Healthy fats
Butter
Nutrition facts
Serving: 2 tsp (10 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 72 kcal | |
| Protein | 0.1 g | |
| Carbs | 0 g | |
| Fibre | 0 g | 0 % |
| Sugars | 0 g | 0 % |
| Fat | 8.1 g | 11 % |
| Saturated fat | 5.1 g | 26 % |
| Sodium | 64 mg | 3 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- Salted butter carries about 640 mg of sodium per 100 g, or 64 mg for 2 teaspoons; unsalted butter has around ten milligrams per 100 g. The word 'salted' is the only clue on the front of the package.
- Butter naturally contains ruminant trans fats (about 3 g per 100 g); Canada's 2018 ban targets partially hydrogenated oils, not these natural fats, which still appear on the 'trans' line of the table.
Preparation
The milk solids in butter brown and then scorch at a fairly low temperature: for high-heat searing, clarified butter or an oil works better. Butter that has melted and set again is the same butter: nothing is lost in melting.
To mention to a professional
- Butter is a milk product (a priority allergen in Canada); with a milk protein allergy, even clarified butter can retain traces.
Sources
- Butter, salted
- USDA FoodData Central, SR Legacy
- Health Canada, Food and Drug Regulations, B.09.016 (margarine, vitamins A and D)
- Health Canada, Ban on partially hydrogenated oils (2018)
- Health Canada, Priority Food Allergens
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.