Assize Index

Cooking oils

Butter, salted (table)

AnimalUnspecified

Saturated(g/100g)

Primary · 51.4 g/100g

USDA SR Legacy, Butter, salted (2018)

Monounsaturated(g/100g · ≈ omega-9)

Primary · 21 g/100g

USDA SR Legacy, Butter, salted (2018)

Polyunsaturated(g/100g)

Primary · 3 g/100g

USDA SR Legacy, Butter, salted (2018)

Omega-6(g/100g)

Primary · 2.20 g/100g

USDA SR Legacy, Butter, salted (2018)

Omega-3(g/100g)

Primary · 0.32 g/100g

USDA SR Legacy, Butter, salted (2018)

Trans fat(g/100g)

Natural ruminant transA high intake raised LDL like industrial trans; a moderate intake was neutral (Motard-Bélanger 2008, AJCN). Gram for gram, ruminant and industrial trans raised the LDL to HDL ratio by about the same amount (0.038 vs 0.055 per % energy, no significant difference) (Brouwer 2010, PLoS One). Scored: WHO 2023 counts both sources.

Japan Food Safety Commission trans fat survey (Japan Food Research Laboratories, report 2007) (2007)

Polyphenols(mg GAE/100g · total phenolics)

—

Animal fat: no plant polyphenols; not measured.

Smoke point(°F)

—

Empty on purpose: table butter is an emulsion (~16% water + milk solids). AOCS Cc 9a-48 is for triglyceride oils; browning around 150–175 °C is milk-solids burn, not a lab smoke point. Methods.

An empty cell means we do not yet have a method-cited source. Rank 1 wins the published rule; it is not medical advice.