Butter Nutrition Facts
Description: Butter, made with cow's milk, Fresh
Local Names:
Scientific Name:
Category: Fats and oils
Calories in Butter
The calories in 100 grams of Butter is 713.65 calories (kcal).
Quick Butter Nutritional Value
Here is a quick overview of Butter nutrition information:
Quantity | 100g |
Calories | 713.65 kcl |
Fat | 78.45g |
Protein | 0.8g |
Carb | 1.1g |
Detailed Butter Nutrition Data
Here is the detailed data on Butter nutrition info:
Butter Macronutrients data
Weight | 100g |
Energy | 2934.95 Kj |
Calories | 713.65 kcl |
Fat | 78.45g |
Protein | 0.8g |
Carb | 1.1g |
Fiber | g |
Water | 20.1g |
Butter Minerals Data
Weight | 100g |
Calcium | 17mg |
Iron (Fe) | 0.03mg |
Magnesium | 2mg |
Phosphorus (P) | 21mg |
Potassium (k) | 19mg |
Sodium (Na) | 16mg |
Zinc (Zn) | 0.12mg |
Copper (Cu) | 0.01mg |
Manganese | mg |
Butter Vitamins Data
Weight | 100g |
Vitamin A, RAE | 696μg |
Retinol | 675mg |
Carotene, beta | 262μg |
Vitamin D | 1.1μg |
Thiamin, B1 | 0.01mg |
Riboflavin, B2 | 0.03mg |
Niacin, B3 | 0.1mg |
mg | |
Folate, B9 (μg) | 3μg |
Vitamin B12 (μg) | 0.1μg |
Vitamin C (mg) | mg |
other Butter Micronutrients
Weight | 100g |
Ash | 0.25g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Butter , Nutrition Info
Serving size of 100 grams of Butter , contains 713.65 calories, 0.8g of Protein, 78.45g of Fat, and 1.1g of Carbs.
Butter Nutrition facts Summary | ||
Description: | Butter, made with cow's milk, Fresh | |
Local Names: | ||
Scientific Name: | ||
Category: | Fats and oils | |
Serving Size: | 100 grams | |
Calories: | 713.65 Kcal/100g | |
Nutrients | - Energy:
2934.95Kj |
Data sources include: Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., https://fdc.nal.usda.gov/