Nutritional Yeast
Guacamole
Margarine
A buttery spread made from vegetable oils, margarine is often used as a substitute for butter in baking, spreading, and cooking. It's valued for its soft texture and long shelf life.
100
1 tbsp
(15 grams)
CAL
C
Nutri-Score
Contains unsaturated fats and often fortified vitamins, may include trans fats and high in sodium.
Value per 100 grams & per cup (240gr):
715 kcal | 1720 kcal
Protein
None
Fats
80 grams | 194.5 grams
Carbohydrates
1 gram | 2 grams
Fiber
None
Vitamins & Nutrients (fortified)
- Vitamin A: Supports eye health and immune function.
- Vitamin D: Aids in calcium absorption and supports bone health.
- Vitamin E: Acts as an antioxidant that protects cell membranes.
- Omega-6 fatty acids: Contribute to skin and hair health.
Satiety and Feelings
Margarine is high in fats, giving it a rich mouthfeel and contributing to immediate satisfaction, but because it's low in fiber and protein, it does not provide lasting fullness.
What does 100 grams look like?
Roughly 7 tablespoons or ½ cup of margarine.
What does 2000 | 2500 calories look like?
About 3½ to 4½ cups (385 grams / 0.85 lbs)
Daily Value per 100 grams %
Did you know?
Margarine was invented in the 1860s in France as a cheaper alternative to butter.
Many brands are now fortified with vitamins, especially A and D, to mimic butter’s nutrition.
Unlike butter, margarine is made from vegetable oils, often including soy, canola, or sunflower.
Some older margarines used partially hydrogenated oils, which contain trans fats, now largely phased out.
Drawbacks ⚠️
May still contain trans fats in some versions, which are linked to heart disease.
Highly processed, with emulsifiers, colorants, and preservatives.
Often high in sodium, especially in salted spreads.
Low in natural nutrients, relying on fortification for most of its vitamin content.
