Nutritional Value Of Butter

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

Nutrients	Amount
Basic Components
Water	36 g
Ash	4.8 g
Calories
Total Calories	1628
Calories From Carbohydrate	0.9
Calories From Protein	8.2
Calories From Fat	1618
Carbohydrates
Total Carbohydrate	0.1 g
Sugar	0.1 g
Protein & Amino Acids
Total Protein	1.9 g
Tryptophan	27.2 mg
Threonine	86.3 mg
Isoleucine	116 mg
Leucine	188 mg
Lysine	152 mg
Methionine	47.7 mg
Cystine	18.2 mg
Phenylalanine	93.1 mg
Tyrosine	93.1 mg
Valine	129 mg
Arginine	70.4 mg
Histidine	52.2 mg
Alanine	65.8 mg
Aspartic Acid	145 mg
Glutamic Acid	404 mg
Glycine	40.9 mg
Proline	186 mg
Serine	104 mg
Fats & Fatty Acids
Total Fat	184 g
Saturated Fat	117 g
Monounsaturated Fat	47.7 g
Polyunsaturated Fat	6.9 g
Total Omega-3 Fatty Acids	715 mg
Total Omega-6 Fatty Acids	6193 mg
Vitamins
Vitamin A	5673 IU
Vitamin D	127 IU
Vitamin E (Alpha Tocopherol)	5.3 mg
Vitamin K	15.9 mcg
Riboflavin	0.1 mg
Niacin	0.1 mg
Folate	6.8 mcg
Vitamin B12	0.4 mcg
Pantothenic Acid	0.2 mg
Choline	42.7 mg
Betaine	0.7 mg
Minerals
Calcium	54.5 mg
Magnesium	4.5 mg
Phosphorus	54.5 mg
Potassium	54.5 mg
Sodium	1307 mg
Zinc	0.2 mg
Selenium	2.3 mcg
Fluoride	6.4 mcg
Sterols
Cholesterol	488 mg
Beta-sitosterol	9.1 mg

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.

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