Margarine
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
Nutrition facts per 100 g · edible portion
Fats And Oils14 forms & preparations
Dietary labels are inferred automatically from Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Low nutrient density 7/100
How many beneficial nutrients Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy come from — the split across carbs, fat & protein.
100% from fat
-
Carbs 0%0.7 g per serving
-
Fat 100%80.0 g per serving
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Protein 0%0.2 g per serving
What Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 0.7 g | |
| Dietary Fiber | 0.0 g | |
| Total Sugars | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 80.0 g | |
| Saturated Fat | 16.3 g | |
| Monounsaturated Fat | 37.5 g | — |
| Polyunsaturated Fat | 22.4 g | — |
| Trans Fat | 20.6 g | — |
| Omega-3 Fatty Acids | 2,757.0 mg | — |
| Omega-6 Fatty Acids | 19,665.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 179.0 mg | — |
| Myristic Acid | 106.0 mg | — |
| Palmitic Acid | 8,912.0 mg | — |
| Stearic Acid | 6,465.0 mg | — |
| Arachidic Acid | 260.0 mg | — |
| Behenic Acid | 269.0 mg | — |
| Palmitoleic Acid | 53.0 mg | — |
| Oleic Acid | 37,323.0 mg | — |
| Gadoleic Acid | 84.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 19,665.0 mg | — |
| alpha-Linolenic Acid (ALA) | 2,414.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 0.2 g |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | ~ | — |
| Vitamin C | ~ | — |
| Vitamin D | ~ | — |
| Vitamin E | 6.2 mg | |
| Vitamin K | 75.0 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.0 mg | |
| Vitamin B6 | 0.0 mg | |
| Folate (B9) | 1.0 mcg | |
| Vitamin B12 | 0.2 mcg | |
| Pantothenic Acid (B5) | 0.0 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 3.0 mg | |
| Iron | 0.1 mg | |
| Magnesium | 1.0 mg | |
| Phosphorus | 5.0 mg | |
| Potassium | 18.0 mg | |
| Sodium | 886.0 mg | |
| Zinc | 0.1 mg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | ~ | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 1.9 g | — |
About Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
Margarine is a butter substitute made mainly from vegetable oils, invented in 19th-century France as an affordable alternative to dairy butter. Oils such as soybean, canola, sunflower, or palm are emulsified with water and often a little milk or salt, then firmed up so the spread behaves like butter in cooking and baking. Because it starts from plant oils, margarine contains no cholesterol and more unsaturated fat than butter, and soft tub versions in particular can fit a heart-healthy diet.
The old concern was trans fat from partial hydrogenation, but most modern margarines have been reformulated to remove it, so checking the label for zero trans fat is wise. It runs about 100 calories a tablespoon, close to butter. Use it for spreading, sauteing, and baking, though its higher water content can slightly change delicate pastries. Vegan and plant-based buttery spreads are close cousins.
Keep margarine tightly covered in the refrigerator so it stays fresh and does not pick up odors.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy?
There are 714 calories in 100 g of Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy, or about 1,621 calories in 1 cup (227 g).
How much protein is in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy?
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy contains 0.2 g of protein per 100 g.
How many carbs are in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy?
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has 0.7 g of carbohydrates per 100 g.
How much fat is in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy?
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy provides 80.0 g of total fat per 100 g.
What is Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy a good source of?
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy is an excellent source of Vitamin K (63% DV) and Vitamin E (42% DV) (per 100 g). Daily Values are based on a 2,000-calorie diet.
Related fats and oils
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries
Margarine-like spread, SMART BALANCE Omega Plus Spread (with plant sterols & fish oil)
Shortening, household, soybean (partially hydrogenated)-cottonseed (partially hydrogenated)
Shortening frying (heavy duty), beef tallow and cottonseed
Shortening household soybean (hydrogenated) and palm
Shortening, special purpose for cakes and frostings, soybean (hydrogenated)
Shortening, special purpose for baking, soybean (hydrogenated) palm and cottonseed
Shortening, multipurpose, soybean (hydrogenated) and palm (hydrogenated)
Compare Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy with…
- 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
- Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy vs Margarine-like spread, SMART BALANCE Omega Plus Spread (with plant sterols & fish oil)
- Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy vs Shortening, household, soybean (partially hydrogenated)-cottonseed (partially hydrogenated)
- Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy vs Shortening frying (heavy duty), beef tallow and cottonseed
- Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy vs Shortening household soybean (hydrogenated) and palm
- Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy vs Shortening, special purpose for cakes and frostings, soybean (hydrogenated)