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High fat, Source of vitamin A, Dairy product
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
717
KCAL / 100G
Carbs
0.1g
· 0%
Protein
0.9g
· 0%
Fat
81g
· 100%
Fiber
0g
Vitamins
Vitamin A
684µg · 76% DV
Vitamin E
2.3mg · 15% DV
B12
0.17µg · 7% DV
Vitamin K
7µg · 6% DV
Minerals
Phosphorus
24mg · 3% DV
Calcium
24mg · 2% DV
Selenium
1µg · 2% DV
Potassium ⭐
68mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
— Not 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
51g
MONOUNSATURATED
21.3g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 7.3:1
Above the ideal 4:1 (7.3:1).
Packaged butter is usually more standardized in flavor, salt level, and moisture, so it behaves more predictably in cooking and baking. Loose butter can be more variable and may have less consistent storage conditions.
The milk solids in butter brown and burn faster than pure fats at high heat. For hotter cooking, clarified butter works better, or you can combine butter with another cooking fat for more control.
Keep it tightly wrapped in the refrigerator to limit exposure to air, light, and strong odors. Butter easily absorbs smells from nearby foods, which can affect its flavor.
Yes, freezing is a practical way to extend its shelf life. Portioning it first and wrapping it well helps protect texture and flavor.
It can be kept out briefly in a covered butter dish if the room is cool, but warm kitchens increase the risk of spoilage and rancid flavor. Refrigeration is the safer choice for longer storage.
Butter is a dairy-based fat with a distinct flavor, while margarine can be made from different fat blends and may behave differently depending on the product. The better choice depends on taste, intended use, ingredient preference, and processing level.
No. Packaged butter is a processed food because cream is separated, churned, and packed, even if the ingredient list is short.
Butter mostly contributes fat, so pairing it with foods that provide protein or complex carbohydrates can make a meal more balanced. Common examples include eggs, legumes, potatoes, whole grains, or vegetables.
Because it is mostly fat, butter may sit heavily for some people before training. After exercise, it is better used as part of a meal that also includes protein and, when needed, carbohydrate.
People with a dairy allergy should avoid it because it contains dairy allergens. Those advised to limit fat intake or who have certain digestive sensitivities may also need to watch portion size and frequency.
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Nutrition data compiled from USDA FoodData Central and scientific sources.