Ingredients
/
Dairy
/
Butter
In season
Season
Year-round
Ruled by
☽ Moon
MW reference
1
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
Reference data McCance & Widdowson 2021
Butter, unsalted · 17-661 · OA
Average of UK/Irish, Danish, French, New Zealand
Energy & Proximates
Energy744.00kcal
Energy3059.00kJ
Water14.90g
Protein0.60g
Fat82.20g
Carbohydrates0.60g
of which sugars0.60g
of which starch—g
Fibre (AOAC)—g
Fibre (NSP)—g
Alcohol—g
Fat Breakdown
Total fat82.20g
Saturated52.09g
Monounsaturated20.91g
Polyunsaturated2.83g
Trans2.87g
Omega-30.680g
Omega-61.410g
Cholesterol213.00mg
Minerals
Sodium8.00mg
Potassium27.00mg
Calcium18.00mg
Magnesium2.00mg
Phosphorus23.00mg
Iron0.001mg
Copper0.010mg
Zinc0.100mg
Selenium—µg
Iodine38.00µg
Vitamins
Vitamin A1060.00µg
Vitamin D0.900µg
Vitamin E1.850mg
Vitamin C—mg
Thiamin (B1)0.001mg
Riboflavin (B2)0.070mg
Niacin (B3)0.001mg
Vitamin B60.001mg
Vitamin B120.300µg
Folate—µg
Recipes using Butter