Margarine-like, vegetable oil spread, 60% fat, tub, with salt, with added vitamin D
Whole food · Fats and Oils
Photo: Wikipedia
This is a soft, creamy, pale-yellow spread made from refined vegetable oils, designed to mimic butter in texture and function. It has a mild, slightly salty flavor and a smooth, easily spreadable consistency straight from the fridge. Nutritionally, it's almost pure fat, providing a dense source of energy with added vitamin D.
Calorie split: 0% protein · 1% carbs · 99% fat
↓ Full nutrition💚 Why it's loved
People love it for its effortless spreadability and neutral, buttery taste that enhances without overpowering. It's a versatile staple for quick meals, from buttering toast to creaming into cake batters, and is a cultural icon in many home kitchens for its affordability and convenience.
⚠️ Watch-outs & how to enjoy it better
As a highly processed, high-fat spread with added salt, it should be used in moderation, especially by those monitoring sodium or saturated fat intake. To counteract this, use it sparingly as a condiment rather than a main cooking fat, and pair it with fiber-rich whole-grain breads or vegetables to balance the meal.
Key benefits
- Provides a convenient source of vitamin D, often lacking in diets.
- Dairy-free and lactose-free, suitable for vegans and lactose-intolerant individuals.
- High smoke point makes it suitable for sautéing and baking.
- Spreads easily on bread and toast, even when cold.
- Longer shelf life and more stable than butter in some cooking applications.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Margarine was originally invented in France in 1869 in response to a challenge from Emperor Napoleon III to create a butter substitute for the armed forces and lower classes.
Full nutrition (USDA data · scales with serving)
| Water | 37.6 g |
| Energy | 533 kcal |
| Energy | 2229 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 | 785 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 |
| 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 |
| 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 | 429 iu |
| Vitamin D (D2 + D3) | 10.7 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 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 this the same as butter?
No. This is a vegetable oil-based spread. Butter is made from animal milk fat and has a distinct flavor, while this spread is designed to mimic butter's function with a more neutral taste.
Can I use it for baking?
Yes, it's commonly used in baking for cakes, cookies, and pastries where a neutral flavor is desired. However, it has a higher water content than butter, which can affect texture in some recipes.
Why is vitamin D added?
Vitamin D is added as a fortification to help people meet their daily requirements, as it's essential for bone health and is not naturally abundant in many foods.
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: 26.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.