Anchor butter nutrition: per 100g about 744 kcal, 82g fat, 52g saturated, 0.6g carbs, and 0.6g protein; salted versions add about 1.7g salt.
Calories Per Portion
Mid Serving
Hearty Spread
Salted Block
- ~744 kcal per 100 g
- ~82 g fat; ~52 g sat
- ~1.7 g salt
Best For Savory
Unsalted Block
- ~740 kcal per 100 g
- ~82.9 g fat; ~54.9 g sat
- ~10 mg sodium
Best For Baking
Spreadable Original
- ~696 kcal per 100 g
- 77 g fat; 31 g sat
- ~1.1 g salt
Best For Toast
Anchor Butter Nutrition Facts For Home Cooks
Here’s the short version you can use during meal prep. The classic salted block sits around 744 kilocalories per 100 grams, with about 82 grams of fat. Saturated fat lands near 52 grams. Carbohydrate and protein are tiny, each near 0.6 gram. The unsalted block tracks the same energy but carries almost no sodium. Spreadable tubs blend butter with oil, so calories and saturated fat drop a little, while salt sits closer to 1.1 grams per 100 grams.
Portions change the picture fast. A teaspoon is five grams. A tablespoon is roughly fourteen. That single knob you swipe across toast can translate to thirty to one hundred calories. Weighing once or twice teaches your eye quickly. After that, a quick glance will tell you the difference between a light gloss and a heavy smear.
| Type | Energy & Macronutrients | Sodium/Salt |
|---|---|---|
| Salted Block | ~744 kcal; fat ~82 g (sat ~52 g); carbs ~0.6 g; protein ~0.6 g | ~1.7 g salt |
| Unsalted Block | ~740 kcal; fat ~82.9 g (sat ~54.9 g); carbs ~0.6 g; protein ~0.6 g | ~10 mg sodium |
| Spreadable Original | ~696 kcal; fat ~77 g (sat ~31 g); carbs <0.5 g; protein <0.5 g | ~1.1 g salt |
If you want the brand’s exact label numbers, the product page lists values per 100 grams and per pack. The original block nutrition shows energy near 3059 kJ/744 kcal with fat and salt figures that match the table above. Cross-check any tub or pack size there and you’ll see the same pattern.
What The Numbers Mean In Everyday Cooking
Butter is energy-dense. The trade-off is flavor and structure. Small amounts spread flavor well, which is why bakers brush melted butter on crusts or fold it into dough rather than drowning the recipe. For pan work, try a small pat with a neutral oil. You keep butter’s aroma while raising the smoke point.
Salt levels shape taste and control. Salted blocks make toast sing and bring quick depth to pan sauces. For pastry or sweets, unsalted gives you control over seasoning. Spreadable tubs are handy for packed lunches or shared breakfast tables because they glide straight from the fridge.
Curious how it lines up with a general nutrition reference? A trusted database lists salted butter near 717–735 kilocalories per 100 grams, with fat around eighty-two grams and saturated fat near fifty-one to fifty-five. That matches the brand labels and gives a fair baseline when a pack isn’t nearby.
Serving Size Guide You Can Feel
Eyeballing portions helps. Picture these quick cues:
- 1 teaspoon (5 g): a pea-sized dab spread thin across a slice of toast.
- 1 tablespoon (14 g): a small thumb-tip cube; enough to coat a medium pan for eggs.
- 2 tablespoons (28 g): two thumb-tips; the amount that quickly piles up in mash or rice.
Use the light-to-heavy scale from the card above to match your plate. Aim for a clean bite where fat carries flavor, not a dish that feels greasy. If a sauce breaks, kill the heat and whisk in a splash of hot water. It often comes back together.
Fat Types And Why Bakers Care
Total fat delivers texture; saturated fat brings firmness. That firm set is why laminated dough holds neat layers. Spreadable tubs have less saturated fat, so they spread cold but won’t hold laminations. For flaky layers, reach for a block. For quick toast, the tub is just easier.
