Anchor salted butter packs 725 Calories and 81 g fat per 100 g; a 15 g pat lands near 109 Calories.
Per 5 g
Per 10 g
Per 15 g
5 g Pat
- Finish toast or veg
- Cubes melt evenly
- ≈ 30 mg sodium
Light
10 g Swipe
- Sandwich spread
- Brown eggs gently
- Sat fat ≈ 5.3 g
Medium
15 g Tablespoon
- Gloss sauces
- Baste off heat
- ≈ 109 kcal
Hearty
What You Get Per Serving
Shoppers want clear numbers, not guesswork. Here’s the quick view using the brand’s label for a common kitchen portion. One tablespoon equals 15 grams. That small pat delivers dense energy and a high share of saturated fat, so portions help.
| Nutrient | Per 100 g (label) | Per 15 g pat |
|---|---|---|
| Calories | 725 kcal | 109 kcal |
| Total fat | 81 g | 12.2 g |
| Saturated fat | 53 g | 7.9 g |
| Trans fat | 3.3 g | 0.5 g |
| Cholesterol | 195 mg | 29 mg |
| Sodium | 600 mg | 90 mg |
| Total carbs | 0.6 g | 0.1 g |
| Sugars | 0.6 g | 0.1 g |
| Protein | 0.6 g | 0.1 g |
| Vitamin A | 862 mcg | 129 mcg |
Anchor Butter Nutrition — Label To Table
Retail packs worldwide list values by 100 grams, then sometimes add a serving line. To size portions, use the common kitchen rule: one tablespoon weighs about 14 to 15 grams. That’s the range printed on many wrappers and cooking charts. If you need gram accuracy, weigh the pat on a scale and round to the nearest gram. The table above applies the label’s per 100 gram numbers to household sizes so cooks can pick a suitable amount.
For label details direct from the maker, see the brand’s nutrition page. For a broader reference set, generic salted butter entries in public databases sit in the same ballpark on calories, fat, and sodium.
How It Fits Daily Limits
Butter is mostly saturated fat. Diet labels set a daily value cap of 20 grams for saturated fat on a 2,000 calorie pattern. That frame lets you track how a single pat stacks up. One 15 gram spoonful lands close to eight grams of saturated fat, or about two fifths of the daily cap. That leaves room for cheese, meat, or desserts only if the rest of the day leans on oils, nuts, and fish for the bulk of fats.
If you want the official reference list in one place, check the FDA Daily Values. That page spells out fat, saturated fat, sodium, and more in grams so you can plan meals without guesswork.
Ingredient, Taste, And Texture
The recipe stays classic: cream plus salt. That high milkfat gives a rich mouthfeel, quick melt, and deep browning. Salt sharpens flavor and helps the butter hold steady in the fridge. The block format keeps water low and keeps pastries tender when laminated or cut into scones.
When To Pick Salted Versus Unsalted
Use the salted block for table bread, pan sauces, and quick sauté work where you want instant flavor. Switch to unsalted for baking where you control salt in the recipe or when you’re chasing a sweet dairy note. Salted variants often carry about 1.5 to 2 percent salt by weight, which is why the sodium line jumps on the label. Taste also shifts with salt; it can blunt bitterness in greens and sharpen browned aromas in toast and vegetables.
Cooking Tips That Save Calories
Butter spreads flavor fast, so small moves go a long way. Try these swaps:
Use Half And Finish With Oil
Start the pan with a teaspoon of butter, then finish with a drizzle of olive oil off heat. You get dairy notes plus extra aroma from unsaturated fats, while trimming saturated fat per serving.
Toast Breadcrumbs For Big Impact
Stir a teaspoon of butter into dry breadcrumbs and toast until golden. Sprinkle over pasta or roasted veg. The crunchy layer carries butter flavor across each bite, so you can pour less into the sauce.
Chill, Cube, And Dot
For baked fish or vegetables, dot tiny cold cubes over the top. They melt in place and baste the surface. You hit the same flavor targets with fewer grams.
Baking Use And Lamination
For pie dough and puff pastry, this block behaves predictably because milkfat sits near eighty percent and moisture stays low. Cold cubes smear into thin sheets between flour layers, trapping steam during baking and lifting the dough. Keep the fat cold, fold quickly, and chill between turns. That tempo preserves distinct layers so croissants spring in the oven. For cookies, soften just until the stick bends without cracking; over softening leads to wide spread and thin edges.
Clarified Butter, Ghee, And Smoke Point
When you need higher heat, skim off foam and strain to make clarified butter. Removing milk solids raises the smoke point and strips nearly all lactose. Fat per gram stays the same, so count portions the same way as you would for regular butter. Flavor shifts from creamy to nutty, which suits searing shrimp, pan sauces, and spiced rice. Store the jar in the fridge for longer life or on the counter for a short stretch if your kitchen stays cool.
Salt Management And Pairings
Sodium lives in the water phase, so salted sticks bring a noticeable bump compared with unsalted. That bump can be handy with blanched greens, baked potatoes, and grilled corn where a little salt wakes up sweetness. Pair with acidic notes such as lemon or pickled shallots to sharpen the finish. For bread service, beat in chopped herbs and a splash of lemon juice to make a quick compound butter that spreads thinly yet tastes bold.
Label Check: Brand Vs. Generic Butter
Generic salted butter lines up closely with the brand’s numbers. Energy, fat, and cholesterol land in the same band, with tiny swings that come from milk source and salt level. That means your recipe results will not swing wildly if you swap brands. The second table lays out a side by side view using a public database for generic butter and the label numbers for the branded block.
| Nutrient | Anchor per 100 g | USDA salted butter per 100 g |
|---|---|---|
| Calories | 725 kcal | 717 kcal |
| Total fat | 81.4 g | 81.1 g |
| Saturated fat | 53.9 g | 51.4 g |
| Cholesterol | 195 mg | 215 mg |
| Sodium | 600 mg | 714 mg |
| Carbs | 0.6 g | 0.1 g |
| Protein | 0.6 g | 0.9 g |
Smart Ways To Portion
Small habits keep calories in check without dull meals. Mark your butter dish with a kitchen knife to create even 5 gram squares. Spread those thinly over toast after toasting, not before. For baking, weigh butter straight from the fridge to avoid shaving off extra. For stovetop work, use a measuring spoon at the start and stop once it melts; eyeballing from the stick tends to over pour during busy prep.
Recipe Ideas With Measured Portions
Try garlic toast by brushing four slices with a total of ten grams melted butter and a crushed clove; bake until crisp and finish with parsley. For eggs, scramble two with five grams butter in a nonstick pan and a splash of milk for softness. For greens, toss steamed beans with seven grams butter, lemon zest, and cracked pepper. Finish with a squeeze of lemon and chopped chives to lift flavor without adding more fat. Each idea keeps the fat line modest while still tasting rich, and each one scales cleanly by grams, so you can log the numbers with confidence.
Method Notes And Sourcing
The per 100 gram figures come from the brand’s label. Household portions come from scaling those same numbers to 5, 10, and 15 grams. Conversions use the common kitchen rule that one tablespoon is about 14 to 15 grams of butter. Where we compare against a generic entry, we point to a widely used public database with data derived from government sources. That cross check shows the brand sits squarely within expected ranges, which should reassure recipe testers and home cooks.
Kitchen Takeaway
Use butter for flavor, not volume. Keep portions measured, lean on oils for most frying, and let herbs, lemon, and vinegar brighten plates so you can use less. When a recipe needs a buttery note, reach for the good stuff and measure it.