Best quality butter
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 747 kcal
- Energy (kilojoule)
- 3,072 kJ
- Protein (Nx6.25)
- 1.188 g
- Fat
- 82.2 g
- Carbohydrate, available
- 0.571 g
- Fibre, dietary, total
- 0 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 3,072 kJ/100 g | 3072 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energy (kilocalorie) | 747 kcal/100 g | 747 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Water | 17 g/100 g | 17 | 2 | 1 | |
| Protein (Nx6.25) | 1.188 g/100 g | 1.188 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 82.2 g/100 g | 82.2 | 2 | 3 | |
| Carbohydrate, available | 0.571 g/100 g | 0.571 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 0 g/100 g | 0 | 3 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 3 | — | |
| Organic acids, total | 0.0853 g/100 g | 0.0853 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 1.7 g/100 g | 1.7 | 2 | 4 | |
| Vitamin A, retinol equivalents (RE) | 862.1 µg/100 g | 862.1 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 830.9 µg/100 g | 830.9 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 799.7 µg/100 g | 799.7 | 2 | 5 | |
| Beta-carotene | 370.2 µg/100 g | 370.2 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 8.2 µg/100 g | 8.2 | 2 | 6 | |
| Vitamin D | 0.257 µg/100 g | 0.257 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0.196 µg/100 g | 0.196 | 2 | 7 | |
| Vitamin D2 (ergocalciferol) | 0.061 µg/100 g | 0.061 | 2 | 7 | |
| Vitamin E (alpha-tocopherol) | 2 mg/100 g | 2 | 4 | 8 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 2 mg/100 g | 2 | 4 | 9 | |
| Beta-tocopherol | — mg/100 g | - | — | — | |
| Gamma-tocopherol | — mg/100 g | - | — | — | |
| Delta-tocopherol | — mg/100 g | - | — | — | |
| Alpha-tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 26 µg/100 g | 26 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 8 µg/100 g | 8 | 5 | 10 | |
| Vitamin K2 (menaquinone) | 18 µg/100 g | 18 | 5 | 11 | |
| Vitamin B1 (thiamine) | 0.005 mg/100 g | 0.005 | 4 | 9 | |
| Vitamin B2 (riboflavin) | 0.07 mg/100 g | 0.07 | 4 | 12 | |
| Niacin equivalents | 0.184 mg/100 g | 0.184 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.034 mg/100 g | 0.034 | 4 | 9 | |
| Pantothenic acid | 0.047 mg/100 g | 0.047 | 4 | 9 | |
| Vitamin B6 | 5 µg/100 g | 5 | 4 | 9 | |
| Biotin | — µg/100 g | <LOD or <LOQ | 4 | 9 | |
| Folate equivalent | 0 µg/100 g | 0 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | — µg/100 g | <LOD or <LOQ | 4 | 9 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 3 | — | |
| Vitamin B12 (cobalamin) | 0.3 µg/100 g | 0.3 | 4 | 12 | |
| Vitamin C | 0.2 mg/100 g | 0.2 | 4 | 9 | |
| Salt (sodium chloride) | 0.028 g/100 g | 0.028 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 11 mg/100 g | 11 | 2 | 13 | |
| Chloride | 23 mg/100 g | 23 | 4 | 9 | |
| Potassium | 9 mg/100 g | 9 | 5 | 14 | |
| Calcium | 19 mg/100 g | 19 | 5 | 15 | |
| Magnesium | 2.2 mg/100 g | 2.2 | 5 | 14 | |
| Phosphorus | 21 mg/100 g | 21 | 4 | 9 | |
| Sulphur | 9 mg/100 g | 9 | 4 | 16 | |
| Iron | 0.166 mg/100 g | 0.166 | 5 | 15 | |
| Zinc | 0.042 mg/100 g | 0.042 | 5 | 14 | |
| Iodide | 23 µg/100 g | 23 | 5 | 17 | |
| Copper | 7 µg/100 g | 7 | 5 | 14 | |
| Manganese | 11 µg/100 g | 11 | 2 | 4 | |
| Fluoride | 71 µg/100 g | 71 | 4 | 9 | |
| Chromium | 6 µg/100 g | 6 | 2 | 4 | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.0259 g/100 g | 0.0259 | 2 | 18 | |
| Lactic acid | 0.0594 g/100 g | 0.0594 | 2 | 19 | |
| Malic acid | — g/100 g | - | — | — | |
| Tartaric acid | — g/100 g | - | — | — | |
| Polyols, total | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | 0 g/100 g | 0 | 3 | — | |
| Sorbitol | 0 g/100 g | 0 | 3 | — | |
| Xylitol | 0 g/100 g | 0 | 3 | — | |
