What is the caloric content of butter? Butter, cholesterol, and civilizational diseases
Felix Weber
2026-03-22
3 min. read
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Butter is one of the most frequently used fat products for greasing baked goods. This product is made from the milk of cows and is rich in vitamins A and E. Butter contains small amounts of lactose, which can lead to unwanted side effects in individuals with lactose intolerance.
Nutritional components of butter
Butter primarily consists of fat (at least 82%) and a small amount of protein and carbohydrates. Water comprises 16% of the product. Butter is abundant in vitamins A, D, and E. It also contains a considerable quantity of calcium and, in lesser amounts, potassium and phosphorus. The nutritional profile per 100 grams of the product includes: - Energy: 748 kcal, - Protein: 0.7 g, - Fat: 82.5 g, - Carbohydrates: 0.7 g, - Dietary fiber: 0 g. Macro- and micronutrients in the product include: - Sodium: 9 mg, - Potassium: 25 mg, - Calcium: 16 mg, - Phosphorus: 12 mg, - Magnesium: 1 mg, - Iron: 0.1 mg, - Zinc: 0.08 mg, - Copper: 0.01 mg, - Iodine: 2.9 µg. Vitamins in the product include: - Vitamin A: 814 µg, - Vitamin D: 0.76 µg, - Vitamin E: 2.52 mg, - Thiamin: 0.007 mg, - Riboflavin: 0.035 mg, - Niacin: 0.02 mg, - Vitamin B6: 0.01 mg, - Folate: 3 µg.
Fat-soluble vitamins found in butter
Butter is a nutritious source of vitamin A, which improves eyesight and enhances skin condition. Furthermore, it is involved in the formation of reproductive cells and influences fetal development. Due to the presence of antioxidants, it protects against reactive forms of oxygen. On the other hand, vitamin E, which is an antioxidant, decreases the likelihood of developing varicose veins, coronary heart disease, or cancer. It improves the function of the female and male reproductive organs. Additionally, it boosts immunity and prevents red blood cell aggregation. Moreover, vitamin D is responsible for strong bones. Its deficiency can contribute to the development of Alzheimer's disease or depression.
Butter, Cholesterol, and Maladies Induced by Civilization
There is a belief that saturated fats have a detrimental impact on the lipid profile. A 2018 study corroborates this hypothesis as it has been demonstrated that consuming butter results in an elevation of LDL cholesterol, commonly referred to as bad cholesterol. Nonetheless, this does not suggest that butter intake should be substantially curtailed in one's diet. According to one of the more recent meta-analyses, there is no substantial evidence suggesting that consuming butter is linked with the occurrence of diabetes or cardiovascular diseases.
Mind the lactose content
As butter is made from milk, it contains lactose. However, it is important to note that these are small amounts (0.6 g/100 g of product) and butter rarely causes unwanted symptoms in lactose intolerant individuals. If a lactose intolerant person experiences discomfort after consuming butter, it is worth considering trying lactose-free butter, which is readily available in most stores.
Usages
In order to achieve a more intense flavor, some individuals season butter with herbs or fresh garlic. Butter is also used in bakeries to create creams or sauces. It is a fundamental ingredient in dough-based or French pastries. Butter is also used for frying meats, fish, or eggs. In such cases, it is recommended to use clarified butter, which has a higher smoking point. This will prevent it from burning too quickly and releasing carcinogenic acrolein. 1 block of butter (200 g) = 1470 kcal, 1 teaspoon of butter (5 g) = 37 kcal, 1 tablespoon of butter (15 g) = 110 kcal, 1 tablespoon of clarified butter (15 g) = 132 kcal.
