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Butter is a dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers.
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Food Item | Butter, unsalted |
---|---|
SubCat | Margarine and butter |
Carbo (g) | 0.5 |
Sub2Cat | |
Sub3Cat | |
Kilojoules (kJ) | 3088 |
Kilocalories (kcal) | 751 |
Fat (g) | 83 |
Protein (g) | 0.5 |
Salt (g) | 0 |
Water (g) | 16 |
Sugar (g) | 0 |
Alcohol (g) | 0 |
Beta-carotene (µg) | 750 |
Calcium (mg) | 17 |
Cholesterol (mg) | 234 |
Copper (mg) | 0.01 |
Dietary fibre (g) | 0 |
Edible part (%) | 100 |
Folate (µg) | 1 |
FoodID | 08.237 |
Iodine (µg) | 0 |
Iron (mg) | 0 |
Magnesium (mg) | 0 |
Mono+Di (g) | 0.5 |
MuFa (g) | 19 |
Niacin (mg) | 0 |
Omega-3 (g) | M |
Omega-6 (g) | M |
Phosphorus (mg) | 24 |
Potassium (mg) | 13 |
PuFa (g) | 2 |
Retinol (µg) | 791 |
Riboflavin (mg) | 0.03 |
SatFa (g) | 54 |
Selenium (µg) | 4 |
Sodium (mg) | 0 |
Starch (g) | 0 |
Thiamin (mg) | 0 |
TransFa (g) | 2 |
Vitamin A (RAE) | 489 |
Vitamin B12 (µg) | 0.1 |
Vitamin B6 (mg) | 0.11 |
Vitamin C (mg) | 0 |
Vitamin D (µg) | 10 |
Vitamin E (alfa-TE) | 2.2 |
Zinc (mg) | 0 |