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Butter (Stick, Salted) Nutrition Facts

Butter (Stick, Salted) is a dairy food whose protein, fat, sodium, and moisture depend on the product style. It provides monounsaturated fat and polyunsaturated fat.

Calories717

Protein0.9 g

Carbs0.1 g

Fat82.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories717 kcal

Protein0.9 g

Total Fat82.2 g

Carbohydrates0.1 g

Fiber0 g

Sodium524 mg

Total Sugars0.58 g

Source: USDA FoodData Central (calculated from components)

Nutrients

Full nutrient profile

Proximates

Water15.8 g

Total lipid (fat)82.2 g

Total fat (NLEA)65 g

Protein0.85 g

Ash2.11 g

Carbohydrates

Sugars, Total0.58 g

Sucrose0 g

Glucose0 g

Fructose0 g

Lactose0.58 g

Maltose0 g

Fiber, total dietary0 g

Carbohydrate, by difference0.06 g

Sugars, Total0.06 g

Minerals

Calcium, Ca21 mg

Iron, Fe0.06 mg

Magnesium, Mg1.6 mg

Phosphorus, P22 mg

Potassium, K23 mg

Sodium, Na524 mg

Zinc, Zn0.07 mg

Copper, Cu0.006 mg

Manganese, Mn0.005 mg

Iodine, I0 ug

Selenium, Se0 ug

Fluoride, F2.8 ug

Vitamins and other components

Riboflavin0 mg

Niacin0 mg

Vitamin B-60 mg

Biotin0 ug

Folate, total5 ug

Vitamin B-120 ug

Vitamin A, RAE758 ug

Retinol744 ug

Carotene, beta168 ug

cis-beta-Carotene27 ug

trans-beta-Carotene140 ug

Carotene, alpha2 ug

Cryptoxanthin, beta8 ug

Cryptoxanthin, alpha2 ug

cis-Lycopene0 ug

trans-Lycopene0 ug

cis-Lutein/Zeaxanthin1 ug

Lutein12 ug

Zeaxanthin4 ug

Vitamin E (alpha-tocopherol)0 mg

Tocopherol, beta0 mg

Tocopherol, gamma0 mg

Tocopherol, delta0 mg

Tocotrienol, alpha0 mg

Tocotrienol, beta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin D (D2 + D3), International Units16 iu

Vitamin D (D2 + D3)0.4 ug

Vitamin D2 (ergocalciferol)0 ug

Vitamin D3 (cholecalciferol)0.4 ug

25-hydroxycholecalciferol0.11 ug

Folic acid0 ug

Vitamin B-12, added0 ug

Folate, DFE3 ug

Vitamin K (phylloquinone)7 ug

Folate, food3 ug

Vitamin A, IU2499 iu

Vitamin E, added0 mg

Pantothenic acid0.11 mg

Vitamin C, total ascorbic acid0 mg

Thiamin0.005 mg

Lycopene0 ug

Lutein + zeaxanthin0 ug

Choline, total18.8 mg

Betaine0.3 mg

Lipids

Fatty acids, total saturated45.6 g

SFA 4:02.04 g

SFA 5:00 g

SFA 6:01.44 g

SFA 7:00 g

SFA 8:00.84 g

SFA 9:00 g

SFA 10:01.92 g

SFA 11:00 g

SFA 12:02.2 g

SFA 14:07.15 g

SFA 15:00.753 g

SFA 16:021.2 g

SFA 17:00.432 g

SFA 18:07.42 g

SFA 20:00.102 g

SFA 21:00.011 g

SFA 22:00.043 g

SFA 23:00 g

SFA 24:00.016 g

Fatty acids, total monounsaturated16.9 g

MUFA 12:10.052 g

MUFA 14:1 c0.597 g

MUFA 15:10 g

MUFA 16:1 c0.999 g

MUFA 17:10.135 g

MUFA 17:1 c0.135 g

MUFA 18:1 c15 g

MUFA 20:1 c0.117 g

MUFA 22:1 c0.004 g

MUFA 22:1 n-90.004 g

MUFA 22:1 n-110 g

MUFA 24:1 c0.001 g

Fatty acids, total polyunsaturated2.52 g

PUFA 18:2 c2.25 g

PUFA 18:2 n-6 c,c1.89 g

PUFA 18:2 CLAs0.358 g

PUFA 18:3 c0.331 g

PUFA 18:3 n-3 c,c,c (ALA)0.308 g

PUFA 18:3 n-6 c,c,c0.023 g

PUFA 18:40.015 g

PUFA 20:2 c0.016 g

PUFA 20:2 n-6 c,c0.016 g

PUFA 20:3 c0.081 g

PUFA 20:3 n-30.004 g

PUFA 20:3 n-60.077 g

PUFA 20:3 n-90 g

PUFA 22:30 g

PUFA 20:40.104 g

PUFA 20:4c0.104 g

PUFA 20:5c0.024 g

PUFA 20:5 n-3 (EPA)0.024 g

PUFA 22:20.006 g

PUFA 22:5 c0.039 g

PUFA 22:40.016 g

PUFA 22:5 n-3 (DPA)0.039 g

PUFA 22:6 c0.002 g

PUFA 22:6 n-3 (DHA)0.002 g

Cholesterol235 mg

MUFA 20:10.1 g

TFA 18:1 t2.982 g

PUFA 18:2 i0.296 g

MUFA 18:119.961 g

PUFA 18:22.728 g

PUFA 18:30.315 g

Fatty acids, total trans-polyenoic0.296 g

Fatty acids, total trans3.278 g

Fatty acids, total trans-monoenoic2.982 g

MUFA 16:10.961 g

Campesterol0 mg

MUFA 22:10 g

Stigmasterol0 mg

Beta-sitosterol4 mg

Amino acids

Tryptophan0.01 g

Threonine0.025 g

Isoleucine0.022 g

Leucine0.05 g

Lysine0.07 g

Methionine0.013 g

Phenylalanine0.025 g

Tyrosine0.017 g

Valine0.03 g

Arginine0.035 g

Histidine0.012 g

Alanine0.017 g

Aspartic acid0.043 g

Glutamic acid0.08 g

Glycine0.007 g

Proline0.06 g

Serine0.037 g

Hydroxyproline0 g

Cysteine0 g

Cystine0.008 g

Other bioactive components

Caffeine0 mg

Theobromine0 mg

Alcohol, ethyl0 g

Interesting fact

Salt Doesn't Buy Slack

The legal definition of butter allows it to be made "with or without common salt," and the 80% milk fat minimum applies the same either way. Salting changes the flavor and keeping quality, not the fat floor.

Source: U.S. Government Publishing Office

More about allergens

Contains Milk as an intrinsic ingredient. Cross-contact is still possible in packaged products made on shared equipment. Check the actual package and manufacturer warning.

Practical guidance

How to choose and store Butter (Stick, Salted)

How to choose

Choose refrigerated dairy within its sell-by or use-by date, with intact, well-sealed packaging.

Storage

Keep refrigerated at 40°F (4°C) or below and follow the date on the package. After opening, keep refrigerated and follow the manufacturer's date and instructions on the package.