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USDA source topicSauces, fats & condiments

USDA Butter and animal fats records: median 747 calories per 100 g across 8 foods

Across 8 exact USDA Survey Foods records in this topic, median energy is 747 kcal per 100 grams and the central 80% runs from 495 kcal to 884 kcal. These are collection statistics, not a calorie estimate for a particular meal.

The complete collection preserves all 8 source descriptions, household measures, nutrient distributions, and FoodData Central citations so the summary can be checked against the underlying records.

Distribution at a glance

Where calorie density sits in this USDA record set

Percentiles summarize these 8 cited records; they are not a confidence interval or a prediction for one meal.

  1. 10th percentile 495 kcal
    495 kcal
  2. Median 747 kcal
    747 kcal
  3. 90th percentile 884 kcal
    884 kcal

Shared basis: 100 g · kilocalories

What is included?

The exact descriptions define the topic.

USDA places these records in the “Butter and animal fats” survey-food category. Within Feast’s broader navigation, they appear under Sauces, fats & condiments (8 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.

The current collection includes Butter, light; Butter, stick; Ghee, clarified butter; Fat back, cooked; Animal fat or drippings; Lard. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 8 descriptions instead of replacing them with one generic average.

A distribution view of the source set

Median and central nutrient ranges per 100 grams

The central range runs from the 10th to the 90th percentile of the 8 records on this page. It shows the middle of this finite source set without treating its endpoints as typical. Because this topic contains fewer than 20 records, treat the percentile positions as a compact map of the listed entries—not as a stable population estimate.

On smaller screens, focus a topic table and scroll horizontally to read every column.

Median, central interval, and observed per-100-gram nutrient span for this USDA source topic
NutrientMedianCentral 80%Observed spanRecords
Caloriesper 100 g747 kcal495 kcal–884 kcal485 kcal–902 kcal8
Proteinper 100 g0.7 g0.2 g–2.9 g0 g–3.3 g8
Carbohydrateper 100 g0 g0 g–14.6 g0 g–48.5 g8
Total fatper 100 g82.1 g48.7 g–99.7 g33.8 g–100 g8
Dietary fiberper 100 g0 g0 g–0 g0 g–0.1 g8
Total sugarsper 100 g0 g0 g–15 g0 g–48.5 g8
Sodiumper 100 g487 mg1 mg–1,035 mg0 mg–2,040 mg8
Potassiumper 100 g32 mg4 mg–54 mg0 mg–71 mg8
Calciumper 100 g12 mg3 mg–30 mg0 mg–48 mg8
Ironper 100 g0.1 mg0 mg–0.5 mg0 mg–1.1 mg8

All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.

A comparatively wide central spread

Total sugars: 0 g calculated median

Among 8 “Butter and animal fats” records, the central interval for total sugars extends from 0 g to 15 g per 100 grams. The complete observed span is 0 g to 48.5 g.

10th percentile: Animal fat or drippings reports 0 g, exactly matching this calculated boundary.

90th percentile: The calculated boundary falls between 0.6 g in Butter, stick and 48.5 g in Honey butter; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Carbohydrate: 0 g calculated median

Among 8 “Butter and animal fats” records, the central interval for carbohydrate extends from 0 g to 14.6 g per 100 grams. The complete observed span is 0 g to 48.5 g.

10th percentile: Animal fat or drippings reports 0 g, exactly matching this calculated boundary.

90th percentile: The calculated boundary falls between 0.1 g in Butter, stick and 48.5 g in Honey butter; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Sodium: 487 mg calculated median

Among 8 “Butter and animal fats” records, the central interval for sodium extends from 1 mg to 1,035 mg per 100 grams. The complete observed span is 0 mg to 2,040 mg.

10th percentile: The calculated boundary falls between 0 mg in Lard and 2 mg in Ghee, clarified butter; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 604 mg in Animal fat or drippings and 2,040 mg in Fat back, cooked; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

The three callouts above are the widest central spreads relative to each metric’s midpoint, with a minimum scale applied so near-zero medians do not dominate. The complete table remains the primary record of all ten metrics.

Preparation language in the records

Source descriptions reveal meaningful distinctions.

The counts below report words and phrases that appear explicitly in the 8 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.

cooked

1 record uses this wording, including Fat back, cooked.

Portion context

Household measures answer a different question than 100 grams.

8 of 8 records (100%) include at least one named measure in the source data. Together those records provide 25 usable named measures.

A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.

USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.

Common named measures in this topic

Choosing a closer record

Use a sequence, not a guess disguised as precision.

  1. 01

    Match the exact description

    Look for the closest food name, preparation, additions, and context. “Butter and animal fats” is the collection label; the individual description is the actual reference.

  2. 02

    Compare on equal weight

    Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.

  3. 03

    Scale the closest listed measure

    Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.

  4. 04

    Add missing context

    Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.

