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Nutritional components of butter
Butter, also known as cream, is a rich and calorie-dense food that's commonly used in cooking and baking. Per 100 grams of edible portion, it contains an impressive amount of energy, with approximately 879 calories. Despite its high fat content, butter provides minimal amounts of certain nutrients. For instance, it contains only 0.7 grams of protein, 97 grams of fat, and a negligible amount of carbohydrates—just 0.9 grams.
In terms of vitamins, butter is a good source of vitamin A, offering 297 micrograms, which contributes to healthy vision and skin. It also contains small quantities of vitamin E (1.99 mg) and trace amounts of other B vitamins like thiamine (B1), riboflavin (B2), and niacin (B5). However, it lacks vitamin C, making it unsuitable as a source of this essential antioxidant.
Minerals found in butter include calcium (14 mg), magnesium (2 mg), iron (1 mg), potassium (226 mg), phosphorus (11 mg), and sodium (268 mg). It also contains small amounts of zinc (0.09 mg), copper (0.42 mg), selenium (0.7 mcg), and manganese (0 mg). Notably, butter contains cholesterol at 209 mg per 100 grams, so it should be consumed in moderation, especially for those watching their cholesterol levels.
Overall, while butter is not a significant source of most nutrients, it plays an important role in enhancing the flavor and texture of many dishes. Its high calorie and fat content make it a valuable ingredient in moderation.