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High fat, source of vitamins A and D, packaged butter
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
2.32mg · 15% DV
Vitamin D
1.5µg · 8% DV
Vitamin K
7µg · 6% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
51.4g
MONOUNSATURATED
21.2g
POLYUNSATURATED
2.6g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Keep it refrigerated in its wrapper or a covered butter dish. Limiting exposure to light and air helps prevent off-flavours from oxidation.
Yes. Wrap it tightly or place it in an airtight container before freezing, then thaw it in the refrigerator when needed.
Regular butter can brown or burn relatively quickly because it contains milk solids. It works well for moderate-heat cooking, while clarified butter is a better option for higher-heat methods.
The milk proteins and natural sugars in butter brown as they heat and can burn if the pan is too hot. Use medium heat and add butter only after the pan is no longer smoking hot.
Butter is made from dairy cream, whereas margarine is generally made from vegetable oils and other formulated ingredients. Their flavour, fat profile, and behaviour in baking can differ substantially.
Butter can be used in small amounts with whole-grain toast, eggs, vegetables, or porridge. Pairing it with protein- and fibre-rich foods makes the meal more filling than buttered refined bread alone.
A large amount before exercise may feel heavy because fat digests slowly. After training, butter can add flavour to a meal, but protein and carbohydrate foods are more important for recovery.
Eating butter at night is not inherently harmful; overall intake and the rest of the meal matter more. People who experience reflux or discomfort after rich foods may prefer to avoid large fatty meals close to bedtime.
Butter is a dairy product and may still cause symptoms in sensitive individuals, although it usually contains less lactose than milk. Tolerance varies, so a small amount may be tested cautiously or discussed with a clinician.
No. Being minimally processed does not make portion size irrelevant: butter is concentrated fat and contains saturated fat. Using it as a flavouring or measured spread is usually more practical than treating it as an unrestricted food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.