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Bim Butter is a popular, rich butter used in breakfasts and cooking, known for its creamy texture.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
740
KCAL / 100G
Carbs
0.7g
· 0%
Protein
0.5g
· 0%
Fat
82g
· 100%
Fiber
0g
Vitamins
Vitamin A
700µg · 78% DV
Vitamin E
2.2mg · 15% DV
Vitamin D
1.5µg · 8% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
24mg · 3% DV
Calcium
24mg · 2% DV
Selenium
1µg · 2% DV
Iodine
2µg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
51g
MONOUNSATURATED
21g
POLYUNSATURATED
2.5g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Keep butter in its original wrap or a sealed container to protect it from air, light, and strong odors. Leaving it out too long can affect both flavor and freshness.
Yes, butter freezes well and freezing can extend its shelf life. It is practical to divide it into smaller portions and wrap them tightly before freezing.
The milk solids in butter brown and burn faster than pure fat at high heat. For gentler cooking, use medium heat, or choose clarified butter when a recipe needs higher temperatures.
Butter gives a more distinct dairy flavor, which stands out in sauces, baking, and simple dishes. Margarine can behave differently in texture and may taste more neutral depending on its formulation.
It is usually more useful as part of a meal than by itself. Pairing it with foods like bread, eggs, cheese, or vegetables makes the meal more balanced overall.
Because butter is rich in fat, a large amount right before exercise may feel heavy for some people. It usually works better as part of a regular meal rather than as a pre-workout food on its own.
No, weight gain depends more on total energy intake and long-term eating patterns than on the clock alone. Portion size and overall diet matter more than whether it is eaten in the evening.
Yes, because butter is a dairy product and tolerance can vary from person to person. People with lactose intolerance or milk protein allergy should check the label and consider their own sensitivity.
No, cooking does not make butter nutritionally worthless. However, prolonged high heat can reduce quality and change flavor, so moderate heat is usually a better choice.
Not necessarily. Butter color can vary with season, animal feed, and production factors, so color alone is not a reliable sign of healthfulness or quality.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.