Margarine-like Spread
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries
Nutrition facts per 100 g · edible portion
Fats And Oils30 forms & preparations
Dietary labels are inferred automatically from Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries'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 4/100
How many beneficial nutrients Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries 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-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries come from — the split across carbs, fat & protein.
100% from fat
-
Carbs 0%0.0 g per serving
-
Fat 100%71.0 g per serving
-
Protein 0%0.0 g per serving
What Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries 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 | 0.0 g | |
| Dietary Fiber | 0.0 g | |
| Total Sugars | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 71.0 g | |
| Saturated Fat | 22.9 g | |
| Monounsaturated Fat | 37.2 g | — |
| Polyunsaturated Fat | 7.5 g | — |
| Trans Fat | 19.1 g | — |
| Omega-3 Fatty Acids | 757.0 mg | — |
| Omega-6 Fatty Acids | 6,755.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 33.0 mg | — |
| Myristic Acid | 147.0 mg | — |
| Palmitic Acid | 9,296.0 mg | — |
| Stearic Acid | 12,754.0 mg | — |
| Arachidic Acid | 265.0 mg | — |
| Behenic Acid | 239.0 mg | — |
| Palmitoleic Acid | 54.0 mg | — |
| Oleic Acid | 37,189.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 6,755.0 mg | — |
| alpha-Linolenic Acid (ALA) | 493.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 0.0 g |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | ~ | — |
| Vitamin E | 6.1 mg | |
| Vitamin K | 43.0 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.0 mg | |
| Vitamin B6 | 0.0 mg | |
| Folate (B9) | 0.0 mcg | |
| Vitamin B12 | 0.0 mcg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 0.0 mg | |
| Iron | 0.0 mg | |
| Magnesium | 0.0 mg | |
| Phosphorus | 0.0 mg | |
| Potassium | 0.0 mg | |
| Sodium | 864.0 mg | |
| Zinc | 0.0 mg | |
| Copper | 0.0 mg | |
| Selenium | 0.0 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 1.0 g | — |
About Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries
A margarine-like spread is a soft, spreadable product made mainly from vegetable oils and water, formulated as a lower-fat, dairy-free alternative to both butter and traditional margarine. These tub spreads usually carry less total fat than stick margarine or butter because water and air are blended in, which makes them easy to spread straight from the refrigerator but generally too soft and wet for baking.
They are popular for spreading on toast, bread, and vegetables, and many are fortified with vitamins A and D or enriched with heart-focused ingredients such as plant sterols marketed to help lower cholesterol. Being plant-based, they contain no cholesterol, and better versions are free of the partially hydrogenated oils that create trans fats. Flavor and saltiness vary by brand, and light or reduced-fat versions cut calories further.
Check the label for the fat, sodium, and any added sterols, and keep the tub tightly covered in the refrigerator, using it by the date stamped on the package.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries?
There are 627 calories in 100 g of Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries, or about 88 calories in 1 tbsp (14 g).
How much protein is in 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 contains 0.0 g of protein per 100 g.
How many carbs are in 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 0.0 g of carbohydrates per 100 g.
How much fat is in 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 provides 71.0 g of total fat per 100 g.
What is Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries a good source of?
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries is an excellent source of Vitamin E (41% DV) and Vitamin K (36% DV) (per 100 g). Daily Values are based on a 2,000-calorie diet.
Related fats and oils
Margarine Spread, approximately 48% fat, tub
Margarine, 80% fat, tub, CANOLA HARVEST Soft Spread (canola, palm and palm kernel oils)
Margarine, regular, hard, soybean (hydrogenated)
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
Shortening, household, soybean (partially hydrogenated)-cottonseed (partially hydrogenated)
Shortening frying (heavy duty), beef tallow and cottonseed
Shortening household soybean (hydrogenated) and palm
Compare Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries with…
- Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries vs Margarine Spread, approximately 48% fat, tub
- Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries vs Margarine, 80% fat, tub, CANOLA HARVEST Soft Spread (canola, palm and palm kernel oils)
- Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries vs Margarine, regular, hard, soybean (hydrogenated)
- Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries vs Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries
- Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries vs 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 vs Shortening, household, soybean (partially hydrogenated)-cottonseed (partially hydrogenated)