Butter, without salt
* 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 | 3% | |
| Niacin | 0.0 MG | 0% | |
| Pantothenic acid | 0.1 MG | 2% | |
| Vitamin B-6 | 0.0 MG | 0% | |
| Folate, total | 3 UG | 1% | |
| Choline, total | 18.8 MG | 3% | |
| Vitamin B-12 | 0.2 UG | 7% | |
| Vitamin A, RAE | 684 UG | 76% | |
| Vitamin E (alpha-tocopherol) | 2.3 MG | 15% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 7 UG | 6% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 24 MG | 2% | |
| Iron, Fe | 0.0 MG | 0% | |
| Magnesium, Mg | 2 MG | 0% | |
| Phosphorus, P | 24 MG | 2% | |
| Potassium, K | 24 MG | 1% | |
| Sodium, Na | 11 MG | 0% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.0 MG | 2% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 1 UG | 2% |
Nutrition Highlights
- Rich source of Vitamin A, RAE (76% of Daily Value per 100g).
About Butter, without salt
A rich, creamy dairy product made from churning milk or cream, this food is prized for its smooth texture and ability to enhance the flavor of countless dishes. It is composed almost entirely of fat, with a small amount of protein and virtually no carbohydrates or fiber. Per 100 grams, it delivers a substantial 717 calories, making it a concentrated source of energy. While it lacks significant amounts of vitamins and minerals, it does provide some fat-soluble vitamins like A and D, especially if made from grass-fed dairy.
In cooking, it is incredibly versatile: used for baking to create tender pastries and flaky crusts, melted over vegetables for richness, or as a base for sauces like béchamel and hollandaise. It can also be spread on bread or melted for sautéing. Because of its high saturated fat content, those monitoring their fat intake may want to use it in moderation. Unsalted varieties are often preferred in recipes where precise seasoning is important, allowing cooks to control the salt level themselves.
Compare Butter, without salt
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