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Unsalted, rich in fat, source of vitamin A
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
2.32mg · 15% DV
Biotin
2.5µg · 8% DV
Vitamin D
1.5µg · 8% 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
— 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
21g
POLYUNSATURATED
3g
Omega 6:3 ratio 7.3:1
Above the ideal 4:1 (7.3:1).
Unsalted butter gives you better control over the final salt level of a dish. That matters most in baking, sauces, and recipes where seasoning needs to be precise.
Keep it well wrapped in the refrigerator to protect it from air, light, and nearby odors. Butter easily absorbs smells, so a sealed container or butter dish with a lid helps.
Yes, it freezes well. Divide it into smaller portions and wrap it tightly so you can thaw only what you need.
Butter contains milk solids, and those solids brown and burn faster than pure fat. For high-heat cooking, clarified butter is usually a better choice.
No. Unsalted butter still contains water and milk solids, while clarified butter and ghee have most of those removed, which changes flavor and heat tolerance.
On its own, not really, because it provides very little protein and almost no carbs. It works better as part of a meal that also includes protein- and carbohydrate-rich foods.
Not always, because butter is usually low in lactose, but tolerance varies from person to person. People who are very sensitive should be cautious and test small amounts if appropriate.
They are different products, and the better choice depends on the rest of your diet and how the product is made. Unsalted butter is minimally processed, but that does not automatically make it the best option for every person or every use.
It works well with eggs, potatoes, steamed vegetables, toast, and pan sauces. Butter also carries fat-soluble flavors, which can make a dish taste richer and more rounded.
People with a dairy allergy should avoid it because it is a dairy product. Those who need to limit saturated fat may also want to watch portion sizes and overall frequency.
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.