Salted butter is made by churning cream to separate the butterfat from the buttermilk, then adding salt as a preservative and flavour enhancer. It is approximately 80% fat, predominantly saturated, and provides fat-soluble vitamins A, D, E, and K2 — vitamin K2 in particular is found mainly in fermented dairy and animal fats. It is calorie-dense and high in saturated fat, but used as a flavouring and cooking fat in small quantities it contributes meaningful fat-soluble vitamins. Salt content varies by brand (typically 1.2–2g per 100g).
Use as a finishing fat for vegetables, sauces, and toast where flavour matters most. For cooking at higher temperatures, clarified butter (ghee) is more stable as the milk solids have been removed. Unsalted butter is preferable for baking where precise salt control matters. Keep refrigerated; can be frozen for longer storage.
Where Butter, salted Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Vitamin A (RAE) | 887 µg | 127% | |
| Chloride | 860 mg | 108% | |
| Phosphorus | 24.0 mg | 3% | |
| Choline | 18.8 mg | — | |
| Potassium | 15.0 mg | 1% | |
| Calcium | 15.0 mg | 2% | |
| Vitamin K | 7.00 µg | 6% | |
| Folate | 4.00 µg | 2% | |
| Vitamin E (alpha-TE) | 2.00 mg | 17% | |
| Magnesium | 2.00 mg | 1% | |
| Selenium | 1.00 µg | 2% | |
| Vitamin D | 0.760 µg | 5% | |
| Vitamin B12 | 0.400 µg | 36% | |
| Iron | 0.160 mg | 1% | |
| Pantothenic Acid (B5) | 0.110 mg | 2% | |
| Niacin (B3) | 0.060 mg | 0% | |
| Zinc | 0.050 mg | 1% | |
| Riboflavin (B2) | 0.030 mg | 2% | |
| Thiamin (B1) | 0.010 mg | 1% | |
| Copper | 0.010 mg | 1% | |
| Manganese | 0.003 mg | 0% | |
| Vitamin B6 | 0.003 mg | 0% | |
| Iodine | 6.00 µg | 4% | |
| Monounsaturated fat | 23.4 g | — | |
| Glutamic acid | 0.067 g | — | |
| Leucine | 0.021 g | — | |
| Proline | 0.018 g | — | |
| Lysine | 0.018 g | — | |
| Valine | 0.015 g | — | |
| Isoleucine | 0.013 g | — | |
| Omega-6 (Linoleic acid) | 2.11 g | — | |
| Omega-3 (Alpha-linolenic acid) | 1.32 g | — |
* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.