| Monosaccharides, total | 0 g/100 g | 0 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0 g/100 g | 0 | 3 | — | |
| Fructose | 0 g/100 g | 0 | 3 | — | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0.571 g/100 g | 0.571 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0 g/100 g | 0 | 3 | — | |
| Maltose | — g/100 g | <LOD or <LOQ | 4 | 12 | |
| Lactose | 0.571 g/100 g | 0.571 | 4 | 12 | |
| Sugars (mono- and disaccharides), total | 0.571 g/100 g | 0.571 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0 g/100 g | 0 | 3 | — | |
| Fibre, low molecular weight | 0 g/100 g | 0 | 6 | — | |
| Fibre, high molecular weight | 0 g/100 g | 0 | 6 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 0 g/100 g | 0 | 6 | — | |
| Fibre, water-soluble | 0 g/100 g | 0 | 6 | — | |
| Fibre, high molecular weight, water-soluble | 0 g/100 g | 0 | 6 | — | |
| Fibre, high molecular weight, water-insoluble | 0 g/100 g | 0 | 6 | — | |
| Fatty acids, saturated, total | 52.656 g/100 g | 52.656 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fatty acid C4:0 (butyric acid) | 3.975 g/100 g | 3.975 | 2 | 20 | |
| Fatty acid C6:0 (caproic acid) | 1.999 g/100 g | 1.999 | 2 | 20 | |
| Fatty acid C8:0 (caprylic acid) | 1.109 g/100 g | 1.109 | 2 | 20 | |
| Fatty acid C10:0 (capric acid) | 2.226 g/100 g | 2.226 | 2 | 20 | |
| Fatty acid C12:0 (lauric acid) | 2.491 g/100 g | 2.491 | 2 | 20 | |
| Fatty acid C14:0 (myristic acid) | 8.5196 g/100 g | 8.5196 | 2 | 20 | |
| Fatty acid C15:0 (pentadecylic acid) | 0.7965 g/100 g | 0.7965 | 2 | 20 | |
| Fatty acid C16:0 (palmitic acid) | 23.817 g/100 g | 23.817 | 2 | 20 | |
| Fatty acid C17:0 (margaric acid) | 0.578 g/100 g | 0.578 | 2 | 20 | |
| Fatty acid C18:0 (stearic acid) | 6.989 g/100 g | 6.989 | 2 | 20 | |
| Fatty acid C20:0 (arachidic acid) | 0.102 g/100 g | 0.102 | 2 | 20 | |
| Fatty acid C22:0 (behenic acid) | 0.031 g/100 g | 0.031 | 2 | 20 | |
| Fatty acid C24:0 (lignoceric acid) | 0.023 g/100 g | 0.023 | 2 | 20 | |
| Fatty acids, monounsaturated, total | 17.687 g/100 g | 17.687 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 1.663 g/100 g | 1.663 | 2 | 20 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | 0.578 g/100 g | 0.578 | 2 | 20 | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 15.407 g/100 g | 15.407 | 2 | 20 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.039 g/100 g | 0.039 | 2 | 20 | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 1.765 g/100 g | 1.765 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.297 g/100 g | 0.297 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.203 g/100 g | 0.203 | 2 | 20 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | 0 g/100 g | 0 | 2 | 20 | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0.031 g/100 g | 0.031 | 2 | 20 | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | 0.055 g/100 g | 0.055 | 2 | 20 | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0.0078 g/100 g | 0.0078 | 2 | 20 | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 1.468 g/100 g | 1.468 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 1.265 g/100 g | 1.265 | 2 | 20 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | 0.023 g/100 g | 0.023 | 2 | 20 | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | 0.016 g/100 g | 0.016 | 2 | 20 | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | 0.062 g/100 g | 0.062 | 2 | 20 | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | 0.102 g/100 g | 0.102 | 2 | 20 | |
| Fatty acids, others | 0.00341 g/100 g | 0.00341 | 2 | 20 | |
| Cholesterol | 213 mg/100 g | 213 | 4 | 12 | |
| Amino acids, essential, total | 0.341 g/100 g | 0.341 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | 0.028 g/100 g | 0.028 | 4 | 9 | |
| Arginine | 0.025 g/100 g | 0.025 | 4 | 9 | |
