Browned Butter
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 0.07 g | 0% |
| Net Carbohydrates | 0.07 g | 0% |
| Sugars | 0.07 g | 0% |
| Added Sugars | 0 g | 0% |
| Dietary Fiber | 0 g | 0% |
| Protein | 0.96 g | 2% |
| Total Fat | 91.65 g | 118% |
| Saturated Fat | 57.05 g | 285% |
| Monounsaturated Fat | 26.48 g | - |
| Polyunsaturated Fat | 3.4 g | - |
| Trans Fat | No data | - |
| Cholesterol | 242.95 mg | 81% |
| Vitamins | ||
| Vitamin A | 773.11 mcg | 86% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 12.43 mg | 1% |
| Potassium | 27.12 mg | 1% |
| Calcium | 27.12 mg | 2% |
| Magnesium | 2.26 mg | 1% |
| Iron | 0.02 mg | 0% |
| Zinc | 0.1 mg | 1% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
86%
Vitamin C
0%
Vitamin D
0%
Vitamin E
17%
Vitamin K
7%
Vitamin B1
0.5%
Vitamin B2
3%
Vitamin B3
0.3%
Vitamin B5
2%
Vitamin B6
0.2%
Vitamin B7
-
Vitamin B9
0.8%
Vitamin B12
8%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
2%
Iron
0.1%
Magnesium
0.5%
Phosphorus
2%
Potassium
0.6%
Sodium
0.5%
Zinc
0.9%
Copper
2%
Manganese
0.2%
Selenium
2%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
3%
Isoleucine
4%
Valine
4%
Lysine
3%
Tryptophan
4%
Threonine
3%
Phenylalanine
4%
Methionine
4%
Histidine
3%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 810 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
1 h 59 min
Jogging
1 h 43 min
Cycling
1 h 45 min
Walking
3 h 11 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
FAQ
No. They are nutritionally similar to regular butter, as browned butter is just the caramelizing of milk solids rather than any changes to the fat composition. At 810 calories, 91.65 g fat, 57.05 g saturated fat, and 242.95 mg cholesterol per batch,browned butter is better treated as a flavor ingredient, rather than a healthier alternative.
Yes. Browned butter contains 57.05 g saturated fat and 242.95 mg cholesterol per batch, and dietary saturated fat is well established to raise LDL cholesterol in many people. This matters most for people with high LDL, heart disease, or a family history of cholesterol problems, especially if browned butter is used often.
Yes, but they are fairly limited. Butter can help with the absorption of fat soluble vitamins in a meal but browned butter is still mostly a high saturated fat cooking fat rather than a nutrient dense food. In practice, its main benefit is usually taste, which may help you use a smaller amount for flavor.
Browned butter has 810 calories a batch, without providing much volume or fullness, which can result in overconsumption, making calorie deficient harder to achieve. Belly fat is driven more by overall long term calorie surplus than by one single food, but energy dense fats can make that easier to overshoot.
Yes, but it is not recommended. With 810 calories and 91.65 g fat per batch, even a small extra amount can push calories up fast.
📚 Health Research & Evidence About This Food
Butter consumption shows a weak association with all-cause mortality, though the highest intake has been linked to a higher risk of total and cancer mortality in a large prospective population-based cohort study of US adults. It has no significant association with cardiovascular disease and is inversely associated with the incidence of diabetes, as indicated by a systematic review and meta-analysis.
1. Butter: Is It Good for You? Pros and Cons, Nutrition Information, and More
Source: WebMD
Summary: Butter, in moderation, may offer benefits such as potentially lowering cancer risk, supporting eye health, strengthening bones, and promoting healthier skin.
Read More: https://www.webmd.com/diet/health-benefits-butter
2. Butter and Plant-Based Oils Intake and Mortality.
Source: PubMed
Summary: The highest butter intake was associated with a higher risk of total mortality and increased cancer mortality compared to the lowest intake.
Read More: https://pubmed.ncbi.nlm.nih.gov/40048719/
3. Less Butter, More Plant Oils, Longer Life? - Harvard Health
Source: Harvard Health, 2025
Summary: Higher butter intake is associated with an increased risk of both overall mortality and cancer-related deaths.
Read More: https://www.health.harvard.edu/blog/less-butter-more-plant-oils-longer-life-202504233096
4. Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality.
Source: PubMed
Summary: Butter consumption showed a weak association with all-cause mortality, no significant association with cardiovascular disease, and an inverse association with the incidence of diabetes.
Read More: https://pubmed.ncbi.nlm.nih.gov/27355649/
5. Butter Vs. Margarine - Harvard Health
Source: Harvard Health, 2006
Summary: There was never robust evidence to suggest that substituting margarine for butter effectively reduced the chances of heart attack or developing heart disease.
Read More: https://www.health.harvard.edu/healthy-aging-and-longevity/butter-vs-margarine
