Butter can be described as a creamy dairy product that is made by churning cream or milk, in fresh or fermented form. Extremely rich in vitamins and minerals, butter is relished as a condiment, apart from being used in baking, making sauces and frying. It forms a part of hot breads, cakes, pastries and other such preparations. Butter comes in various varieties, like cultured butter, sweet cream butter, raw cream butter, spreadable butter, whipped butter and clarified butter. Usually, it is manufactured from cow’s milk, but milk from other mammals, such as sheep, goats, buffalos and yaks, can also be used for making butter. In this article, we will help you explore the nutritional value of butter, in detail.
Butter Nutrition Facts
Amount of Butter, salted: 1 cup
Total Weight of Butter, salted: 227 g
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Nutrients
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Amount
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Basic Components
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Water
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36 g
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Ash
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4.8 g
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Calories
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Total Calories
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1628
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Calories From Carbohydrate
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0.9
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Calories From Protein
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8.2
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Calories From Fat
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1618
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Carbohydrates
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Total Carbohydrate
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0.1 g
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Sugar
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0.1 g
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Protein & Amino Acids
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Total Protein
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1.9 g
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Tryptophan
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27.2 mg
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Threonine
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86.3 mg
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Isoleucine
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116 mg
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Leucine
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188 mg
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Lysine
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152 mg
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Methionine
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47.7 mg
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Cystine
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18.2 mg
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Phenylalanine
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93.1 mg
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Tyrosine
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93.1 mg
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Valine
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129 mg
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Arginine
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70.4 mg
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Histidine
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52.2 mg
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Alanine
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65.8 mg
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Aspartic Acid
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145 mg
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Glutamic Acid
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404 mg
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Glycine
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40.9 mg
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Proline
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186 mg
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Serine
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104 mg
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Fats & Fatty Acids
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Total Fat
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184 g
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Saturated Fat
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117 g
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Monounsaturated Fat
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47.7 g
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Polyunsaturated Fat
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6.9 g
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Total Omega-3 Fatty Acids
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715 mg
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Total Omega-6 Fatty Acids
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6193 mg
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Vitamins
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Vitamin A
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5673 IU
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Vitamin D
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127 IU
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Vitamin E (Alpha Tocopherol)
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5.3 mg
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Vitamin K
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15.9 mcg
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Riboflavin
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0.1 mg
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Niacin
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0.1 mg
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Folate
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6.8 mcg
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Vitamin B12
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0.4 mcg
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Pantothenic Acid
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0.2 mg
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Choline
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42.7 mg
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Betaine
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0.7 mg
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Minerals
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Calcium
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54.5 mg
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Magnesium
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4.5 mg
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Phosphorus
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54.5 mg
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Potassium
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54.5 mg
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Sodium
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1307 mg
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Zinc
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0.2 mg
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Selenium
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2.3 mcg
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Fluoride
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6.4 mcg
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Sterols
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Cholesterol
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488 mg
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Beta-sitosterol
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9.1 mg
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Buying & Storing Tips
- While buying butter, look for its contents. It should contain at least 80% milk fat, while the rest 20% should be water and milk solids.
- While storing butter, make sure that the refrigerator temperature is not more than 40°F.
- Store butter in its original protective wrapping or container in the refrigerator, to increase its shelf life for several months.
- In case, you are not planning to use butter for the next two or three days, it is better to freeze it altogether.
- To prevent butter from a kind of spoilage called rancidity, protect it from heat, light and air. At the same time, never store it at room temperature.
- Butter tends to absorb odor from other foods rapidly. Therefore, it is better to keep it wrapped in a moisture-proof and vapor-proof material or in tightly covered containers, to prevent flavor changes.
