USDA-derived comparison
Butter vs Egg Yolk
Butter leads for Vitamin A; Egg Yolk answers with Vitamin B12, Selenium and Folate.
Who each is for: Choose butter for vitamin A. Choose egg Yolk for vitamin B12 and selenium.
Reviewed 20 July 2026. Generic food data per 100g; brands and preparation vary.
Egg Yolk
Typical serving: 2 yolks (34g)
34/100
Side by side, per 100g
The stronger number is highlighted, honestly: higher wins for aim-for nutrients, lower wins for stay-under ones like saturated fat and sodium.
| Nutrient | Butter | Egg Yolk |
|---|---|---|
| Calories | 717 kcal | 322 kcal |
| Protein | 1 g | 16 g |
| Carbs | 0 g | 4 g |
| Fat | 81 g | 27 g |
| Fiber | 0 g | 0 g |
| Sat fat | 51 g | 10 g |
| Sodium | 650 mg | 48 mg |
| Potassium | 24 mg | 109 mg |
| Calcium | 24 mg | 129 mg |
| Iron | 0 mg | 2.7 mg |
| Magnesium | 2 mg | 5 mg |
| Zinc | 0.1 mg | 2.3 mg |
| Vitamin C | 0 mg | 0 mg |
| Vitamin D | 1.5 µg | 5.4 µg |
| Vitamin B12 | 0.2 µg | 2 µg |
| Folate | 3 µg | 146 µg |
Servings differ: 1 tbsp of butter is about 14g, 2 yolks of egg yolk about 34g. Scale accordingly before deciding anything on the 100g basis alone.
Keep comparing
Stop comparing foods one at a time
The better question is what your whole day looks like. Log meals in plain words and Nutrigate shows your nutrition score across 46 nutrients, so single foods stop carrying moral weight.
Try Nutrigate