Anchor Butter Nutrition | Straight Facts Guide

One tablespoon of Anchor butter has about 102 calories and ~7 g saturated fat; salted blocks add ~85 mg sodium per tablespoon.

Nutrition Facts For Anchor Butter By Serving Size

Most packs show values per 100 g, yet home cooks think in spoons and pats. One tablespoon weighs 14 g. At that size, calories land near 102, total fat sits around 11.5 g, and the saturated portion hovers near 7 g. Salted sticks add sodium, while unsalted stays close to zero.

Brand sheets mirror the same per 100 g profile: energy around 725 calories, total fat a touch over 81 g, and saturated fat close to 54 g. That lines up with common dairy databases and gives you a steady baseline when you scale down to spoon sizes for toast, eggs, and sauces.

Anchor-Style Butter: Common Measures

Measure	Per Tbsp (14 g)	Per 100 g
Calories	~102 kcal	~725 kcal
Total Fat	~11.5 g	~81.4 g
Saturated Fat	~7.0 g	~53–54 g
Cholesterol	~31 mg	~195 mg
Sodium (salted)	~85–90 mg	~600–640 mg

Those numbers give you the snapshot for cooking, baking, or topping. For baking formulas, go unsalted so your recipe controls sodium. For table use, pick the salted block if you want a savory lift. The energy and fat stay nearly the same either way, so flavor and sodium are the swing points.

What The Label Means In Practice

Butter is almost all fat, so the label stays short. You’ll see tiny carbs and protein, a steady dose of vitamin A, and a clear split between saturated and unsaturated fats. That split matters across the day, since many mains and baked goods already bring some saturated fat to the plate.

Saturated fat has a 20 g Daily Value on U.S. labels. If a tablespoon carries roughly 7 g, that’s more than a third of the budget from one small swipe. That doesn’t make it off-limits; it just means you plan the rest of the plate to keep balance. Oils from nuts, seeds, and olives help round things out.

Salted Versus Unsalted

Salted sticks bring flavor and convenience. Per tablespoon, sodium lands near 85–90 mg for the brand’s standard block, while the unsalted version drops to just a couple of milligrams. If you cook for someone watching sodium, pick recipes that start with unsalted and season in the pan so the dish still tastes bright.

Grass-Fed Notes

New Zealand dairy herds spend long stretches on pasture. That style tends to nudge the fat profile toward a touch more omega-3 and CLA than feedlot systems. The effect is modest at the spoon level, and the core numbers above still hold. Use it for taste and texture first; treat the rest as a small bonus.

Smart Portions Without Losing Flavor

Butter packs plenty of taste, so a little goes far. Train your eye to three reference points: a pat (5 g), a teaspoon (5 g), and a tablespoon (14 g). Build a habit of melting a measured amount in a small pan, coating the surface, then adding food. That trick spreads flavor evenly and keeps totals predictable.

Quick Portion Cues

• Toast: half a tablespoon across two slices still reads as buttery.
• Eggs: one teaspoon per egg in a nonstick pan gives a glossy set.
• Veg: steam first, then toss with one tablespoon for a family side.

When Nutrition Goals Are Tight

If you’re managing blood lipids or trimming calories, strategy beats restriction. Keep the taste, dial the load. Sear with olive oil, then finish with a small knob of butter. You still get brown notes and a silky finish, with less saturated fat per serving.

Cooking Moves That Help

• Use medium heat and finish with a pat off the burner to lock aroma.
• Brown in oil first; add a teaspoon of butter at the end for shine.
• Chill, then grate cold butter into biscuit dough for lift with control.

Label Math: Turning %DV Into Kitchen Decisions

Most packs list %DV next to grams. To keep things simple, cap saturated fat near 20 g for the day. If breakfast used 7 g from a tablespoon, lunch and dinner together should land near 13 g from everything else. Reading labels once or twice builds a steady mental map for the week.

You can also scan sodium on salted sticks. If the block lists 600–640 mg per 100 g, each tablespoon brings around 85–90 mg. That’s a small slice of the 2,300 mg daily limit, but it can stack when you add bread, cured meat, or salty sauces. Mixing in unsalted sticks gives you more room to season food directly.

Ingredient List And Storage

The standard ingredient list stays short: cream and, for salted versions, salt. Keep wrapped sticks cold and away from light. For long storage, freeze blocks for several months. Thaw overnight in the fridge to keep texture smooth. Keep a small dish on the counter for spreadability; refresh it often.

Butter Versus Other Fats In The Kitchen

Every fat brings a different smoke point, taste, and mouthfeel. Butter gives nutty milk solids and a classic finish. Ghee removes those milk solids and suits higher heat. Olive oil brings fruity and peppery notes. Each one can fit; the goal is matching the fat to the job and the day’s totals.

Everyday Fat Picks: Simple Guide

Choice	What It Brings	When To Pick
Butter	Rich dairy flavor	Finishing, sauces, baking
Ghee	Clean butter taste	Higher heat sauté
Olive Oil	Fruity aroma	Roasting, dressings
Neutral Oil	Mild profile	High heat sear

How This Info Was Built

The spoon and gram values come from standard dairy references and the brand’s own nutrition pages. The tablespoon math uses the common 14 g measure, which matches home scales and recipe tests. The aim is to match what you see on the pack with what lands on your plate, without guesswork.

Frequently Asked Use Cases

Baking

Use unsalted for predictable results. Add fine salt per recipe, or season to taste based on fillings and toppings. For laminated doughs, keep blocks cold and pliable; the fat layers are what create flake and lift.

Sauté And Pan Sauces

For sauté, start with oil, then add a pat near the end. For pan sauces, deglaze with stock or wine, then whisk in small cubes off heat to keep a glossy emulsion.

Table And Topping

For toast, corn, or pancakes, try a thinner spread and lean on salty or sweet toppings for extra punch. That keeps portions steady while the dish still feels generous.

A Quick Word On Health Context

Dietary advice points to keeping saturated fat in check across the day. Many folks do well by pairing butter with plenty of plants, lean proteins, and fiber-rich sides. That pattern keeps meals satisfying while the numbers stay on track.

Helpful References If You Want The Exact Numbers

For label definitions and Daily Value figures, see the FDA’s Nutrition Facts label page. For baseline butter values by serving size, cross-check USDA FoodData Central. Both resources pair well with the brand sheet linked in the card above.