Butter
A pure, natural fat used for thousands of years, containing vitamins A and D and butyric acid (butyrate), which nourishes the gut lining. No carbohydrate and no glycemic index at all.
Glycemic index
Glycemic load
Calories
Protein
💡 Smart Nutritional Guidance
Consumption advice
A natural fat for cooking in moderation instead of hydrogenated margarine; its fat helps slow the digestion of any starch eaten with it.
Best preparation methods
Choose natural butter from grass-fed cows, and use small, measured amounts (a teaspoon), as it is very high in calories.
Important Nutritional Note
This food does not need a glycemic index, but the foods eaten with it determine the meal’s effect on blood sugar.
Nutrition facts
| Nutrient | Per 100 g | Per typical portion (10 g) |
|---|---|---|
| Calories | 717 kcal | 71.7 kcal |
| Protein | 0.9 g | 0.1 g |
| Carbohydrate | 0.1 g | 0 g |
| Available carbohydrate | 0.1 g | 0 g |
| Fat | 81 g | 8.1 g |
| Dietary fibre | 0 g | 0 g |
The typical portion is approximate, for comparison purposes.
Comparison & smarter alternatives
It has 717 kcal per 100 g, ranking 3 of 6 in Healthy fats (lowest first).
Related foods from the same family:
Frequently asked questions
Is Butter good for weight loss?
Butter provides 717 kcal per 100 g, so it is high in calories and fits a weight-loss plan only in small, measured amounts; a 10 g portion gives 72 kcal.
How does Butter affect blood sugar?
Butter contains virtually no available carbohydrate, so the glycemic index does not apply and its direct effect on blood sugar is minimal. The meal’s effect depends on what you eat with it, such as bread, rice or sweetened sauces.
What is the nutritional value of a typical portion of Butter?
A typical 10 g portion of Butter provides about 72 kcal, 0.1 g protein, 0 g carbohydrate, 8.1 g fat and 0 g fibre.
Reviewed by the WiBo Health medical team · Last reviewed 13 October 2026
Disclaimer: This guidance is for nutritional lifestyle orientation and does not constitute a diagnostic medical device under EU Regulation MDR 2017/745.