One tablespoon of Anchor salted butter has about 109 calories with 11 g fat; match figures to the salted, unsalted, or blend shown on your pack.
Per Teaspoon
Per Tablespoon
Per 100 g
Salted Block
- Cream + salt, no extras
- Rich flavor for pan sauces
- About 600 mg sodium/100 g
Classic
Unsalted Block
- Same calories as salted
- Lets recipe salt stay exact
- Near-zero sodium on label
Baking Pick
Spreadable Blend
- Butter plus plant oil
- Softer straight from fridge
- Often a bit lower sat fat
Easy Spread
Anchor Butter Nutrition Guide And Label Tips
If you’re scanning the pack, you’ll see energy per 100 g first. The standard salted block lists about 725 kcal with 81 g fat and 54 g saturated fat. Many packs also include a per-serve line, often 15 g, at about 109 kcal. That single spoon is the measure most home cooks use day to day.
Unsalted gives the same calories and fat. The change sits in sodium, which drops to almost nil. Bakers like that because salt balance stays in their control. Spreadable tubs mix butter with a neutral oil so the fat profile shifts down a touch and the product stays soft straight from the fridge.
How Serving Size Changes The Math
A tablespoon offers the quickest estimate for toast or pan work. A teaspoon is a neat move for finishing vegetables or eggs when you want flavor without the full dose. When a recipe calls for grams, 10 g equals a small pat; 20 g lines up with a thin slice from a 250 g block.
| Style & Portion | Calories | Fat (Sat.) |
|---|---|---|
| Salted block — 1 tsp (5 g) | ~35 | ~4 g (3 g) |
| Salted block — 1 tbsp (15 g) | ~109 | ~12 g (8 g) |
| Unsalted block — 1 tbsp (15 g) | ~109 | ~12 g (8 g) |
| Spreadable blend — 1 tbsp (15 g) | ~94–100 | ~10 g (4–6 g) |
| Any block — 100 g (label) | ~725 | ~81 g (54 g) |
Ingredients And What They Mean
Block butter lists cream and, for salted, salt. That’s it. Spreadable lines add a plant oil such as canola or rapeseed to improve softness at chill temperatures. The swap nudges saturated fat down a bit and bumps monounsaturated fat up. If you’re watching salt, pick the unsalted brick and season the dish in the pan.
Reading The Panel Without Guesswork
Start with the serving line so your mental math matches your kitchen. Then scan total fat and saturated fat. The carton also lists vitamin A, which stays prominent in dairy fat. For a cross-check against a generic baseline, see the USDA salted butter data. Brand pages like the Anchor salted butter panel also publish per-100 g and per-serve lines that match what you’ll use at home.
Calories Per Task In The Kitchen
Melting a teaspoon on steamed greens adds about 35 kcal. Searing a pan of mushrooms with a tablespoon adds about 109 kcal to the pan. Brushing a 450 g loaf with 20 g adds about 145 kcal to the whole loaf; per slice you’ll only get a fraction. Portions do more work than brand talk.
How Anchor Calories Compare To Similar Options
Across dairy brands the numbers sit close because the product is churned cream. Expect about 100–111 kcal per tablespoon and around 7–8 g saturated fat. Spreadable blends land a little lower thanks to added oil and air. Whipped styles look lighter by volume because aeration boosts spoonful size without adding fat.
Salted Vs Unsalted For Recipes
Cakes, custards, and laminated doughs reward precision. Unsalted gives you control and lets a recipe’s salt target shine. Sauces and pan work favor the salted block for ease and taste. If a savory recipe already lists salt, cut that back a pinch when cooking with a salted stick.
Storage, Softening, And Food Safety
Store unopened bricks in the fridge. For long holds, stash them in the freezer in the original wrap. To soften fast, cube the amount you need and give it ten minutes on the counter; small pieces warm quickly. Keep spreadable tubs cold between uses and use a clean knife to avoid stray crumbs.
Buying Guide: Blocks, Tubs, And Baking Packs
Choose the format that serves your baseline use. If you bake weekly, bricks win on accuracy for grams and sticks. If toast duty rules your mornings, spreadable tubs are handy. For laminated doughs, pick unsalted blocks with a known fat level and a cool, plastic texture that rolls without cracking.
Label Clues That Matter
Check “per 100 g” for an apples-to-apples read across brands. Scan sodium if you want freedom to season later. Look at the ingredient line: cream and salt signal a straight dairy butter; mention of canola or rapeseed marks a blend that stays soft from the fridge.
Cooking Swaps And Portion Tricks
If a dish calls for a large knob, think in grams. Ten grams equals a small pat; fifteen grams is close to a full spoon. Brushing pastry? Two teaspoons (10 g) cover a pie top well. Finishing steaks or fish? A teaspoon per serving carries flavor without pushing calories too high.
| Measure | Approx. Grams | Calories |
|---|---|---|
| 1 teaspoon | 5 g | ~35 kcal |
| 1 level tablespoon | 14 g | ~102 kcal |
| 1 rounded tablespoon | 15 g | ~109 kcal |
| 2 tablespoons | 28–30 g | ~204–218 kcal |
| 1 cup (packed pieces) | ~225 g | ~1630 kcal |
Practical Ways To Use Less Without Losing Flavor
Toast fans can swipe a thin layer on hot bread and finish with a tiny pinch of flaky salt. For sautés, warm a half-teaspoon of neutral oil first so the pan film carries heat, then finish with a small pat of dairy butter for aroma. In baking, line tins with parchment and brush the paper with a light coat to cut the amount needed for greasing.
When A Blend Makes Sense
Spreadable tubs shine for sandwiches and quick breakfasts where chill softness helps. The mix of dairy fat and plant oil also shaves a few calories per spoon. If you’re watching saturated fat, that shift can help a weekly average without changing how your toast tastes.
Quick Answers To Common Label Questions
Is Cholesterol Listed?
Yes. Many packs show around 195 mg per 100 g. Per tablespoon that’s around 30 mg, which lines up with generic dairy tables.
Does Trans Fat Appear?
Dairy fat contains a small natural amount formed in the cow’s rumen. Labels may show a trace per serving. It isn’t the industrial type once used in shortenings.
What About Vitamin A?
Dairy fat carries retinol. Brand panels list vitamin A near the top with values well over 800 mcg per 100 g. That’s why color looks golden at room temperature.
Method Notes And Sources
Numbers in the tables reflect the brand’s per-100 g and per-15 g lines and a 14 g spoon from a generic reference. Cross-checking both keeps home math steady across salted, unsalted, and blends.