I hope this link helps: http://antoine.frostburg.edu/chem/senese/101/consumer/faq/butter-composition.shtml

Fat 81 g - saturated 51 g - monounsaturated 21 g - polyunsaturated 3 g Protein 1 g Vitamin A equiv. 684 μg 76% Cholesterol 215 mg According to USDA figures, one tablespoon of butter (14 grams) contains 100 calories, all from fat, 11 grams of fat, of which 7 grams are saturated fat, and 30 milligrams of cholesterol. In other words, butter consists mostly of saturated fat and is a significant source of dietary cholesterol. For these reasons, butter has been generally considered to be a contributor to health problems, especially heart disease. For many years, vegetable margarine was recommended as a substitute, since it is an unsaturated fat and contains little or no cholesterol. In recent decades, though, it has become accepted that the trans fats contained in partially hydrogenated oils used in typical margarines significantly raise undesirable LDL cholesterol levels as well. Trans-fat free margarines have since been developed. http://en.wikipedia.org/wiki/Butter Butter in the package has a composition close to 80.0% milk fat, 1.2–1.5% salt, 17.5–17.8% water, and 1% milk solids. If butter is salt-free, the moisture and fat contents are adjusted to a slightly higher value to compensate. Nutritionally the composition of butter is roughly 80 percent fat (mostly saturated), 12 percent water, 2 to 3 percent nonfat milk solids (lactose, protein), and 2 percent added salt. It is the most concentrated of dairy products, containing about 740 kilocalories per 100 grams (210 kilocalories per ounce). Butter is a valuable source of vitamin A, plus it has a little vitamin D. It is also a source of dietary cholesterol. Vitamin content is higher in summer, when the cattle feed on fresh grass. http://www.answers.com/topic/butter?cat=health