Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy vs Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries
Nutrition comparison per 100 g.
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
714 kcal
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries
627 kcal
Calories
714 kcal
627 kcal
Protein
0.2 g
0.0 g
Carbs
0.7 g
0.0 g
Fiber
0.0 g
0.0 g
Sugars
0.0 g
0.0 g
Fat
80.0 g
71.0 g
Sodium
886 mg
864 mg
Key takeaways
- Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 12% fewer calories (627 kcal vs 714 kcal).
- Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has more protein (0.2 g vs 0.0 g).
- Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has more carbs (0.0 g vs 0.7 g).
- Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has more fat (71.0 g vs 80.0 g).
- Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has more sodium (864 mg vs 886 mg).
| Macronutrients | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries |
|---|---|---|
| Calories | 714 kcal | 627 kcal |
| Protein | 0.2 g | 0.0 g |
| Total Fat | 80.0 g | 71.0 g |
| Total Carbohydrate | 0.7 g | 0.0 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | 0.0 g | 0.0 g |
| Water | 17.2 g | 28.0 g |
| Carbohydrates | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries |
|---|---|---|
| Total Carbohydrate | 0.7 g | 0.0 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | 0.0 g | 0.0 g |
| Fats & Fatty Acids | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries |
|---|---|---|
| Total Fat | 80.0 g | 71.0 g |
| Saturated Fat | 16.3 g | 22.9 g |
| Monounsaturated Fat | 37.5 g | 37.2 g |
| Polyunsaturated Fat | 22.4 g | 7.5 g |
| Trans Fat | 20.6 g | 19.1 g |
| Omega-3 Fatty Acids | 2,757.0 mg | 757.0 mg |
| Omega-6 Fatty Acids | 19,665.0 mg | 6,755.0 mg |
| Protein & Amino Acids | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries |
|---|---|---|
| Protein | 0.2 g | 0.0 g |
| Vitamins | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries |
|---|---|---|
| Vitamin A (RAE) | ~ | 0.0 mcg |
| Vitamin C | ~ | 0.0 mg |
| Vitamin E | 6.2 mg | 6.1 mg |
| Vitamin K | 75.0 mcg | 43.0 mcg |
| Thiamin (B1) | 0.0 mg | 0.0 mg |
| Riboflavin (B2) | 0.0 mg | 0.0 mg |
| Niacin (B3) | 0.0 mg | 0.0 mg |
| Vitamin B6 | 0.0 mg | 0.0 mg |
| Folate (B9) | 1.0 mcg | 0.0 mcg |
| Vitamin B12 | 0.2 mcg | 0.0 mcg |
| Pantothenic Acid (B5) | 0.0 mg | ~ |
| Minerals | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries |
|---|---|---|
| Calcium | 3.0 mg | 0.0 mg |
| Iron | 0.1 mg | 0.0 mg |
| Magnesium | 1.0 mg | 0.0 mg |
| Phosphorus | 5.0 mg | 0.0 mg |
| Potassium | 18.0 mg | 0.0 mg |
| Sodium | 886.0 mg | 864.0 mg |
| Zinc | 0.1 mg | 0.0 mg |
| Copper | ~ | 0.0 mg |
| Selenium | ~ | 0.0 mcg |
| Sterols | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries |
|---|---|---|
| Cholesterol | 0.0 mg | 0.0 mg |
| Other | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries |
|---|---|---|
| Alcohol | ~ | 0.0 g |
| Caffeine | ~ | 0.0 mg |
| Theobromine | ~ | 0.0 mg |
| Ash | 1.9 g | 1.0 g |
Frequently asked questions
Which has fewer calories, Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy or Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries?
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has fewer calories: 714 kcal for Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy vs 627 kcal for Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries per 100 g.
Which has more protein, Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy or Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries?
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has more protein: 0.2 g for Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy vs 0.0 g for Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries per 100 g.
Is Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy or Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries healthier?
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries is lower in calories, and Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.