Do we get vitamin D from butter? An in-depth look into dairy and dietary vitamins

November 8, 2025 •

2 min read

While sunlight is the primary source for many people, vitamin D deficiency is a widespread issue, leading many to question dietary sources. So, do we get vitamin D from butter? The answer is yes, but the amount is small and varies significantly, meaning it shouldn't be considered a primary source for meeting your daily needs.

Quick Summary

Butter contains minimal, variable amounts of fat-soluble vitamin D, originating from the cow's diet and sun exposure. It is not a significant dietary source, especially when compared to foods like oily fish or fortified milk. Moderate intake can contribute to, but not cover, daily vitamin D requirements.

Key Points

Minor Source: Butter contains small, variable amounts of fat-soluble vitamin D, but is not a significant source for meeting daily requirements.
Fat-Soluble: As a fat-soluble vitamin, D is concentrated in the fatty portion of milk, which is then made into butter.
Content Variability: The amount of vitamin D in butter can fluctuate based on the cow's diet and sun exposure, with 'summer butter' generally having more.
Fortified Foods are Better: Fortified milk, cereals, and plant-based milks provide a much more consistent and substantial dose of vitamin D than butter.
Healthier Alternatives: Oily fish like salmon and cod liver oil are far superior dietary sources of vitamin D.
Moderation is Key: Due to its high calorie and saturated fat content, relying on butter for vitamin D is an unhealthy approach to fulfilling nutritional needs.
Overall Intake: The most effective strategy for adequate vitamin D involves a combination of sun exposure, richer food sources, and sometimes supplementation.

Understanding the Source: Where Does Butter's Vitamin D Come From?

Vitamin D is a fat-soluble nutrient present in the fatty part of milk. The amount in dairy products like butter depends on the cow's diet and sun exposure. Cows that graze outdoors in sunny periods tend to produce milk with higher vitamin D levels.

The Variability in Butter's Vitamin D Content

The vitamin D content in butter is influenced by factors such as the season (more in 'summer butter'), the cow's diet, and potentially the production method (organic vs. conventional). However, the overall amount remains low, typically around 60 IU per 100 grams, which contributes very little to the recommended daily intake, especially given the small quantities in which butter is usually consumed.

Butter vs. Other Vitamin D Sources

Compared to other foods, butter is not a significant source of vitamin D. The table below shows how it measures up against alternatives.


Source	Vitamin D (IU per serving)	Serving Size	Significance
Wild Salmon	~570 IU	3 oz	Excellent source
Cod Liver Oil	1,360 IU	1 tbsp	High concentration
Fortified Milk	100-120 IU	1 cup	Reliable, common source
Mushrooms (UV exposed)	~366 IU	½ cup	Good plant-based option
Egg Yolk	~44 IU	1 large egg	Small amount, contributes
Butter	~8 IU	1 tbsp	Minimal contribution

Fatty fish and cod liver oil are substantially better sources, as are fortified foods like milk, which are often enriched to help prevent deficiency.

The Role of Fat-Soluble Vitamins

Butter's fat content assists in absorbing fat-soluble vitamins, including A, D, E, and K. However, this absorption benefit is not unique to butter and can be gained from other fats. Due to its saturated fat and calorie content, butter should be eaten in moderation.

Why Vitamin D is Crucial for Health

Vitamin D is vital for several bodily functions. It is essential for absorbing calcium and phosphorus, which are critical for bone health, preventing conditions like rickets and osteomalacia. Vitamin D also supports immune function, muscle function, and may play a role in mood regulation. Achieving adequate intake through a combination of sunlight, richer food sources, and potentially supplements is crucial.

Conclusion: Butter as a Minimal Contributor

To answer the question, do we get vitamin D from butter? Yes, but only in small, inconsistent amounts. Its vitamin D content is influenced by the cow's environment and diet. While butter's fat aids in the absorption of fat-soluble vitamins, its high saturated fat means it should be consumed sparingly. To ensure sufficient vitamin D intake, it's far more effective to rely on sources like oily fish, fortified foods, and controlled sun exposure.

For additional information on vitamin D, consult the NIH Fact Sheet on Vitamin D.

Frequently Asked Questions

The amount of vitamin D in butter is minimal and highly variable. Studies suggest it contains a small amount, sometimes around 60 IU per 100 grams, but since it is consumed in small amounts, its dietary contribution is minor.

Butter contains vitamin D because the nutrient is fat-soluble and is present in the milk fat from which butter is made. The vitamin D level in a cow's milk depends on its diet and sun exposure.

Yes, fortified milk is a significantly better and more reliable source of vitamin D. Fortification adds a consistent, standardized amount of the vitamin, unlike butter, whose vitamin D content is naturally low and varies.

No, it is not possible to meet your daily vitamin D requirements from butter alone. The amount is too small, and the high saturated fat and calorie content would make excessive consumption unhealthy.

The best dietary sources of vitamin D include fatty fish (salmon, mackerel), cod liver oil, and fortified foods like milk, cereal, and some orange juice.

Research has indicated some differences in vitamin D content between organic and conventionally produced milk, but whether this consistently translates to significantly higher levels in organic butter is not conclusive and levels remain low overall.

Butter made from the milk of cows exposed to more sunlight, typically in summer, contains more vitamin D than butter produced in winter. This is because sunlight helps the cow's body produce vitamin D.

Yes, the fat content in butter can aid in the absorption of other fat-soluble vitamins like A, E, and K. However, this property is not unique to butter and can be achieved with other healthy fats.