How much protein is in 2 spoons of butter?

November 6, 2025 •

3 min read

According to nutritional data, butter is composed of approximately 80% butterfat and contains only trace amounts of milk protein. This explains the minimal answer to how much protein is in 2 spoons of butter, which is typically less than 0.5 grams and often rounded to zero on nutrition labels.

Quick Summary

Two tablespoons of butter contain a negligible amount of protein, generally less than 0.5 grams. This is because the churning process separates the high-fat solids from most of the protein-rich buttermilk.

Key Points

Negligible Protein: 2 spoons of butter contain only about 0.2 grams of protein, a very small amount.
Churning Process: The manufacturing process separates the fat from the protein-rich buttermilk, explaining the low protein content.
Labeling Rules: Nutrition labels often round the protein content to 0g per serving if it is below 0.5g.
High in Fat: Butter is predominantly a fat source, with around 80% butterfat and over 200 calories per 2-tablespoon serving.
Not a Protein Source: It is inaccurate to rely on butter as a source of dietary protein; other foods are far more efficient.
Ghee and Clarified Butter: These butter derivatives have even less protein, as the milk solids are fully removed during clarification.

The Minimal Protein Content of Butter

Contrary to common assumptions about dairy products, butter is not a meaningful source of protein. A standard two-tablespoon (28g) serving of butter contains only about 0.2 grams of protein, a tiny fraction of its total nutritional value. The reason for this minimal content lies in the manufacturing process, which is designed to separate the protein and water from the concentrated milk fat.

The Science Behind Butter's Low Protein

Butter is made by churning milk or cream, a process that breaks the membranes surrounding the fat globules. This allows the milk fats to clump together and separate from the liquid, which is known as buttermilk. While the resulting butter is about 80% fat, the majority of the milk's proteins, lactose, and minerals remain in the buttermilk. The tiny amount of protein that remains in butter is what gives it its emulsifying properties and contributes to its texture.

Why Nutrition Labels Can Show Zero Protein

It is important to understand how food labeling works in many countries. Regulatory bodies often allow for the rounding of nutrient values on labels. For a serving size where the protein content is less than 0.5 grams, it can be legally rounded down to zero. This is why you might see some nutrition labels for butter that list the protein content as 0g, even though a trace amount is present. The primary takeaway, however, remains the same: butter is not a protein-dense food and should not be relied upon as such.

Nutritional Breakdown of Two Tablespoons of Butter

Beyond its near-zero protein count, two tablespoons of butter provide a significant amount of calories and fat. It is primarily a fat source in the diet, offering energy and fat-soluble vitamins.

Calories: Approximately 204 calories.
Total Fat: Around 23 grams, which includes a high percentage of saturated fat.
Saturated Fat: Roughly 15 grams.
Trans Fat: Less than 1 gram.
Carbohydrates: 0 grams.
Cholesterol: About 61 milligrams.
Vitamins: It contains fat-soluble vitamins like Vitamin A and small amounts of Vitamin E and K.

Comparison Table: Butter vs. High-Protein Foods

To illustrate just how little protein butter contains, let's compare it to other common foods. This table provides a clear picture of the vast difference in macronutrient composition.


Food Item (Approximate Serving)	Approximate Protein Content	Primary Macronutrient	Use in Diet
2 Tbsp (28g) Butter	~0.2g	Fat	Flavoring, cooking fat
2 Tbsp (32g) Peanut Butter	~8g	Fat, Protein	Spread, snack
1 Large (50g) Egg	~6g	Protein, Fat	Meal component
3oz (85g) Chicken Breast	~26g	Protein	Meal component
1/2 cup (125g) Greek Yogurt	~11g	Protein	Snack, meal base

Contextualizing Butter in a Balanced Diet

For a balanced diet, butter should be viewed as a source of fat and flavor, not protein. While it does contain some beneficial vitamins, its main contribution is culinary. It is important to get your protein from sources that are rich in this macronutrient, such as lean meats, eggs, legumes, and certain dairy products like cheese and yogurt. Butter is best enjoyed in moderation to enhance the flavor of other foods and to provide energy from its fat content. Its high saturated fat and calorie density mean it should be used judiciously, especially for those watching their cholesterol or calorie intake.

Clarified Butter and Ghee

For those interested in butter alternatives or different forms of butter, it's worth noting the protein content of clarified butter and ghee. These products are made by melting butter and removing both the water and the milk solids, which include the trace proteins. As a result, clarified butter and ghee are even purer forms of butterfat and contain virtually no protein whatsoever. For people with severe milk protein allergies, ghee can sometimes be an acceptable substitute, as the allergens have been removed.

Conclusion In summary, the amount of protein in 2 spoons of butter is minimal, clocking in at less than half a gram. The churning process that separates milk fat from buttermilk is the primary reason for this low number. While butter is a staple in many kitchens for its flavor and fat content, it should not be considered a source of dietary protein. For individuals seeking to increase their protein intake, other dairy products and non-dairy alternatives are far more effective options. Understanding butter's nutritional profile helps to place it appropriately within a balanced eating plan.

For more detailed nutritional data on thousands of foods, consider consulting the USDA FoodData Central.

Frequently Asked Questions

Yes, butter contains a trace amount of protein, usually less than 0.5 grams per serving. However, due to food labeling regulations, this amount is often rounded down to zero on nutrition facts labels.

No, butter is not a good source of protein. Its primary macronutrient is fat. For significant protein intake, you should consume other foods like eggs, meat, or legumes.

The protein content is low because of the butter-making process. Churning separates the fat from the milk solids and water. The majority of the milk's proteins remain in the liquid buttermilk, leaving very little in the final butter product.

Clarified butter, or ghee, is made by heating butter and removing all the milk solids, including the remaining trace proteins. Therefore, it contains even less protein than regular butter.

Approximately 204 to 208 calories are in a 2-tablespoon (28g) serving of butter, depending on the specific brand and fat content.

While there may be slight variations between brands or types (like salted versus unsalted), the protein content in all standard butters is consistently negligible. For example, unsalted butter also contains 0.2g protein per 2 tbsp.

Individuals with a severe milk protein allergy should be cautious with butter, as it still contains trace amounts of whey proteins that can cause a reaction. Ghee or clarified butter, which has had the milk solids removed, might be a safer option for some, but consulting a doctor is recommended.