Calories in common portions
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 1 pat (1" sq, 1/3" high) | 5 g | 36 | 0 g | 0 g | 4.1 g |
| 1 tbsp | 14.2 g | 102 | 0.1 g | 0 g | 11.5 g |
| 100 g | 100 g | 717 | 0.9 g | 0.1 g | 81.1 g |
| 1 stick | 113 g | 810 | 1 g | 0.1 g | 91.6 g |
| 1 cup | 227 g | 1,628 | 1.9 g | 0.1 g | 184.1 g |
Where the calories come from
Protein 0.5%Carbohydrate 0%Fat 99.5%
Shares use 4 calories per gram for protein and carbohydrate and 9 for fat, so they may not match USDA’s calorie total exactly. Try the macro calculator.
Good to know
- A tablespoon of butter (14.2 g) has about 102 calories, close to a tablespoon of olive oil (119).
- Butter is about 81% fat by weight; the rest is mostly water. Butter melted into a pan still counts.
- Unsalted butter has the same 717 calories per 100 g. It differs in sodium: 11 mg per 100 g against 643 mg for salted.
- A thin spread on a slice of toast is often about a teaspoon (4.7 g, a third of a tablespoon), roughly 34 calories. A generous spread can be twice that.
In our recipes
The Calorify recipes that use this food, how much they use, and the calories it adds to each whole recipe.
- Tofu scramble with mushrooms and spinach2 tsp · 9.5 g · recipe serves 268 cal
Compare per 100 g
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Butter (this page) | 717 | 0.9 g | 0.1 g | 81.1 g |
| Butter, without salt | 717 | 0.9 g | 0.1 g | 81.1 g |
| Olive oil | 884 | 0 g | 0 g | 100 g |
| Whole milk | 61 | 3.2 g | 4.8 g | 3.3 g |
| Greek yogurt | 73 | 10 g | 3.9 g | 1.9 g |
| Cheddar cheese | 403 | 22.9 g | 3.4 g | 33.3 g |
| Feta cheese | 265 | 14.2 g | 3.9 g | 21.5 g |
| Parmesan cheese | 420 | 28.4 g | 13.9 g | 27.8 g |
Source
USDA FoodData Central, SR Legacy (April 2019): Butter, salted (FDC ID 173410) ↗. Values are per 100 g of edible portion; Calorify scaled them to each portion and rounded the results. Comparisons use FDC ID 173430, FDC ID 171413.
General education, not individualized nutrition advice. Read our editorial approach.