Whipped Butter Nutrition Facts

545 calories in 1 stick

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Butter, whipped, with salt
Weight Loss Rating:
Total Calories:545 calories in 1 stick
Serving Weight:1 stick = 76g ≈ 0.168lb ≈ 2.68oz
Caloric Density:7.17 calories / gram
Weight Watchers Counter:16 Weight Watchers points
 
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Calorie Sources:99% fats; 1% proteins
Fats:61.64 g (542 calories, 81% by weight)
Carbohydrates:45.60 mg
Proteins:0.65 g (3 calories, 1% by weight)
Alcohol:~
Water:12.06 g (16% by weight)
Fat Composition:66% saturated; 30% monounsaturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.17 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 #:1002
Tags: butter;
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Vitamin A:1899 IU
Retinol:509.96 mcg
Retinol Activity Equivalent:519.84 mcg
α-Carotene:~
β-Carotene:120.08 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:3.80 mcg
Vitamin B-2:22.80 mcg
Vitamin B-3:30.40 mcg
Vitamin B-5:83.60 mcg
Vitamin B-6:2.28 mcg
Vitamin B-9:2.28 mcg
Food folate:2.28 mcg
Dietary Folate Equivalent:2.28 mcg
Folic acid:~
Vitamin B-12:0.10 mcg
Added Vitamin B-12:~
Choline:14.29 mg
Vitamin C:~
Vitamin D:46
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.14 mcg
Vitamin D (D2 + D3):1.14 mcg
Vitamin E:1.76 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:5.32 mcg
Calcium (Ca):18.24 mg
Copper (Cu):7.60 mcg
Fluoride (F):2.13 mcg
Iron (Fe):121.60 mcg
Magnesium (Mg):1.52 mg
Manganese (Mn):3.04 mcg
Phosphorus (P):17.48 mg
Potassium (K):19.76 mg
Selenium (Se):0.76 mcg
Sodium (Na):0.63 g
Zinc (Zn):38 mcg
Cholesterol:0.17 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:45.60 mg
Dietary Fiber:~
Sugars Total:45.60 mg
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.65 g
Essential amino acids
Phenylalanine:30.40 mg
Leucine:60.80 mg
Methionine:15.20 mg
Lysine:45.60 mg
Isoleucine:38 mg
Valine:38 mg
Threonine:22.80 mg
Tryptophan:7.60 mg
Histidine:15.20 mg
Arginine:22.80 mg
Non-essential amino acids
Alanine:15.20 mg
Aspartic acid:45.60 mg
Betaine:228 mcg
Cystine:6.08 mg
Glutamic acid:0.13 g
Glycine:7.60 mg
Hydroxyproline:~
Proline:60.80 mg
Serine:30.40 mg
Tyrosine:30.40 mg
Fats Total:61.64 g
Saturated fatty acids:38.36 g
Monounsaturated fatty acids:17.80 g
Polyunsaturated fatty acids:2.29 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:2.00 g
Hexanoic/Caproic [6:0]:1.18 g
Octanoic/Caprylic [8:0]:0.68 g
Decanoic/Capric [10:0]:1.54 g
Dodecanoic/Lauric [12:0]:1.73 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:6.19 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:16.21 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:7.46 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.38 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:15.50 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.39 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.90 g
[18:3 Ω-3 c,c,c]:~
[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:1.60 g
Caffeine:~
Theobromine:~
Product Type:Whipped
Weight Watchers Points:16 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?...Olives have been a staple in the Mediterranean for at least 5,000 years.
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