Margarine-like, vegetable oil-butter spread, reduced calorie, tub, with salt
Whole food · Fats and Oils
Photo: Wikipedia
This is a smooth, creamy spread designed to mimic butter, made primarily from vegetable oils. It has a rich, slightly salty flavor and a soft, easily spreadable texture straight from the fridge. Nutritionally, it's a high-fat, calorie-dense product with virtually no protein, carbs, or sugar.
Calorie split: 1% protein · 1% carbs · 98% fat
↓ Full nutrition💚 Why it's loved
People love it for its convenience, consistent performance in baking, and familiar buttery flavor at a lower cost. It's a versatile staple for everything from toast to sautéing vegetables.
⚠️ Watch-outs & how to enjoy it better
Its primary downside is being a highly processed food with a high fat (often saturated) and sodium content, offering minimal nutritional benefit. To counteract this, use it sparingly as a flavor enhancer rather than a primary fat source, and balance meals with whole foods rich in fiber and lean protein.
Key benefits
- Provides a dairy-free, lactose-free alternative to butter
- Easy to spread straight from the refrigerator
- Contains no cholesterol
- Often fortified with vitamins A and D
- Offers a consistent, uniform texture for baking
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The original 'margarine' was invented in 1869 in response to a challenge from Emperor Napoleon III to create a butter substitute for the French working class and military.
Full nutrition (USDA data · scales with serving)
| Water | 46.0 g |
| Energy | 450 kcal |
| Energy | 1883 kj |
| Protein | 1.0 g |
| Total lipid (fat) | 50.0 g |
| Ash | 2.0 g |
| Carbohydrate, by difference | 1.0 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 | 607 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 | 6.5 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 | 3571 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 5.7 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 57.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 16.7 g |
| SFA 4:0 | 0.52 g |
| SFA 6:0 | 0.31 g |
| SFA 8:0 | 0.18 g |
| SFA 10:0 | 0.40 g |
| SFA 12:0 | 0.45 g |
| SFA 14:0 | 1.7 g |
| SFA 16:0 | 8.3 g |
| SFA 18:0 | 4.4 g |
| Fatty acids, total monounsaturated | 19.7 g |
| MUFA 16:1 | 0.36 g |
| MUFA 18:1 | 19.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 11.3 g |
| PUFA 18:2 | 10.6 g |
| PUFA 18:3 | 0.70 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 | 71.0 mg |
FAQ
Is this the same as margarine?
It's very similar. 'Margarine-like spread' is a broader category that includes products like 'I Can't Believe It's Not Butter!' which are often softer and may have different oil blends or additives than traditional stick margarine.
Can I use this for baking instead of butter?
Yes, it's often formulated for baking. However, results can vary. It works well in cookies and cakes but may not be ideal for flaky pie crusts or recipes where butter's water content and flavor are key.
What does 'reduced calorie' mean here?
It typically means the product has been formulated to have fewer calories per serving than regular butter or full-fat spreads, often by incorporating water or air, which lowers the fat density.
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 4.50 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: 16.41 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.