Butter, salted vs. Butter, without salt vs. Butter, whipped, with salt

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.

Butter, salted has the most protein of the foods compared, at 0.85 g per 100g.

Nutrient	Butter, salted	Butter, without salt	Butter, whipped, with salt
Protein	0.85 G	0.85 G	0.49 G
Total lipid (fat)	81.1 G	81.1 G	78.3 G
Carbohydrate, by difference	0.06 G	0.06 G	0 G
Energy	717 KCAL	717 KCAL	731 KCAL
Total Sugars	0.06 G	0.06 G	0.06 G
Fiber, total dietary	0 G	0 G	0 G
Calcium, Ca	24 MG	24 MG	23 MG
Iron, Fe	0.02 MG	0.02 MG	0.05 MG
Potassium, K	24 MG	24 MG	41 MG
Sodium, Na	643 MG	11 MG	583 MG
Vitamin D (D2 + D3), International Units	0 IU	0 IU	0 IU
Cholesterol	215 MG	215 MG	225 MG
Fatty acids, total trans	3.3 G	-	2.7 G
Fatty acids, total saturated	51.4 G	50.5 G	45.4 G

Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.