Butter oil, anhydrous
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 0% | |
| Riboflavin | 0.0 MG | 0% | |
| Niacin | 0.0 MG | 0% | |
| Pantothenic acid | 0.0 MG | 0% | |
| Vitamin B-6 | 0.0 MG | 0% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 22.3 MG | 4% | |
| Vitamin B-12 | 0.0 UG | 0% | |
| Vitamin A, RAE | 840 UG | 93% | |
| Vitamin E (alpha-tocopherol) | 2.8 MG | 19% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 8.6 UG | 7% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 4 MG | 0% | |
| Iron, Fe | 0 MG | 0% | |
| Magnesium, Mg | 0 MG | 0% | |
| Phosphorus, P | 3 MG | 0% | |
| Potassium, K | 5 MG | 0% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 0.0 MG | 0% | |
| Copper, Cu | 0.0 MG | 0% | |
| Manganese, Mn | 0 MG | 0% | |
| Selenium, Se | 0 UG | 0% |
Nutrition Highlights
- Rich source of Vitamin A, RAE (93% of Daily Value per 100g).
About Butter oil, anhydrous
This concentrated dairy product is essentially pure butterfat with nearly all moisture and non-fat solids removed. It contains a staggering 99.5 grams of fat per 100-gram serving, making it one of the most calorie-dense foods available at 876 calories per 100 grams. The fat composition is primarily saturated fat, with small amounts of monounsaturated and polyunsaturated fatty acids. It contains no carbohydrates, fiber, or significant protein content.
Due to its extremely high fat concentration and lack of water content, this ingredient has an exceptionally long shelf life and high smoke point, making it valuable in commercial food production and certain culinary applications. It's commonly used in the production of chocolates, baked goods, and processed foods where a concentrated butter flavor and smooth texture are desired without the water content of regular butter. In some traditional cuisines, particularly in parts of India and the Middle East, similar concentrated butterfat products are used in cooking and as flavor enhancers. The absence of milk solids also makes it suitable for individuals with certain dairy sensitivities, though the high saturated fat content means it should be consumed in moderation by those monitoring their fat intake.
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