Margarine-like, vegetable oil spread, 60% fat, tub, with salt
Whole food · Fats and Oils
Photo: Wikipedia
A smooth, pale-yellow vegetable oil spread designed to mimic butter, with a creamy, melt-on-the-tongue texture and a mild, salty flavor. Nutritionally, it is almost pure fat (nearly 60g per 100g), providing a dense source of calories with negligible protein, carbs, or fiber.
Calorie split: 0% protein · 1% carbs · 99% fat
↓ Full nutrition💚 Why it's loved
People love it for its neutral, buttery taste that melts easily onto warm bread or pancakes, and its versatility in both cooking and baking where a spreadable fat is needed.
⚠️ Watch-outs & how to enjoy it better
It is a highly processed food with a very high fat content (almost 60%) and added salt, which may concern those monitoring calorie, fat, or sodium intake. To enjoy it mindfully, practice strict portion control (e.g., a thin scrape) and pair it with high-fiber foods like whole-grain toast or vegetables to promote satiety.
Key benefits
- Dairy-free and lactose-free alternative to butter
- High in unsaturated fats from vegetable oils
- Provides a source of essential fatty acids like omega-6
- Low in cholesterol compared to animal fats
- Long shelf life and stable for baking and spreading
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Margarine was originally developed in the 19th century as a cheaper alternative to butter for the French navy, and its name comes from the Greek word 'margaron,' meaning pearl, due to its pearly appearance when first made.
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 | 615 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 |
| Pantothenic acid | 0.00 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 |
| 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 | 3571 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 21.1 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.23 mg |
| Tocopherol, gamma | 22.0 mg |
| Tocopherol, delta | 6.9 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 101 ug |
| Vitamin K (Dihydrophylloquinone) | 26.7 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 15:0 | 0.01 g |
| SFA 16:0 | 6.4 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 4.8 g |
| SFA 20:0 | 0.21 g |
| SFA 22:0 | 0.16 g |
| SFA 24:0 | 0.07 g |
| Fatty acids, total monounsaturated | 19.3 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.05 g |
| MUFA 16:1 c | 0.05 g |
| MUFA 17:1 | 0.02 g |
| MUFA 18:1 | 19.1 g |
| MUFA 18:1 c | 15.7 g |
| MUFA 20:1 | 0.19 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.01 g |
| Fatty acids, total polyunsaturated | 26.5 g |
| PUFA 18:2 | 23.7 g |
| PUFA 18:2 n-6 c,c | 23.4 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 2.7 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 2.7 g |
| PUFA 18:3 n-6 c,c,c | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.02 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 3.7 g |
| Fatty acids, total trans-monoenoic | 3.4 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 3.4 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.28 g |
| Fatty acids, total trans-polyenoic | 0.28 g |
| Cholesterol | 1.0 mg |
FAQ
Is margarine-like spread the same as butter?
No. Butter is made from churning cream and is an animal product, while this spread is made from hydrogenated or interesterified vegetable oils and is a processed, plant-based product.
Can I use it for high-heat cooking like frying?
It depends on its smoke point. Some spreads are formulated for higher heat, but many are best for low-to-medium heat cooking or spreading. Check the product label for specific guidance.
Why does it have 0g of sugar and carbs?
The product is composed almost entirely of vegetable oil, salt, and emulsifiers. It contains no significant sources of carbohydrates like sugars or starches.
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: 20.50 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.