Butter is about 80% fat, and the rest is mostly water and each gram of fat provides twice as much energy as carbohydrate or protein. It is very high in saturated (about 70%) fatty acids, and contains a fair amount of monounsaturated fatty acids (about 25%).

The most abundant chemical in meat is water followed by protein then fat. Carbohydrates, minerals and vitamins occur on much smaller amounts but nevertheless are very important metabolically and nutritionally