Butter
Dairy & eggs
- 717kcal
- 0.85 gprotein
- 0 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 0.85 g
- Fat 81.1 g
- Carbohydrate 0.06 g
- Water and other 18 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium643 mg · 28% · #25 of 258
- Potassium24 mg · <1% · #236 of 256
- Calcium24 mg · 2% · #149 of 258
- Iron0.02 mg · <1% · #237 of 259
- Magnesium2 mg · <1% · #236 of 256
- Zinc0.09 mg · <1% · #225 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate3 µg · <1% · #195 of 237
- Vitamin A684 µg · 76% · #9 of 237
- Vitamin B120.17 µg · 7% · #55 of 236
Where it comes from
- 1100sScandinavian butter exports date back at least to the 12th century.Northern Europe
- 1600sButter has been considered essential to French cooking since the 17th century.France
- 1860sThe first American butter factories appeared in the early 1860s.United States of America
Used in GlobeCooks dishes from: Europe (18), Asia (12), Americas (4), Africa (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More dairy & eggs
Nutrients: USDA FoodData Central (food 173410), public domain. Identity: Wikidata Q34172. Compiled by GlobeCooks.