Margarine-like, vegetable oil-butter spread, tub, with salt
Whole food · Fats and Oils
Photo: Wikipedia
This is a smooth, creamy spread made from refined vegetable oils, designed to mimic butter's texture and function. It has a mild, slightly salty flavor and a soft, scoopable consistency straight from the tub. Nutritionally, it's a dense source of fat, providing 40 grams per 100g, with negligible protein or carbohydrates.
Calorie split: 1% protein · 1% carbs · 98% fat
↓ Full nutrition💚 Why it's loved
People love it for its convenience, soft spreadability straight from the fridge, and neutral flavor that doesn't overpower other ingredients. It's a versatile staple for everything from morning toast to flaky pastry dough.
⚠️ Watch-outs & how to enjoy it better
It is very high in fat and calories, with a significant portion often being saturated fat from hydrogenated oils, which can be a concern for heart health. Those monitoring sodium intake should also be mindful, as the salt content can add up. To counteract, use it sparingly as a flavor enhancer rather than a primary fat, and balance meals with lean proteins and fibrous vegetables.
Key benefits
- Dairy-free and lactose-free alternative to butter
- High smoke point suitable for sautéing and baking
- Long shelf life and stable at room temperature
- Often fortified with vitamins A and D
- Provides a consistent, spreadable texture for baking
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'margarine' comes from margaric acid, a fatty acid discovered in the 1810s, which itself was named after the Greek word for pearl, 'margarites,' due to its pearly luster.
Full nutrition (USDA data · scales with serving)
| Water | 56.0 g |
| Energy | 362 kcal |
| Energy | 1515 kj |
| Protein | 1.0 g |
| Total lipid (fat) | 40.0 g |
| Ash | 2.0 g |
| Carbohydrate, by difference | 1.0 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 0.04 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 20.0 mg |
| Potassium, K | 36.0 mg |
| Sodium, Na | 786 mg |
| Zinc, Zn | 0.01 mg |
| Copper, Cu | 0.00 mg |
| Selenium, Se | 0.50 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.02 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 6.5 mg |
| Vitamin B-12 | 0.09 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) | 4.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 1.0 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 46.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.2 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.13 g |
| SFA 16:0 | 4.5 g |
| SFA 18:0 | 2.5 g |
| Fatty acids, total monounsaturated | 18.4 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 18.4 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 12.6 g |
| PUFA 18:2 | 12.0 g |
| PUFA 18:3 | 0.55 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 | 0.00 mg |
FAQ
Is this the same as butter?
No. Butter is a dairy product made from churning cream, while this is a processed food product made from vegetable oils. They differ in taste, texture, and nutritional profile.
Can I use it for baking cakes?
Yes, it's commonly used in baking for its moisture and tenderizing properties. However, it may produce a slightly different crumb and flavor than butter. For best results in butter-specific recipes, consider using a stick-form margarine with a higher fat content.
Why does it have 0g of sugar and carbs?
The primary ingredients are oils and water. It is not made from sugar-rich or starchy sources, so it contains negligible amounts of carbohydrates and sugars.
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 3.62 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: 21.83 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.