Per 1 tablespoon (14 g), Anchor unsalted butter gives about 100 calories, 11 g fat (7 g saturated), and almost no carbs or protein.
Teaspoon Calories
Tablespoon Calories
Per 100 g Calories
Spoon And Pan
- Coat a small skillet
- Finish veg or fish off heat
- Start with 1 tsp, add as needed
Everyday Cooking
Baking Block
- Weigh in grams for accuracy
- Cream soft; pastry cold
- Unsalted gives salt control
Sweet Doughs
Bread And Spread
- Let a portion soften under cover
- Whip with a splash of water
- Spread thin; flavor still pops
Breakfast
Anchor Butter Unsalted: Label Facts And Serving Sizes
Butter is simple. This block lists one ingredient: pasteurised cream. No added salt, no flavourings. The label shows energy near 744 kcal per 100 g with fat around 82 g and carbs near 0.6 g. Those numbers sit in the same band as standard dairy butter.
If you cook at home, the serving that matters is the spoon. A teaspoon (5 g) brings about 36 kcal. A tablespoon (14 g) lands near 100–102 kcal with about 11 g fat, roughly 7 g saturated. That’s the portion many recipes call for when sautéing or finishing sauces.
Brand pages list near-identical facts across regions. The UK site shows 3059 kJ/744 kcal per 100 g, 82 g fat, 0.6 g carbs, 0.6 g sugars, 0.6 g protein, and a tiny salt value near 0.02 g. U.S. reference tables for unsalted dairy butter peg 717 kcal per 100 g, which still keeps the math the same at the spoon level.
Why The Numbers Shift A Little
Cow’s diet, churning losses, and moisture all nudge the numbers. Butter must meet a milkfat standard, so any swing is small. Your pan won’t notice the difference between 717 and 744 kcal per 100 g; both mean about 100 kcal per tablespoon.
Fast Reference: Portions You’ll Use
| Serving | Calories | Total Fat |
|---|---|---|
| Teaspoon (5 g) | ~36 kcal | ~4 g |
| Tablespoon (14 g) | ~100–102 kcal | ~11 g |
| 30 g knob | ~215–223 kcal | ~25 g |
| 100 g | ~717–744 kcal | ~82 g |
Ingredients, Allergens, And What “Unsalted” Means
This product uses pasteurised cream from cow’s milk. That means it contains milk and suits vegetarian diets that allow dairy. “Unsalted” doesn’t mean sodium is zero; natural sodium in cream leaves a trace on the panel. You’ll see figures in the low milligrams per spoon, and near 0.02 g salt per 100 g on the UK pack.
Because there’s no salt added, the taste is sweet-cream. It browns cleanly and lets the dish set the seasoning. Bakers reach for it when they want full control of salt in doughs and batters.
Calories And Macros In Context
Butter is dense by design. Per 100 g, you’re looking at 717–744 kcal and about 82 g fat. Carbs and protein hover near zero. That makes it a pure fat ingredient with water and traces of milk solids. One spoon sways a dish’s energy more than its weight suggests, so small swaps matter.
Smart Ways To Measure
- Weigh blocks for baking. Grams beat spoons when accuracy matters.
- For pan work, pre-cut 5 g pats. They melt fast and help you track intake.
- On toast, spread thin while cold. The layer stays even and you use less.
When To Pick Unsalted Over Salted
Cook with the unsalted block when seasoning at the end or when baking sweets. Salted blocks fit table use and simple veg. For sauces, the unsalted block gives you headroom to add salt later without surprises.
Smoke, Foam, And Heat
Whole butter starts to brown around medium heat as milk solids toast. For higher heat, switch to clarified butter or ghee. You’ll get the same dairy flavor without the quick browning.
Label Checks: What To Read First
Scan energy per 100 g to compare brands. A tight range means normal water content and fat. Then check the fat line: total and saturated grams. The carb and sugar lines should be near 0.6 g per 100 g, which traces back to lactose in cream.
