Margarine
Margarine is a processed spread designed to mimic butter, typically manufactured from emulsified vegetable oils and water. Historically developed as a low-cost alternative, modern varieties are often fortified with vitamins A and D. Its composition makes it a significant source of unsaturated fats, used extensively in baking, frying, and spreading.
category
Category
Dairy
all_inclusive
Availability
Year round
science
MW Reference
1
Reference Data
McCance & Widdowson 2021
science
Baking fat and margarine (75-90% fat), hard block · 12-500 · BTM
10 samples, 4 products, including Stork and own brands
Energy & Proximates
Energy
688.00
kcal
Energy
2827.00
kJ
Water
22.20
g
Protein
—
g
Fat
76.40
g
Carbohydrates
—
g
of which sugars
—
g
of which starch
—
g
Fibre (AOAC)
—
g
Fibre (NSP)
—
g
Alcohol
—
g
Fat Breakdown
Total fat
76.40
g
Saturated
26.41
g
Monounsaturated
34.00
g
Polyunsaturated
12.21
g
Trans
0.07
g
Omega-3
2.960
g
Omega-6
9.250
g
Cholesterol
15.00
mg
Minerals
Sodium
600.00
mg
Potassium
—
mg
Calcium
1.00
mg
Magnesium
—
mg
Phosphorus
—
mg
Iron
0.080
mg
Copper
0.001
mg
Zinc
0.001
mg
Selenium
—
µg
Iodine
—
µg
Vitamins
Vitamin A
905.00
µg
Vitamin D
8.800
µg
Vitamin E
12.200
mg
Vitamin C
—
mg
Thiamin (B1)
0.001
mg
Riboflavin (B2)
0.001
mg
Niacin (B3)
0.001
mg
Vitamin B6
0.001
mg
Vitamin B12
—
µg
Folate
—
µg
