Margarine-like, vegetable oil spread, approximately 37% fat, unspecified oils, with salt, with added vitamin D
Whole food · Fats and Oils
Photo: Wikipedia
This is a smooth, creamy spread made from vegetable oils, designed to mimic butter. It has a mild, slightly salty flavor and a soft, spreadable texture that melts easily on warm bread. Nutritionally, it's a concentrated source of fat and calories, with added vitamin D.
Calorie split: 1% protein · 1% carbs · 99% fat
↓ Full nutrition💚 Why it's loved
People appreciate its convenient, spreadable texture straight from the fridge and its mild, versatile flavor that doesn't overpower other ingredients. It's a staple for quick sandwiches, toast, and as a foundational fat in many baking recipes.
⚠️ Watch-outs & how to enjoy it better
It is very high in calories and fat, with minimal protein or fiber, so overconsumption can contribute to a calorie surplus. The added salt means those monitoring sodium intake should use it sparingly. To balance this, use it in controlled portions and pair it with fiber-rich foods like whole-grain bread or vegetables.
Key benefits
- Provides a dairy-free and lactose-free butter alternative
- Source of vitamin D, which supports bone health
- Contains unsaturated fats from vegetable oils
- Has a long shelf life compared to butter
- Offers a consistent texture for baking and spreading
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The original 'margarine' was invented in France in 1869 as a cheaper butter alternative for the navy and working class, and its name comes from the Greek word for 'pearl-like,' referring to the pearly droplets of the original emulsion.
Full nutrition (USDA data · scales with serving)
| Water | 59.5 g |
| Energy | 339 kcal |
| Energy | 1417 kj |
| Protein | 0.51 g |
| Total lipid (fat) | 37.8 g |
| Ash | 1.5 g |
| Carbohydrate, by difference | 0.66 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 0.02 mg |
| Magnesium, Mg | 1.0 mg |
| Phosphorus, P | 5.0 mg |
| Potassium, K | 34.0 mg |
| Sodium, Na | 589 mg |
| Zinc, Zn | 0.02 mg |
| Copper, Cu | 0.00 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.00 mg |
| Pantothenic acid | 0.70 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 12.4 mg |
| Vitamin B-12 | 0.06 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1297 ug |
| Retinol | 1297 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 4322 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 13.4 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.09 mg |
| Tocopherol, gamma | 12.4 mg |
| Tocopherol, delta | 3.1 mg |
| Tocotrienol, alpha | 0.83 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.90 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 429 iu |
| Vitamin D (D2 + D3) | 10.7 ug |
| Vitamin K (phylloquinone) | 74.6 ug |
| Vitamin K (Dihydrophylloquinone) | 9.0 ug |
| Vitamin K (Menaquinone-4) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.12 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 6.2 g |
| SFA 17:0 | 0.04 g |
| SFA 18:0 | 2.0 g |
| SFA 20:0 | 0.14 g |
| SFA 22:0 | 0.10 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 14.0 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 | 13.7 g |
| MUFA 18:1 c | 12.6 g |
| MUFA 20:1 | 0.14 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.01 g |
| MUFA 24:1 c | 0.01 g |
| Fatty acids, total polyunsaturated | 12.7 g |
| PUFA 18:2 | 10.7 g |
| PUFA 18:2 n-6 c,c | 10.4 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:2 i | 0.17 g |
| PUFA 18:3 | 2.0 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 1.8 g |
| PUFA 18:3 n-6 c,c,c | 0.06 g |
| PUFA 18:3i | 0.16 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 | 0.01 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) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.7 g |
| Fatty acids, total trans-monoenoic | 1.2 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 1.2 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.19 g |
| Fatty acids, total trans-polyenoic | 0.51 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 spread made from vegetable oils. They differ in taste, texture, and nutritional profile, especially in saturated fat and cholesterol content.
Can I use it for baking?
Yes, it's commonly used in baking for cakes, cookies, and pastries. However, because it has a higher water content than butter, it can sometimes affect the texture and spread of baked goods. Check recipe recommendations.
Why does it have added vitamin D?
Vitamin D is often added to margarine-like spreads as a public health measure to help people meet their daily requirements, especially in regions with limited sunlight, as it aids in calcium absorption.
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 3.39 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: 17.32 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.