Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt
Whole food · Fats and Oils
Photo: Wikipedia
A smooth, creamy, and highly versatile plant-based fat, this 60% fat spread is a staple for baking and cooking, offering a neutral flavor that lets other ingredients shine. With nearly 60 grams of fat per 100 grams, it's a calorie-dense energy source, but it contains no protein, fiber, or sugar. Its texture is pliable and easy to spread, making it a convenient butter alternative for everything from toast to pastry.
Calorie split: 0% protein · 1% carbs · 99% fat
↓ Full nutrition💚 Why it's loved
People love it for its effortless spreadability and the way it creates tender, flaky textures in baked goods like pie crusts and cookies. Its neutral taste and long shelf life make it a reliable, everyday kitchen staple for both sweet and savory applications.
⚠️ Watch-outs & how to enjoy it better
Being nearly 60% fat, it's very calorie-dense and should be used in moderation, especially for those managing weight. Some varieties may contain small amounts of trans fats or additives; to counteract this, check labels for '0g trans fat' and use it as part of a balanced diet rich in whole foods. Pair it with high-fiber foods like whole-grain toast to slow fat absorption.
Key benefits
- Dairy-free and vegan-friendly alternative to butter
- Provides a consistent, neutral flavor for baking
- High in fat for calorie-dense energy needs
- Often fortified with vitamins A and D
- Cost-effective for large-scale cooking
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The original margarine was invented in 1869 by a French chemist named Hippolyte Mège-Mouriès in response to a challenge from Emperor Napoleon III to create a butter substitute for the military and working class.
Full nutrition (USDA data · scales with serving)
| Water | 37.6 g |
| Energy | 533 kcal |
| Energy | 2230 kj |
| Protein | 0.17 g |
| Total lipid (fat) | 59.8 g |
| Ash | 1.6 g |
| Carbohydrate, by difference | 0.86 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 16.0 mg |
| Potassium, K | 30.0 mg |
| Sodium, Na | 2.0 mg |
| Zinc, Zn | 0.00 mg |
| Copper, Cu | 0.00 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.02 mg |
| Vitamin B-6 | 3.8 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 10.2 mg |
| Betaine | 8.1 mg |
| Vitamin B-12 | 10.8 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) | 21.1 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) | 101 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 12.1 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.20 g |
| SFA 14:0 | 0.16 g |
| SFA 16:0 | 6.4 g |
| SFA 18:0 | 4.8 g |
| Fatty acids, total monounsaturated | 19.3 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 19.1 g |
| MUFA 20:1 | 0.19 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 26.5 g |
| PUFA 18:2 | 23.7 g |
| PUFA 18:3 | 2.7 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) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 1.0 mg |
FAQ
Is this spread the same as butter?
No, it is a vegetable oil-based spread, typically made from soybean, corn, or palm oil, while butter is made from animal milk fat. It is often used as a dairy-free, cholesterol-free alternative.
Can I use it for baking?
Yes, it's excellent for baking, especially for creating flaky textures in pastries and tender crumbs in cakes. However, for recipes requiring a strong butter flavor, you may need to add a small amount of butter or flavoring.
Is it healthier than butter?
It is cholesterol-free and often lower in saturated fat than butter, but it is still high in total fat and calories. The healthiness depends on the specific product and your dietary needs.
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 5.33 kcal/g · 0% 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: 0.07 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.