| Nutrition Facts | ||||||||||||
Per 1 tbsp |
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Amount Per Serving |
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Calories
100 |
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% Daily Value* |
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Total Fat
11g 15%
|
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Saturated Fat
7g 35%
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Trans Fat
0g |
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Cholesterol
30mg 10%
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Sodium
0mg 0%
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Total Carbohydrates
0g 0%
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Dietary Fiber
0g 0%
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Sugars
0g |
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|
Protein
0g
|
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|
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* Based on a regular 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ghee, which is almost entirely butterfat.
Wikipedia contributors. (2023, January 27). Butter. Wikipedia. https://en.wikipedia.org/wiki/Butter
Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ghee, which is almost entirely butterfat.
Wikipedia contributors. (2023, January 27). Butter. Wikipedia. https://en.wikipedia.org/wiki/Butter