From source topic to familiar meal

Meal guides fully represented inside this collection

Every linked record in these guides belongs to this exact USDA topic. The guide layer organizes recognizable meal families and variations while the collection below preserves the complete source catalog.

Meal family guide · 3 records Butter Butter: compare 3 exact USDA records by source calories, 100-gram values, portions, and citations.

Complete source catalog

All 8 “Butter and animal fats” records

Records are alphabetical, not ranked. Every row links to a Feast profile with household measures, the 21-nutrient Feast panel, estimate factors, methodology, and the exact USDA FoodData Central source where available.

Complete alphabetical catalog of USDA records in this source topic
Exact USDA descriptionCaloriesProteinFiberSodiumSource amountReferences
Animal fat or drippingsFDC 2710165 841 kcalper 100 g 2.2 gper 100 g 0 gper 100 g 604 mgper 100 g 12 gUSDA reference amount Full profileUSDA source ↗
Butter, lightFDC 2710157 499 kcalper 100 g 3.3 gper 100 g 0 gper 100 g 450 mgper 100 g 14 gUSDA reference amount Full profileUSDA source ↗
Butter, stickFDC 2710155 743 kcalper 100 g 0.9 gper 100 g 0 gper 100 g 524 mgper 100 g 14 gUSDA reference amount Full profileUSDA source ↗
Butter, tubFDC 2710156 731 kcalper 100 g 0.5 gper 100 g 0 gper 100 g 583 mgper 100 g 14 gUSDA reference amount Full profileUSDA source ↗
Fat back, cookedFDC 2705892 750 kcalper 100 g 2.7 gper 100 g 0 gper 100 g 2,040 mgper 100 g 16 gUSDA reference amount Full profileUSDA source ↗
Ghee, clarified butterFDC 2710168 876 kcalper 100 g 0.3 gper 100 g 0 gper 100 g 2 mgper 100 g 14 gUSDA reference amount Full profileUSDA source ↗
Honey butterFDC 2710179 485 kcalper 100 g 0.5 gper 100 g 0.1 gper 100 g 218 mgper 100 g 14 gUSDA reference amount Full profileUSDA source ↗
LardFDC 2710166 902 kcalper 100 g 0 gper 100 g 0 gper 100 g 0 mgper 100 g 12 gUSDA reference amount Full profileUSDA source ↗

Boundaries and provenance

What this collection can—and cannot—tell you.

This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published October 31, 2024. FNDDS supplies the nutrient profiles used for foods reported in What We Eat in America, the dietary component of NHANES. Each value here remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.

USDA describes FNDDS nutrient profiles as average values for generic representations of foods likely consumed in the United States—not profiles of specific products. Its gram weights for portions are likewise estimates for groups of foods and may not cover every available size. That distinction matters: a database measure is evidence for scaling a plausible match, not proof that the same weight or formulation was on a visitor’s plate.

The records are not laboratory measurements of every possible “Butter and animal fats” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The central range describes variation among the records selected for this topic, not uncertainty around a single meal.

The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.

Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.

Why no overall ranking appears.

A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.

For primary-source context, read USDA’s FNDDS 2021–2023 documentation. For Feast’s import, filtering, portion-scaling, Daily Value, and uncertainty rules, read the nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.

Common questions

Using the “Butter and animal fats” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 8 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.

Why compare 100 grams instead of one serving?

Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.

Does the upper end of a nutrient range mean “better”?

No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.

Which number should I log?

Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 6 exact records behind Butter and animal fats source topic. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Butter, stick is higher in total sugars per 100 g

Butter, stick reports 0.6 g versus 0 g for Animal fat or drippings: a 0.6 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Animal fat or drippings is denser; Fat back, cooked is higher in its source amount

Animal fat or drippings reports 841 kcal per 100 g and 101 kcal in USDA source amount (12 g). Fat back, cooked reports a lower 750 kcal per 100 g but a higher 120 kcal in USDA source amount (16 g).

Record identity is part of the estimate

Distinguish “Butter, light” from “Lard”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Butter and animal fats source topic, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

A formulation detail that separates records Lard

USDA input 4002 appears in 3 of 6 context records; its summed listed input weight spans 30–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 2 of 6 context records; its summed listed input weight spans 1.4–5.5 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 0 mg in Lard to 48 mg in Butter, light, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Potassium: density and serving context

In this page’s records, potassium runs from 0 mg in Lard to 71 mg in Butter, light, all per 100 g.

Follow this evidence path Inspect an exact record Butter, light

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2710157 citation for this exact record—not a name-level average.

Follow this evidence path 6 records share this broad food family Sauces, fats & condiments: broader category context

Butter, light and Butter, stick, plus 4 more are assigned to Feast’s Sauces, fats & condiments editorial category. Use the category page to compare nearby foods at a broad level; keep the exact USDA descriptions on this page for record-level decisions.

Follow this evidence path Check another exact record Ghee, clarified butter

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2710168 citation for this exact record—not a name-level average.

Follow this evidence path