| Aspartic acid, including asparagine | 0.057 g/100 g | 0.057 | 4 | 9 | |
| Cysteine | 0.005 g/100 g | 0.005 | 4 | 9 | |
| Glutamic acid, including glutamine | — g/100 g | - | — | — | |
| Glycine | 0.017 g/100 g | 0.017 | 4 | 9 | |
| Histidine | 0.019 g/100 g | 0.019 | 4 | 9 | |
| Isoleucine | 0.045 g/100 g | 0.045 | 4 | 9 | |
| Leucine | 0.074 g/100 g | 0.074 | 4 | 9 | |
| Lysine | 0.054 g/100 g | 0.054 | 4 | 9 | |
| Methionine | 0.019 g/100 g | 0.019 | 4 | 9 | |
| Phenylalanine | 0.036 g/100 g | 0.036 | 4 | 9 | |
| Proline | 0.069 g/100 g | 0.069 | 4 | 9 | |
| Serine | 0.042 g/100 g | 0.042 | 4 | 9 | |
| Threonine | 0.034 g/100 g | 0.034 | 4 | 9 | |
| Tryptophan | 0.009 g/100 g | 0.009 | 4 | 9 | |
| Tyrosine | 0.036 g/100 g | 0.036 | 4 | 9 | |
| Valine | 0.051 g/100 g | 0.051 | 4 | 9 | |
| Nitrogen, total | 0.19 g/100 g | 0.19 | 2 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Literatur
- Logische Null
- Nährstoffdatenbank
- Aggregation
- Musterberechnung
Reference
- Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995
- Converted value from: Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- Jones, E. L., et al.; Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.; Journal of Dairy Science; 2005; 88; 8
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- Hulshof, P. J. M., et al.; Variation in retinol and carotenoid content of milk and milk products in The Netherlands.; Journal of Food Composition and Analysis; 2006; 19; 1
- Converted value from: Hulshof, P. J. M., et al.; Variation in retinol and carotenoid content of milk and milk products in The Netherlands.; Journal of Food Composition and Analysis; 2006; 19; 1
- Jakobsen, J. and Saxholt E.; Vitamin D metabolites in bovine milk and butter; Journal of Food Composition and Analysis; 2009; 22
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Kamao M., Suhara Y., Tsugawa N. et al.; Vitamin K Content of Foods and Dietary Vitamin K Intake in Japanese Young Women; J Nutr Sci Vitaminol; 2007; 53#Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30
- Converted value from: Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30#Kamao M., Suhara Y., Tsugawa N. et al.; Vitamin K Content of Foods and Dietary Vitamin K Intake in Japanese Young Women; J Nutr Sci Vitaminol; 2007; 53
- McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
- Bilandžić, N., et al.; Content of macro- and microelements and evaluation of the intake of different dairy products consumed in Croatia.; Journal of Food Composition and Analysis; 2015; 40
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Bilandžić, N., et al.; Content of macro- and microelements and evaluation of the intake of different dairy products consumed in Croatia.; Journal of Food Composition and Analysis; 2015; 40
- Bilandžić, N., et al.; Content of macro- and microelements and evaluation of the intake of different dairy products consumed in Croatia.; Journal of Food Composition and Analysis; 2015; 40#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024
- Renner E., Renz-Schauen A.; Nährwerttabelle für Milch- und Milchprodukte; Verlag B. Renner, Gießen; 1993#McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
- Schlimme E., Lorenzen P.Chr., Martin D. and Thormählen K.; Analytical differentiation of butter types by specific compositional parameters of the aqueous butter phase; Milchwissenschaft; 1996; 51; 3
- Converted value from: Schlimme E., Lorenzen P.Chr., Martin D. and Thormählen K.; Analytical differentiation of butter types by specific compositional parameters of the aqueous butter phase; Milchwissenschaft; 1996; 51; 3
- Converted value from: Jones, E. L., et al.; Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.; Journal of Dairy Science; 2005; 88; 8
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.