Margarine and shortening

Margarine and shortening are not a single dish, but two distinct types of solid fats used as ingredients in cooking and baking. Both are typically made from vegetable oils, with margarine often being a spreadable butter substitute and shortening a more solid fat used to create flaky textures in pastries. They are staples in kitchens worldwide, particularly in Western baking traditions.

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🍽️ Nutrition at a glance

These fats are extremely high in fat content, with negligible carbohydrates or protein. A single tablespoon serving contains roughly 100-120 calories, almost entirely from fat, and can be a significant source of saturated or trans fats depending on the product's formulation.

Nutrition breakdown

Calories	100 kcal
Protein	0 g
Carbs	0 g
Fat	11 g
Fiber	0 g
Sugar	0 g
Sodium	120 mg
Vitamin A	100 IU
Vitamin D	0 IU
Vitamin E	0.5 mg
Vitamin K	10 mcg
Calcium	0 mg
Iron	0 mg
Potassium	5 mg
Phosphorus	0 mg

Per 1 tablespoon (14 g) · estimated, varies by recipe

💡 What's interesting

Culturally, the invention of margarine in the 19th century was a direct response to butter shortages and cost, sparking long-standing culinary debates. Nutritionally, the shift from traditional shortening (which often contained trans fats) to newer formulations is a key example of how food science evolves in response to health concerns.