Dairy
Cow
Cow butter is the default butter of world markets—churned from cow cream in sweet or cultured styles, every salt level, and every fat band from basic sticks to pastry blocks. Breed and forage change colour and aroma: grass-fed summer butter is yellower and more aromatic. Use as recipes intend unless another species is named. European-style cow butter (higher fat) behaves better in lamination than high-water sticks.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.5 g
- Saturated Fat 5.96 g
- Trans Fat 0.3 g
- Monounsaturated Fat 3.06 g
- Polyunsaturated Fat 0.32 g
- Cholesterol 28.4 mg
- Sodium 84.4 mg
- Salt 0.21 g
- Total Carbohydrate 4.94 g
- Dietary Fibre 0 g
- Total Sugars 5.16 g
- Complex / starch 0 g
- Protein 8.2 g
- Water 73.3 g
- Energy 148 kcal
- Water 73.3 g
- Carbohydrates 4.94 g
- Sugars 5.16 g
- Protein 8.2 g
- Fat 10.5 g
- Saturated Fat 5.96 g
- Monounsaturated Fat 3.06 g
- Polyunsaturated Fat 0.32 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 28.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.37 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 7.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.4 µg
- Vitamin E 0.09 mg
- Vitamin K 0.4 µg
- Minerals 418 mg
- Major Minerals 416 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 28.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.37 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 7.2 · vitamin-d: 0.4 · vitamin-e: 0.09 · vitamin-k: 0.4 ·
Minerals
Cow of Butter: composition reflects this culinary part relative to the whole ingredient.
History
Cattle cream was churned into butter across early dairy cultures.
Industrial cow butter became a global commodity staple.
Breed- and pasture-specific cow butters entered premium retail.