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Butter, light, stick, without salt

499 calories in 100 g

Butter, light, stick, without salt Suggest a better name
Weight Loss Rating:
Total Calories:499 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:4.99 calories / gram
Weight Watchers Counter:15 Weight Watchers points
 
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Calorie Sources:97% fats; 3% proteins
Fats:55.10 g (496 calories, 55% by weight)
Carbohydrates:~
Proteins:3.30 g (13 calories, 3% by weight)
Alcohol:~
Water:43.20 g (43% by weight)
Fat Composition:66% saturated; 30% monounsaturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.11 g
Caffeine:~
Serving Sizes: 100 g
Food Group:Fats and Oils
USDA #:4602
Related Foods: Calories in Cashew Butter
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Peanut butter, chunk style, without salt
Peanut butter, chunky, vitamin and mineral fortified
Calories in Salted Butter
Vitamin A:1698 IU
Retinol:456 mcg
Retinol Activity Equivalent:465 mcg
α-Carotene:~
β-Carotene:107 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:10 mcg
Vitamin B-2:70 mcg
Vitamin B-3:20 mcg
Vitamin B-5:~
Vitamin B-6:10 mcg
Vitamin B-9:1 mcg
Food folate:1 mcg
Dietary Folate Equivalent:1 mcg
Folic acid:~
Vitamin B-12:0.13 mcg
Added Vitamin B-12:~
Choline:12.90 mg
Vitamin C:~
Vitamin D:40
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1 mcg
Vitamin D (D2 + D3):1 mcg
Vitamin E:1.58 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:4.80 mcg
Calcium (Ca):48 mg
Copper (Cu):~
Fluoride (F):~
Iron (Fe):1.09 mg
Magnesium (Mg):5 mg
Manganese (Mn):~
Phosphorus (P):34 mg
Potassium (K):71 mg
Selenium (Se):1 mcg
Sodium (Na):36 mg
Zinc (Zn):260 mcg
Cholesterol:0.11 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.30 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:55.10 g
Saturated fatty acids:34.32 g
Monounsaturated fatty acids:15.92 g
Polyunsaturated fatty acids:2.04 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:1.78 g
Hexanoic/Caproic [6:0]:1.06 g
Octanoic/Caprylic [8:0]:0.61 g
Decanoic/Capric [10:0]:1.38 g
Dodecanoic/Lauric [12:0]:1.55 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:5.54 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:14.49 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:6.68 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]:1.23 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:13.86 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]:1.24 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.80 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:0.50 g
Caffeine:~
Theobromine:~
Product Type:Butter
Weight Watchers Points:15 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_30J
Did you know?...The flavor of olive oil will be adversely affected by light. UV light oxidizes the oil and turns it rancid. Bottling in plastic is detrimental to olive oil quality as the plastic can react with oil in time.
Related: Butter, light, stick, with salt
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