Margarine-like, butter-margarine blend, 80% fat, stick, without salt
Whole food · Fats and Oils
Photo: Wikipedia
This is a firm, salt-free stick of butter-margarine blend, a 50/50 hybrid that marries the rich, creamy flavor of dairy butter with the smooth, stable texture of vegetable oil margarine. It is a high-fat, calorie-dense spread with a neutral, slightly creamy taste, designed for versatile cooking and baking. With 80.7g of fat per 100g, it is a concentrated source of energy, providing a solid base for sautéing, spreading, and creating flaky pastries.
Calorie split: 0% protein · 0% carbs · 99% fat
↓ Full nutrition💚 Why it's loved
People love it for its dependable performance in baking, where it creates tender, flaky textures in pie crusts and cookies without the dairy allergens of pure butter. Its mild, neutral flavor makes it a versatile staple that doesn't overpower other ingredients, appealing to those who prefer a less pronounced buttery taste.
⚠️ Watch-outs & how to enjoy it better
The high saturated and trans fat content (depending on the blend) can be a concern for cardiovascular health, and its lack of salt may be unappealing to some palates. To counteract this, use it in moderation, pair it with nutrient-dense foods like vegetables or whole grains, and consider choosing a blend made with healthier oils like olive or canola oil.
Key benefits
- Provides a stable, high-smoke-point fat for sautéing and frying.
- Offers the creamy mouthfeel of butter with the spreadability of margarine.
- Unsalted formulation allows for precise control of sodium in recipes.
- A cost-effective alternative to pure butter for baking and cooking.
- Solid at room temperature, making it ideal for creating layered doughs.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The invention of margarine in 1869 by French chemist Hippolyte Mège-Mouriès was commissioned by Emperor Napoleon III to create a cheap butter substitute for the military and the poor.
Full nutrition (USDA data · scales with serving)
| Water | 15.8 g |
| Energy | 718 kcal |
| Energy | 3004 kj |
| Protein | 0.90 g |
| Total lipid (fat) | 80.7 g |
| Ash | 2.0 g |
| Carbohydrate, by difference | 0.60 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 28.0 mg |
| Iron, Fe | 0.09 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 23.0 mg |
| Potassium, K | 37.0 mg |
| Sodium, Na | 28.0 mg |
| Zinc, Zn | 0.02 mg |
| Copper, Cu | 0.01 mg |
| Selenium, Se | 0.50 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.03 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 15.0 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 819 ug |
| Retinol | 768 ug |
| Carotene, beta | 610 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 3577 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 5.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 12.0 iu |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 70.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 26.9 g |
| SFA 4:0 | 0.84 g |
| SFA 6:0 | 0.50 g |
| SFA 8:0 | 0.29 g |
| SFA 10:0 | 0.65 g |
| SFA 12:0 | 0.73 g |
| SFA 14:0 | 2.7 g |
| SFA 16:0 | 13.4 g |
| SFA 18:0 | 7.2 g |
| Fatty acids, total monounsaturated | 31.8 g |
| MUFA 16:1 | 0.58 g |
| MUFA 18:1 | 30.9 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 18.2 g |
| PUFA 18:2 | 17.1 g |
| PUFA 18:3 | 1.1 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 88.0 mg |
FAQ
What is the difference between this blend and pure butter?
This blend is typically 50% butter and 50% margarine, combining the flavor of dairy butter with the spreadability and lower cost of margarine. Pure butter is 100% dairy fat and has a richer, more distinct flavor.
Can I use this for baking?
Yes, it is excellent for baking, especially for recipes like pie crusts and cookies where a solid fat is needed. Its blend of butter and margarine can create a tender, flaky texture.
Is it suitable for a vegan diet?
No, because it contains butter, which is a dairy product. A vegan alternative would be a pure margarine or plant-based butter substitute.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 7.18 kcal/g · 1% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.76 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.