Margarine (margarine-type vegetable oil spread, 70% fat, soybean and partially hydrogenated soybean, stick) nutrition facts
100 grams of margarine, margarine-type vegetable oil spread, 70% fat, soybean and partially hydrogenated soybean, stick contain 628 calories, 0.3 g of protein, 1.5 g of carbohydrates and 70 g of fat. It is an excellent source of vitamin E (37% DV). Most of its calories (99%) come from fat. It is high in sodium, with 700 mg per 100 g.
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calorie breakdown
Values shown for 100 g.
Rich in
- Vitamin E37%
% Daily Value per 100 g
Full nutrient profile
Amounts per 100 g. Change the serving size in the label above.
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Vitamin E | 5.59 mg | 37% |
| Thiamin (B1) | 0.05 mg | 4% |
| Riboflavin (B2) | 0.03 mg | 2% |
| Pantothenic acid (B5) | 0 mg | 0% |
| Vitamin B6 | 0 mg | 0% |
| Folate | 1 µg | 0% |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium | 7 mg | 1% |
| Iron | 0.12 mg | 1% |
| Potassium | 46 mg | 1% |
| Magnesium | 2 mg | 0% |
| Phosphorus | 10 mg | 1% |
| Zinc | 0.06 mg | 1% |
| Manganese | 0.01 mg | 1% |
Fats
| Nutrient | Amount | % DV |
|---|---|---|
| Saturated fat | 13.6 g | 68% |
| Trans fat | 14.8 g | - |
| Monounsaturated fat | 33.5 g | - |
| Polyunsaturated fat | 20.2 g | - |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| Water | 26.2 g | - |
How it compares to other fats and oils
| Per 100 g | Margarine (margarine-type vegetable oil spread, 70% fat, soybean and partially hydrogenated soybean, stick) | Category average | Difference |
|---|---|---|---|
| Calories | 628 | 619 | +2% |
| Protein | 0.26 g | 0.41 g | -37% |
| Total carbohydrate | 1.53 g | 5.45 g | -72% |
| Total fat | 70.2 g | 67.2 g | +4% |
| Sodium | 700 mg | 368 mg | +90% |
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Source: USDA FoodData Central, SR Legacy, FDC ID 173588. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.