When you want database-level numbers, use the entry for “butter, without salt” in USDA FoodData Central. For pack-specific figures, the Anchor UK page lists the per-100 g panel that mirrors the block in stores.
How Much Is A Spoon In Real Cooking?
In a skillet, 1 tablespoon coats a small pan and gives shine to two portions of veg or fish. For rice or pasta, a teaspoon stirred in at the end adds gloss and carries herbs. For garlic bread, 15–30 g covers a small loaf when mixed with minced garlic and parsley.
Everyday Swaps And Pairings
- Half-and-half: split the spoon with olive oil for a lighter sauté.
- Lemon finish: a squeeze lifts the flavor so you can use a smaller dab.
- Fresh herbs: chives or dill bring aroma that reduces the need for extra fat.
Storage, Softening, And Food Safety
Keep the block wrapped and cold. For a soft spread, leave a portion at room temp for 30–60 minutes in a covered dish. Return any unused portion to the fridge so it stays fresh. For longer storage, freeze in recipe-ready chunks and thaw in the fridge.
How Long Does It Last?
Unopened blocks keep for weeks in the fridge. Once opened, aim to use within 3–4 weeks. In the freezer, sealed packs keep quality for months.
Baking With Precision
For cakes and cookies, temperature and texture matter. For creaming with sugar, the block should press in with a thumb but still hold shape. For pie dough, the block should be cold so pea-size bits stay intact and create crisp layers.
Salt Control In Recipes
When a recipe lists salt separately, go with the unsalted block. If a recipe was written for salted butter, add a pinch of fine salt to match. Taste and adjust near the end of cooking.
Nutrition Notes That Help Planning
Butter brings dairy flavor and texture in small amounts. If you track intake, start with the spoon figures and scale. The nutrient line is short, which makes logging simple: fat grams and energy are the main entries.
Label Math You Can Use Fast
Need to convert grams to spoons? Divide by 14 for tablespoons and by 5 for teaspoons. A 200 g block gives about 14 tablespoons. A 227 g pack gives about 16 tablespoons. When a recipe calls for “one stick,” that’s 113 g, or eight tablespoons.
Salt on the pack may show as “salt g per 100 g” or “sodium mg per 100 g.” To convert sodium to salt, multiply sodium by 2.5. With this butter, the sodium line sits near 10 mg per 100 g on the brand panel, which translates to about 0.025 g salt per 100 g. That’s tiny.
Comparing With Other Kitchen Fats
Olive oil carries around 119 kcal per tablespoon with no dairy solids and zero carbs or protein. Ghee lands near 112 kcal per tablespoon and handles heat better since the solids are removed. This unsalted block sits near 100–102 kcal per tablespoon and brings milk notes that suit baking and quick pan sauces.
Quick Math For Common Tasks
| Task | Typical Amount | Handy Tip |
|---|---|---|
| Pan-sear a fillet | 1 tbsp (14 g) | Finish off heat for gloss |
| Scramble two eggs | 1 tsp (5 g) | Melt, then add eggs |
| Garlic bread spread | 15–30 g | Beat with herbs |
| Pancake stack | 1 tsp per serving | Add while hot |
| Shortcrust pastry | 100 g per 200 g flour | Keep butter cold |
Sourcing And Label Variants
You may spot regional pages with small layout changes on the panel. What stays the same: one ingredient and near-matching per-100 g values. If you compare labels worldwide, you’ll see energy near 3090 kJ/740–744 kcal and sodium near 10 mg per 100 g.
For brand specifics, check the UK product page for “original unsalted block butter.” The numbers line up with the spoon math you used above and match what cooks see day to day.
Practical Q&A Without The Fluff
Is It Gluten Free?
Yes. It’s made from cream and contains no gluten ingredients.
Can You Brown It?
Yes. Watch for the foam to settle, then the milk solids toast and turn nutty. Pull the pan sooner than you think; carryover heat finishes the color.
Want brand-verified per-100 g numbers? See the Anchor nutrition panel for energy, fat, carbs, protein, and salt.