7
Minerals
Calcium, mg
24 24 24
Iron, mg
0.02 0.02 0.16
Magnesium, mg
2 2 2
Phosphorous, mg
24 24 23
Potassium, mg
24 24 26
Sodium, mg
576 11 827
Zinc, mg
0.09 0.09 0.05
Selenium, ug
1 1 1

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.

Butter Fatty Acid Composition
Fatty Acids
USDA Average / 100g
Unsaturated
Monounsaturated, g
21.021
16:1 Palmitoleic, g
0.961
18:1 Oleic, g
19.961
Polyunsaturated, g
3.043
18:2 Linoleic, g
2.728
18:3 Linolenic, g
0.315
Saturated, g
4:0 Butyric, g
3.226
6:0 Caproic, g
2.007
8:0 Caprylic, g
1.19
10:0 Capric, g
2.529
12:0 Lauric, g
2.587
14:0 Myristic, g
7.436
16:0 Palmitic, g
21.697
18:0 Stearic, g
9.999

 

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.