Butter, without salt
Whole food · Dairy and Egg Products
Photo: Wikipedia
Unsalted butter is pure, churned cream, prized for its rich, creamy texture and clean, sweet dairy flavor. It's a foundational fat in cooking and baking, providing unparalleled richness and mouthfeel. Nutritionally, it's almost entirely fat, delivering a concentrated source of energy and fat-soluble vitamins.
💚 Why it's loved
People love it for its pure, sweet cream flavor that elevates everything from toast to steak, and its unmatched ability to create tender baked goods and silky sauces. It's a cornerstone of French cuisine and a symbol of home cooking comfort.
⚠️ Watch-outs & how to enjoy it better
Its high saturated fat and calorie content require mindful portion control, especially for those managing heart health or weight. To enjoy it healthily, use it as a flavor enhancer rather than a primary fat, measure portions, and pair it with fiber-rich foods like vegetables or whole grains.
Key benefits
- Rich source of fat-soluble vitamins A, D, E, and K.
- Provides butyrate, a short-chain fatty acid beneficial for gut health.
- Contains conjugated linoleic acid (CLA), studied for potential metabolic benefits.
- Essential for creating flaky pastries and emulsified sauces.
- Lactose-free option for those with lactose intolerance.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The golden color of butter comes from beta-carotene, a pigment in the grass that cows eat; butter from grass-fed cows is often a deeper yellow.
Full nutrition (scales with serving)
| Water | 16.2 g |
| Energy | 717 kcal |
| Energy | 2999 kj |
| Protein | 0.85 g |
| Total lipid (fat) | 81.1 g |
| Ash | 0.09 g |
| Carbohydrate, by difference | 0.06 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.06 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 0.02 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 24.0 mg |
| Potassium, K | 24.0 mg |
| Sodium, Na | 11.0 mg |
| Zinc, Zn | 0.09 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 1.0 ug |
| Fluoride, F | 2.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.04 mg |
| Pantothenic acid | 0.11 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 18.8 mg |
| Vitamin B-12 | 0.17 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 684 ug |
| Retinol | 671 ug |
| Carotene, beta | 158 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 2499 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 2.3 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 7.0 ug |
| Fatty acids, total saturated | 50.5 g |
| SFA 4:0 | 3.2 g |
| SFA 6:0 | 2.0 g |
| SFA 8:0 | 1.2 g |
| SFA 10:0 | 2.5 g |
| SFA 12:0 | 2.6 g |
| SFA 14:0 | 7.4 g |
| SFA 16:0 | 21.7 g |
| SFA 17:0 | 0.56 g |
| SFA 18:0 | 10.0 g |
| SFA 20:0 | 0.14 g |
| Fatty acids, total monounsaturated | 23.4 g |
| MUFA 16:1 | 1.8 g |
| MUFA 16:1 c | 0.96 g |
| MUFA 18:1 | 20.4 g |
| MUFA 18:1 c | 17.0 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 1.8 g |
| PUFA 18:2 n-6 c,c | 2.2 g |
| PUFA 18:2 CLAs | 0.27 g |
| PUFA 18:2 i | 0.30 g |
| PUFA 18:3 | 1.2 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.32 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| TFA 18:1 t | 3.0 g |
| Cholesterol | 215 mg |
| Stigmasterol | 0.00 mg |
| Campesterol | 0.00 mg |
| Beta-sitosterol | 4.0 mg |
| Tryptophan | 0.01 g |
| Threonine | 0.04 g |
| Isoleucine | 0.05 g |
| Leucine | 0.08 g |
| Lysine | 0.07 g |
| Methionine | 0.02 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.04 g |
| Tyrosine | 0.04 g |
| Valine | 0.06 g |
| Arginine | 0.03 g |
| Histidine | 0.02 g |
| Alanine | 0.03 g |
| Aspartic acid | 0.06 g |
| Glutamic acid | 0.18 g |
| Glycine | 0.02 g |
| Proline | 0.08 g |
| Serine | 0.05 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the difference between salted and unsalted butter?
Unsalted butter contains no added salt, giving you pure butter flavor and control over seasoning in recipes. Salted butter has added salt for preservation and a savory taste, ideal for spreading.
Can I substitute unsalted butter for salted in a recipe?
Yes, but you'll need to add salt. A general rule is to add ¼ teaspoon of salt per ½ cup (1 stick) of unsalted butter to match the saltiness of salted butter.
How should I store unsalted butter?
Keep it refrigerated in its original wrapper or an airtight container for up to 1-2 months. For longer storage, freeze it for up to 9 months, wrapped tightly in plastic wrap and foil.