For a neutral yardstick when labels vary by region, the widely used nutrient compendium for salted butter gives full macro and vitamin detail. You can scan that entry to plan portions or compare with other spreads without hunting through brand pages.
Label Details That Matter
Ingredient lists are short: cream and salt for the salted block; cream only for unsalted; spreadable tubs add vegetable oils. Milk fat sits around eighty-one percent in blocks. Moisture hovers near sixteen percent. Those figures tell you how the butter will melt, brown, and crisp.
Salt content helps with planning. The salted block in the UK line lists about 1.7 grams of salt per 100 grams. The unsalted option shows sodium near ten milligrams. Spreadable tubs clock around 1.1 grams of salt per 100 grams. If you cook from recipes that already carry salty add-ins like soy sauce or bacon, start with unsalted. Season near the end.
You may want an external reference for nutrient totals when you can’t find a brand label. The salted butter nutrition page provides energy, fats, and vitamins in a clear table. It’s handy when you need a neutral benchmark to scale a recipe or meet a diet target.
How Anchor Compares To Generic Butter
Across major dairy ranges, block butter numbers cluster tightly. A swing of twenty to thirty kilocalories per 100 grams shows up between brands, often tied to water content or salt. The spreadable category widens a bit because oil blends vary. Anchor’s spreadable sits a touch lower in calories and saturated fat than the block, which tracks with that blend.
Smart Swaps And Pairing Ideas
When you want butter flavor but a leaner plate, try these swaps:
- Mix one part butter with one part olive oil for sautés. You keep aroma and get a friendlier pan.
- Finish soups with a teaspoon of butter instead of starting with two tablespoons.
- Brush melted butter on veg after roasting. The flavor pops without long pan time.
Pair butter with acidic or bitter notes—lemon, capers, mustard greens. The balance keeps bites lively. A pinch of flaky salt at the end tastes brighter than more salted butter at the start.
Cooking Uses: Block Vs. Spreadable
Pick the format that matches the task.
Best Uses For Salted Block
Toast, tableside pats, pan sauces, and savory baking. Salted blocks brown steaks and mushrooms well and bring quick body to pan sauces. In bread, salt in the butter doesn’t throw off the dough because the amounts are small at home scale.
Best Uses For Unsalted Block
Cakes, cookies, pastry, and any recipe where you want precise control. You choose the exact salt level for the batter or dough. For frosting, unsalted keeps the taste clean while you tune sweetness.
Best Uses For Spreadable
Breakfast toast, sandwiches, and packed lunches. It spreads straight from the fridge, so busy mornings stay easy. For baking or laminating, stick with blocks.
Common Sizes And Quick Nutrition
| Portion | Energy | Fat/Salt |
|---|---|---|
| 1 teaspoon (5 g) | ~34 kcal | ~3.9 g fat; salt varies by type |
| 1 tablespoon (14 g) | ~102–104 kcal | ~11.5–12 g fat; salt varies by type |
| 1 slice toast spread (7 g) | ~52 kcal | ~6 g fat; salt varies by type |
Storage, Softening, And Food Safety
Keep unopened blocks chilled. For short-term counter storage, use a covered dish and a cool room. Salted butter holds a little longer at room temp than unsalted. For long keeps, freeze blocks in original foil and a zip bag. Thaw overnight in the fridge to protect texture.
Need soft butter fast? Cut the block into small cubes and rest them on a plate for ten to fifteen minutes. Or roll a sealed stick between two cutting boards for a few seconds to loosen it without melting the edges.
When you cook for someone who tracks sodium, check the label and pick a format that fits. The spreadable tub often lands lower than the salted block. Unsalted is the easy pick when you’ll season later.
Method Notes And Sources
This guide pulls label values from the brand’s product pages and cross-checks them with a public nutrient database for standard butter. You can read the brand’s block label for precise per-100-gram numbers, and you can see generic butter data including vitamins in the public database entry. Both links open in a new tab.