Nutritional Information
As butter is essentially just the milk fat, it contains only traces of lactose, so moderate consumption of butter is not a problem for the lactose intolerant. People with milk allergies may still need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions.
It is a good source of Vitamin A.
Butter may play a useful role in dieting by providing satiety. A small amount added to low fat foods such as vegetables may ward off feelings of hunger.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 2,999 kJ (717 kcal) |
| Carbohydrates | 0 g |
| Fat | 81 g |
| - saturated | 51 g |
| - monounsaturated | 21 g |
| - polyunsaturated | 3 g |
| Protein | 1 g |
| Vitamin A equiv. | 684 μg (86%) |
| Vitamin D | 60 IU (10%) |
| Vitamin E | 2.32 mg (15%) |
| Cholesterol | 215 mg |
| Fat percentage can vary. See also Types of butter. Percentages are relative to US recommendations for adults. |
|
| Total fat | Saturated fat | Monounsaturated fat | Polyunsaturated fat | Smoke point | |
| Sunflower oil | 100g | 11g | 20g | 69g | 225 °C (437 °F) |
| Soybean oil | 100g | 16g | 23g | 58g | 257 °C (495 °F) |
| Olive oil | 100g | 14g | 73g | 11g | 190 °C (374 °F) |
| Corn oil | 100g | 15g | 30g | 55g | 230 °C (446 °F) |
| Peanut oil | 100g | 17g | 46g | 32g | 225 °C (437 °F) |
| Vegetable shortening (hydrogenated) | 71g | 23g (34%) | 8g (11%) | 37g (52%) | 165 °C (329 °F) |
| Lard | 100g | 39g | 45g | 11g | 190 °C (374 °F) |
| Suet | 94g | 52g (55%) | 32g (34%) | 3g (3%) | 200°C (400°F) |
| Butter | 81g | 51g (63%) | 21g (26%) | 3g (4%) | 150 °C (302 °F) |
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