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Contains fat-soluble vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
717
KCAL / 100G
Carbs
0.1g
· 0%
Protein
0.9g
· 0%
Fat
81.1g
· 100%
Fiber
0g
Vitamins
Vitamin A
684µg · 76% DV
Vitamin E
2.3mg · 15% DV
Vitamin D
1.5µg · 8% DV
B12
0.17µg · 7% DV
Minerals
Sodium
643mg · 28% DV
Iodine
38µg · 25% DV
Phosphorus
24mg · 3% DV
Calcium
24mg · 2% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
51.37g
MONOUNSATURATED
21.02g
POLYUNSATURATED
3.04g
Omega 6:3 ratio 6.8:1
Above the ideal 4:1 (6.8:1).
Butter contains 717 calories per 100 grams. It is a calorie-dense dairy food.
Yes, but only a small amount. Butter provides 0.9 grams of protein per 100 grams.
Butter contains almost no carbohydrates. It has 0.1 grams of carbs per 100 grams.
Yes, butter is very high in fat. It contains 81.1 grams of fat per 100 grams.
Yes, based on the provided diet compatibility, butter is suitable for keto. It is also very low in carbs and high in fat.
Yes, butter is listed as compatible with a gluten-free diet. However, it does contain dairy as an allergen.
Butter has a glycemic index of 0. Its carbohydrate content is also extremely low.
Yes, butter is listed as suitable for vegetarian diets. It is also compatible with omnivore and flexitarian eating patterns.
Yes, based on the provided compatibility data, butter is suitable for paleo. It is also listed for Mediterranean-style eating.
Butter is classified here as minimally processed. That means it is not listed as an ultra-processed product.
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Nutrition data compiled from USDA FoodData Central and scientific sources.