Amul Butter Nutritional Value? | Real Calorie Facts

A 10 g serving of Amul salted butter gives about 73 calories, 8 g fat, and almost no carbs or protein, so it’s mainly pure milk fat.

That yellow block on the breakfast table looks small, but it is truly dense. People spread it on toast, drop it on hot paratha, melt it into dal, and bake with it. When you ask what that spoon of Amul butter does to your meal plan, you are asking two things: how many calories are in it, and what kind of fat and salt come with those calories. This guide breaks down calories, fat type, sodium, and vitamins using pack label numbers and global butter references so you can see how each tiny pat fits in a day.

You will also see how one teaspoon compares with a bigger spoon, why that difference matters for daily fat limits, and simple ways to keep the flavor without letting the calories run wild. The aim here is not to scare you off dairy fat. The aim is to make sure you know what you are eating before that slab melts into dinner.

Amul Butter Nutrition Facts And Daily Use Tips

Pasteurised table butter from Amul sits near 80 percent milk fat by weight, with moisture and a small hit of salt making up the rest. Per 100 g you get about 722 kilocalories, 80 g total fat, close to 51 g saturated fat, around 180 mg cholesterol, close to 836 mg sodium, almost zero carbs, and only about half a gram of protein. Vitamin A shows up in a measurable dose, listed near 650 micrograms per 100 g.

Most people do not eat 100 g of butter in one sitting, so a smaller scoop tells the real story. Data from calorie trackers that log Amul salted butter show that a 5 g pat lands near 36 calories and 4 g fat, with sodium close to 42 mg. Double that to 10 g, the size many people drag across toast, and you are near 72 to 73 calories, about 8 g fat, near zero carbs, near zero protein, and around 84 mg sodium. Those numbers match standard salted butter math worldwide, which sits near 100 calories per tablespoon, or 14 g.

That tiny 10 g spoon sounds harmless, but two spoons in one meal plus butter in dinner can stack up fast. So portion awareness matters more than brand loyalty here. You can still enjoy that creamy taste; you just want to know what the extra spoon means.

Here is a quick size chart for common portions. Calories and fat round to typical label values, using Amul numbers and common salted butter benchmarks. Sodium tends to sit around 80 to 90 mg per 10 g scoop, mainly from the added salt in table butter.

Serving Size	Calories	Total Fat
5 g pat	36 kcal	4 g
10 g spoon	73 kcal	8 g
20 g spoon	146 kcal	16 g

The numbers in that table line up with Amul nutrition data printed for its packed table butter, which lists energy near 722 kcal per 100 g, total fat near 80 g, and sodium close to 836 mg. That means the saltiness you taste is not just flavor; it also brings close to 4 percent of a typical 2,000 calorie day’s sodium target in a single tablespoon sized blob.

The dairy co-op behind this product prints that same breakdown, including milk fat minimum of 80 percent and vitamin A content, on its pack spec sheet; you can see that kind of label detail in Amul nutrition data.

What Those Calories Mean

Butter is pure energy. A 10 g spoon brings about 73 calories, which is close to the same energy as a slice of plain white bread. So when you butter two slices, the spread can match or even pass the bread itself.

That density shows why people say butter is filling in small grams. It is not fiber. It is not protein. It is milk fat, so the energy lands fast.

Salt And Sodium In The Spread

Salted table butter is not just fat. It also brings sodium. A 10 g spoon of Amul butter can land near 80 to 90 mg sodium, and a tablespoon sized 14 g blob can sit around 90 to 115 mg. If you stack butter on toast, then dip toast in soup, then eat pickle or papad with lunch, the sodium tally climbs fast.

How Much Butter Makes Sense In A Day

Now the harder part: how much is okay in daily eating. Butter is mostly saturated fat. Amul lists near 51 g saturated fat per 100 g. That is more than half the total fat in the block.

The World Health Organization says total fat should sit near 30 percent of daily energy. It also says saturated fat should stay under 10 percent and trans fat under 1 percent. Butter, ghee, palm oil, and fatty meat sit in that high group.

On a 2,000 calorie day, 10 percent of energy from saturated fat lands near 22 g. One tablespoon of salted butter has around 7 g saturated fat, close to one third of that. Two heavy butter hits can cross that line fast.

You do not have to ban butter. Just work in gram control. Swipe a thin layer on bread or dal, or cook food in a neutral oil first and finish with a pea sized knob for aroma.

Micronutrients And Additives Snapshot

Butter Label Basics

Plain table butter is simple. The ingredient list is pasteurised cream plus common salt. Amul lists milk fat minimum 80 percent, moisture cap near 16 percent, salt cap near 3 percent, and curd cap near 1 percent.

Vitamin A And Other Extras

The serving size is tiny, yet butter still carries fat soluble vitamins. Pack data shows about 650 micrograms vitamin A per 100 g. Dietitians say vitamin A helps with low light vision and normal skin barrier function, and dairy fat is one classic source in South Asian diets.

You also get cholesterol, which lands near 180 mg per 100 g, and trace protein, under 1 g per 10 g spoon. That protein count is so low that butter does not move the needle on protein needs for the day.

Here is a deeper nutrient snapshot from label data per 100 g. This helps you see which numbers jump and which barely move at such small serving sizes.

Nutrient	Per 100 g	What It Does
Total Fat	80 g	Main energy source in butter
Saturated Fat	51 g	Hard fat that health groups say to limit
Cholesterol	180 mg	Animal fat marker in dairy
Sodium	836 mg	Salt load from table butter
Vitamin A	650 mcg	Helps night vision and skin barrier

Vitamin A stands out in dairy spreads. Still, you only eat a teaspoon or two, so the real impact on vitamin intake per day stays modest. Salt and saturated fat are the heavy hitters.

WHO advice says: keep most of your daily fat from unsaturated sources like fish, nuts, and plant oils, and cap saturated fat near that 10 percent energy line. That tip leaves room for a buttery finish as a treat, instead of using butter as the main cooking fat for every meal.

Practical Ways To Keep Flavor Without Overdoing It

Use a measured pat, not a free pour. Slice a 5 g pat, let it soften at room temp, and spread it thin across toast. You taste the dairy, but calorie load stays close to 36 instead of 140 plus.

Finish the pan, do not flood the pan. Cook scrambled eggs, veggies, or chicken in a neutral oil first. Kill the flame, drop half a teaspoon of butter, toss for 5 seconds, plate. You get shine and aroma from milk solids browning in the hot pan drippings, with less fat than cooking the whole dish in butter start to end.

Read labels and tally. The Amul pack gives clear numbers for calories, fat, sodium, and vitamin A per 100 g. WHO guidance on fat intake puts a ceiling on saturated fat per day. Putting those two data points next to each other helps you steer portions without ditching flavor. You can scan WHO advice on keeping saturated fat under 10 percent of daily energy in WHO fat guidance. That habit keeps butter in a flavor role, not the main cooking fat every time, and lines up with global health advice for balance.