Calories in Butter: Nutritional facts (Carbs, Fiber, Protein, Fat) for Butter Types

Unsalted butter, salted butter, margarine, organic butter, and grass-fed butter each contain 717 calories per 100 grams, while clarified butter (ghee) has a higher calorie content, providing 876 calories per 100 grams.

Unsalted butter, salted butter, and organic butter each contain 102 calories per tablespoon (14g). Grass-fed butter has a similar calorie count, ranging from 100 to 102 calories per tablespoon. Margarine contains around 100 calories per tablespoon, though "light" versions can be lower, with 60 calories. Clarified butter (ghee) is higher in calories, with 110-112 calories per tablespoon (13-14g). Light butter has the lowest calorie content, providing 47 calories per tablespoon.

A stick of butter is equivalent to 1/2 cup or 113 grams. Unsalted butter, salted butter, organic butter, and grass-fed butter each contain 810-814 calories per stick. Clarified butter (ghee) has a higher calorie content, providing 990 calories per stick based on 876 calories per 100 grams.

One cup of butter weighs 227 grams, except for clarified butter (ghee), which is 237 grams. Unsalted butter, salted butter, organic butter, and grass-fed butter each contain 1,628 calories per cup. Margarine differs in calorie content but is similar to regular butter. Clarified butter (ghee) has a higher calorie content, ranging from 1,796 to 2,034 calories per cup.

Butter, particularly when sourced from grass-fed cows, offers several health benefits due to nutrient content. The health benefits of butter are shown below:

• Source of Fat-Soluble Vitamins: Butter is a good source of fat-soluble vitamins, including Vitamin A, which is crucial for vision, immune function, and cell growth. Butter contains Vitamin E, an antioxidant that protects cells from damage, and Vitamin K, which is essential for blood clotting and bone metabolism. (USDA, FoodData Central)
• Contains Butyrate: Butter contains butyrate, a short-chain fatty acid produced by gut bacteria and also found in certain foods like butter. Butyrate has been linked to improved gut health, reduced inflammation, and potentially improved insulin sensitivity. (Canani, R. B., Costanzo, M. D., Leone, L., Pedata, M., Meli, R., & Calignano, A. (2011). Potential beneficial effects of butyrate in intestinal and extraintestinal diseases. World journal of gastroenterology: WJG, 17(12), 1519.)
• Conjugated Linoleic Acid (CLA): Butter from grass-fed cows is a source of conjugated linoleic acid (CLA). (R. Wahle, K.W.J., Heys, S.D., & Rotondo, D., 2004. Conjugated linoleic acids: are they beneficial or detrimental to health?. Progress in lipid research)

While butter offers some nutritional benefits, it also has some downsides, as shown below:

• High in Saturated Fat: Butter is high in saturated fat, which, when consumed in excess, contribute to elevated LDL cholesterol levels and increase the risk of heart disease. (Eric B. Rimm, Walter C. Willett, Meir J. Stampfer, Graham A. Colditz, Frank E. Speizer, Bernard Rosner, Charles H. Hennekens, 1996. Dietary fat and coronary heart disease: A critical review.) An alternative is to consume butter in moderation or choose unsaturated fats like olive oil. The American Heart Association recommends limiting saturated fat intake to less than 6% of daily calories.
• High in Calories: Butter is calorie-dense, meaning it provides a significant number of calories in a small volume. Overconsumption contributes to weight gain.

Butter is part of a healthy diet when consumed in moderation as it offers benefits like providing fat-soluble vitamins and butyrate, which support vision, cell protection, and gut health. The high saturated fat content negatively impacts heart health if consumed excessively, so while butter isn't inherently bad, balancing the intake with other nutrient-rich foods and considering unsaturated fat sources is crucial for overall health. Butter does not provide specific digestive or liver health benefits beyond the general nutritional contributions of butyrate, and doesn't provide specific brain health benefits.

The Dietary Guidelines for Americans emphasize limiting saturated fat intake to less than 10% of total daily calories. The American Heart Association is more stringent, suggesting a limit of 5-6% of daily calories from saturated fat. For a 2,000-calorie diet, this translates to about 13 grams of saturated fat (about 1.5 to 2 tablespoons of butter, depending on the specific fat content). The FDA recommends limiting the total fat intake to less than 35% of total daily calories.

There's no established upper limit for butter consumption itself, but exceeding recommended saturated fat intake contributes to health issues. Overconsumption of saturated fat increases LDL cholesterol and heart disease risk, and excessive calorie intake from butter also leads to weight gain. Sticking to small portions and infrequent consumption helps maximize butter's potential benefits (like vitamin intake) while minimizing potential health risks.

Calorie content in butter is directly related to the fat content. Since most butters are around 80% fat, the calorie differences are small. Clarified butter (ghee), with almost all water and milk solids removed, has the highest calorie density (around 876 calories per 100g), Regular butter (salted, unsalted, organic, grass-fed) contains around 717 calories per 100g, Whipped butter has fewer calories per volume because of the incorporated air, but the calories per gram of fat remain similar, and light butter has fewer calories, around 47 per tablespoon.

The origin of butter dates back thousands of years, coinciding with the domestication of animals. The exact origins are uncertain, but it's believed that butter was discovered accidentally. The earliest evidence of butter-making dates back as far as 8,000-10,000 years ago, during the Neolithic period, when humans began domesticating sheep, goats, and cattle. The likely scenario is that milk carried in animal-skin bags during travel was churned by the motion, separating the butterfat. Nomadic herders in Central Asia are often credited with the earliest butter production. Butter is mentioned in ancient texts, including the Bible and ancient Greek and Roman writings. Over time, butter-making techniques spread across different cultures, becoming an integral part of different cuisines. The development of mechanical churns in the 19th century made butter production more efficient.