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Salted Butter Nutrition Facts

810 calories in 1 stick

Calories in Salted Butter
Butter, salted
810 calories in 1 stick
1 stick = 113g ≈ 0.249lb ≈ 3.99oz
7.17 calories / gram
24 Weight Watchers points
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Calorie Sources:99% fats; 1% proteins
Fats:91.65 g (806 calories, 81% by weight)
Carbohydrates:67.80 mg
Proteins:0.96 g (4 calories, 1% by weight)
Alcohol:~
Water:17.93 g (16% by weight)
Fat Composition:68% saturated; 28% monounsaturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.24 g
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tbsp
1 pat (1" sq, 1/3" high)
1 stick
Food Group:Dairy and Egg Products
USDA #:1001
Tags: butter;
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Vitamin A:2824 IU
Retinol:758.23 mcg
Retinol Activity Equivalent:772.92 mcg
α-Carotene:~
β-Carotene:178.54 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:5.65 mcg
Vitamin B-2:33.90 mcg
Vitamin B-3:45.20 mcg
Vitamin B-5:124.30 mcg
Vitamin B-6:3.39 mcg
Vitamin B-9:3.39 mcg
Food folate:3.39 mcg
Dietary Folate Equivalent:3.39 mcg
Folic acid:~
Vitamin B-12:0.19 mcg
Added Vitamin B-12:~
Choline:21.24 mg
Vitamin C:~
Vitamin D:68
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.69 mcg
Vitamin D (D2 + D3):1.69 mcg
Vitamin E:2.62 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:7.91 mcg
Calcium (Ca):27.12 mg
Copper (Cu):~
Fluoride (F):3.16 mcg
Iron (Fe):22.60 mcg
Magnesium (Mg):2.26 mg
Manganese (Mn):~
Phosphorus (P):27.12 mg
Potassium (K):27.12 mg
Selenium (Se):1.13 mcg
Sodium (Na):0.65 g
Zinc (Zn):101.70 mcg
Cholesterol:0.24 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:4.52 mg
Carbohydrates Total:67.80 mg
Dietary Fiber:~
Sugars Total:67.80 mg
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.96 g
Essential amino acids
Phenylalanine:45.20 mg
Leucine:90.40 mg
Methionine:22.60 mg
Lysine:67.80 mg
Isoleucine:56.50 mg
Valine:56.50 mg
Threonine:33.90 mg
Tryptophan:11.30 mg
Histidine:22.60 mg
Arginine:33.90 mg
Non-essential amino acids
Alanine:22.60 mg
Aspartic acid:67.80 mg
Betaine:339 mcg
Cystine:9.04 mg
Glutamic acid:0.19 g
Glycine:11.30 mg
Hydroxyproline:~
Proline:90.40 mg
Serine:45.20 mg
Tyrosine:45.20 mg
Fats Total:91.65 g
Saturated fatty acids:58.04 g
Monounsaturated fatty acids:23.75 g
Polyunsaturated fatty acids:3.44 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:3.64 g
Hexanoic/Caproic [6:0]:2.26 g
Octanoic/Caprylic [8:0]:1.34 g
Decanoic/Capric [10:0]:2.85 g
Dodecanoic/Lauric [12:0]:2.92 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:8.40 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:24.51 g
Heptadecanoic/Margaric [17:0]:0.63 g
Octadecanoic/Stearic [18:0]:11.29 g
Eicosanoic/Arachidic [20:0]:0.15 g
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.08 g
[16:1 cis]:1.08 g
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:22.55 g
[18:1 cis]:19.18 g
[18:1 trans]:3.37 g
Eicosenoic/Gadoleic [20:1]:0.11 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.07 g
[18:2 CLAs]:0.29 g
[18:2 i]:0.33 g
[18:2 Ω-6 c,c]:2.44 g
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.35 g
[18:3 Ω-3 c,c,c]:0.35 g
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.38 g
Caffeine:~
Theobromine:~
Product Type:Salted
Weight Watchers Points:24 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
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Did you know?...Pimento, the red sliver in green olives, is a large, red, heart-shaped pepper. They are added to olives as part of the pickling process to make olives less bitter.
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