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Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.

Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.

Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C. The density of butter is 911 g/L. It generally has a pale yellow color, but varies from deep yellow to nearly white.

Butter is a completely natural food essential to your health - especially when you eat organic. Also, please make the extra effort to obtain high-quality organic, raw butter

Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and adrenal health.

Contains lauric acid, important in treating fungal infections and candida.

Contains lecithin, essential for cholesterol metabolism.

Contains anti-oxidants that protect against free radical damage.

Has anti-oxidants that protect against weakening arteries.

Is a great source of Vitamins E and K.

Is a very rich source of the vital mineral selenium.

Saturated fats in butter have strong anti-tumor and anti-cancer properties.

Butter contains conjugated linoleic acid, which is a potent anti-cancer agent, muscle builder, and immunity booster

Vitamin D found in butter is essential to absorption of calcium.

Protects against tooth decay.

Is your only source of an anti-stiffness factor, which protects against calcification of the joints.

Anti-stiffness factor in butter also prevents hardening of the arteries, cataracts, and calcification of the pineal gland.

Is a source of Activator X, which helps your body absorb minerals.

Is a source of iodine in highly absorbable form.

May promote fertility in women.

Is a source of quick energy, and is not stored in our bodies adipose tissue.

Cholesterol found in butterfat is essential to children's brain and nervous system development.

Contains Arachidonic Acid (AA) which plays a role in brain function and is a vital component of cell membranes.

Protects against gastrointestinal infections in the very young or the elderly.

Read More at Wikipedia

Nutrition Data for Butter, salted (01001)

NutrientNutrient value per 100 gm1 pat (1" sq, 1/3" high)1 tbsp1 cup1 stick
Water15.87 g0.7935 g2.25354 g36.0249 g17.9331 g
Energy717 kcal35.85 kcal101.814 kcal1627.59 kcal810.21 kcal
Protein0.85 g0.0425 g0.1207 g1.9295 g0.9605 g
Total lipid (fat)81.11 g4.0555 g11.51762 g184.1197 g91.6543 g
Carbohydrate, by difference0.06 g0.003 g0.00852 g0.1362 g0.0678 g
Fiber, total dietary0 g0 g0 g0 g0 g
Sugars, total0.06 g0.003 g0.00852 g0.1362 g0.0678 g
NutrientNutrient value per 100 gm1 pat (1" sq, 1/3" high)1 tbsp1 cup1 stick
Calcium, Ca24 mg1.2 mg3.408 mg54.48 mg27.12 mg
Iron, Fe0.02 mg0.001 mg0.00284 mg0.0454 mg0.0226 mg
Magnesium, Mg2 mg0.1 mg0.284 mg4.54 mg2.26 mg
Phosphorus, P24 mg1.2 mg3.408 mg54.48 mg27.12 mg
Potassium, K24 mg1.2 mg3.408 mg54.48 mg27.12 mg
Sodium, Na643 mg32.15 mg91.306 mg1459.61 mg726.59 mg
Zinc, Zn0.09 mg0.0045 mg0.01278 mg0.2043 mg0.1017 mg
NutrientNutrient value per 100 gm1 pat (1" sq, 1/3" high)1 tbsp1 cup1 stick
Vitamin C, total ascorbic acid0 mg0 mg0 mg0 mg0 mg
Thiamin0.005 mg0.00025 mg0.00071 mg0.01135 mg0.00565 mg
Riboflavin0.034 mg0.0017 mg0.004828 mg0.07718 mg0.03842 mg
Niacin0.042 mg0.0021 mg0.005964 mg0.09534 mg0.04746 mg
Vitamin B-60.003 mg0.00015 mg0.000426 mg0.00681 mg0.00339 mg
Folate, DFE3 µg0.15 µg0.426 µg6.81 µg3.39 µg
Vitamin B-120.17 µg0.0085 µg0.02414 µg0.3859 µg0.1921 µg
Vitamin A, RAE684 µg34.2 µg97.128 µg1552.68 µg772.92 µg
Vitamin A, IU2499 IU124.95 IU354.858 IU5672.73 IU2823.87 IU
Vitamin E (alpha-tocopherol)2.32 mg0.116 mg0.32944 mg5.2664 mg2.6216 mg
Vitamin D (D2 + D3)1.5 µg0.075 µg0.213 µg3.405 µg1.695 µg
Vitamin D60 IU3 IU8.52 IU136.2 IU67.8 IU
Vitamin K (phylloquinone)7 µg0.35 µg0.994 µg15.89 µg7.91 µg
NutrientNutrient value per 100 gm1 pat (1" sq, 1/3" high)1 tbsp1 cup1 stick
Fatty acids, total saturated51.368 g2.5684 g7.294256 g116.60536 g58.04584 g
Fatty acids, total monounsaturated21.021 g1.05105 g2.984982 g47.71767 g23.75373 g
Fatty acids, total polyunsaturated3.043 g0.15215 g0.432106 g6.90761 g3.43859 g
Fatty acids, total trans3.278 g0.1639 g0.465476 g7.44106 g3.70414 g
Cholesterol215 mg10.75 mg30.53 mg488.05 mg242.95 mg
NutrientNutrient value per 100 gm1 pat (1" sq, 1/3" high)1 tbsp1 cup1 stick
Caffeine0 mg0 mg0 mg0 mg0 mg
U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page
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