Margarine, NFS
Common food
Photo: Wikipedia
Margarine, NFS (Not Further Specified) is a versatile, plant-based spread made from refined vegetable oils, designed to mimic butter's creamy texture and rich mouthfeel. It's a high-fat staple, with over 65% of its calories coming from fat, offering a smooth, neutral base for cooking and baking. Its mild flavor and solid-at-room-temperature consistency make it a functional, cost-effective alternative to dairy butter.
💚 Why it's loved
People love margarine for its incredible versatility and neutral flavor, which seamlessly blends into both sweet and savory dishes without overpowering other ingredients. It's a cultural and economic staple for many, enabling affordable baking, flaky pastries, and rich sauces in home kitchens and bakeries worldwide.
⚠️ Watch-outs & how to enjoy it better
The primary concern is its high content of saturated and potentially trans fats from partial hydrogenation, which can negatively impact heart health. To mitigate this, look for tub margarines labeled 'trans-fat-free' and 'made with olive oil' or 'canola oil,' and use it in strict moderation, treating it as a flavor enhancer rather than a primary fat source.
Key benefits
- Dairy-free and lactose-free alternative to butter
- Often fortified with vitamins A and D
- Contains no cholesterol
- Provides a source of essential fatty acids
- Cost-effective for large-scale baking and frying
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Margarine was invented in 1869 by French chemist Hippolyte Mège-Mouriès in response to a challenge from Emperor Napoleon III to create a butter substitute for the armed forces and lower classes.
Full nutrition (scales with serving)
| Water | 32.3 g |
| Energy | 579 kcal |
| Protein | 0.17 g |
| Total lipid (fat) | 65.0 g |
| Carbohydrate, by difference | 0.82 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 0.02 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 13.0 mg |
| Potassium, K | 27.0 mg |
| Sodium, Na | 694 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 | 2.8 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 10.8 mg |
| Vitamin B-12 | 0.02 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 |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 18.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 3.7 ug |
| Vitamin K (phylloquinone) | 99.2 ug |
| Fatty acids, total saturated | 12.9 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.15 g |
| SFA 14:0 | 0.13 g |
| SFA 16:0 | 6.9 g |
| SFA 18:0 | 5.1 g |
| Fatty acids, total monounsaturated | 24.2 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 24.0 g |
| MUFA 20:1 | 0.18 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 25.9 g |
| PUFA 18:2 | 23.4 g |
| PUFA 18:3 | 2.5 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What does 'NFS' mean on a food label?
'NFS' stands for 'Not Further Specified.' It indicates the entry is a generic or average value for a category of food (like margarine) without specifying brand, exact formulation, or fat content (e.g., regular, light, whipped).
Is margarine vegan?
Not always. While most margarine is plant-based, some brands may contain small amounts of dairy derivatives like whey or lactose, or use animal-derived vitamin D3. Always check the ingredient list for strict vegan compliance.
Can I substitute margarine 1:1 for butter in recipes?
For most baking and spreading, yes. However, butter contains water and milk solids that margarine lacks, which can affect texture and browning. For pastries requiring flakiness or recipes where butter flavor is key, the substitution may not be perfect.