Search Food Dictionary
Food Dictionary Ads


open this page in your Mobile / Tablet
QR Code
Food Dictionary Ads
Margarine is a spread used for spreading, baking, and cooking. It was originally created as a substitute for butter in 1869 in France by Hippolyte Mège-Mouriès. Margarine is made mainly of refined plant oils and fats and water.

While butter is made from fat from milk, margarine is made from plant oils and may also contain milk. In some locales it is colloquially referred to as "oleo", short for oleomargarine.

Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase which is in a stable crystalline form. Margarine has a minimum fat content of 80%, the same as butter, but unlike butter reduced-fat varieties of margarine can also be labelled as margarine.

Margarine can be used both for spreading or for baking and cooking. It is also commonly used as an ingredient in other food products, such as pastries and cookies, for its wide range of functionalities.

The basic method of making margarine today consists of emulsifying a blend of vegetable oils and fats, which can be modified using fractionation, interesterification, and/or hydrogenation, with skimmed milk, chilling the mixture to solidify it and working it to improve the texture. Vegetable and animal fats are similar compounds with different melting points. Those fats that are liquid at room temperature are generally known as oils. The melting points are related to the presence of carbon-carbon double bonds in the fatty acids components. Higher number of double bonds give lower melting points.

Most margarines are vegetable-based and thus contain no cholesterol. 100 grams of butter contains 178 mg of cholesterol.

Plant sterol esters and stanol estersPlant sterol esters or plant stanol esters have been added to some margarines and spreads because of their cholesterol lowering effect. Several studies have indicated that consumption of about 2 grams per day provides a reduction in LDL cholesterol of about 10%.

Read More at Wikipedia

Nutrition Data for Margarine, regular, 80% fat, composite, stick, without salt (04617)

NutrientNutrient value per 100 gm1 tbsp1 cup1 pat (1" sq, 1/3" high)1 stick
Water16.52 g2.34584 g37.5004 g0.826 g18.6676 g
Energy717 kcal101.814 kcal1627.59 kcal35.85 kcal810.21 kcal
Protein0.16 g0.02272 g0.3632 g0.008 g0.1808 g
Total lipid (fat)80.71 g11.46082 g183.2117 g4.0355 g91.2023 g
Carbohydrate, by difference0.7 g0.0994 g1.589 g0.035 g0.791 g
Fiber, total dietary0 g0 g0 g0 g0 g
Sugars, total0 g0 g0 g0 g0 g
NutrientNutrient value per 100 gm1 tbsp1 cup1 pat (1" sq, 1/3" high)1 stick
Calcium, Ca3 mg0.426 mg6.81 mg0.15 mg3.39 mg
Iron, Fe0.06 mg0.00852 mg0.1362 mg0.003 mg0.0678 mg
Magnesium, Mg3 mg0.426 mg6.81 mg0.15 mg3.39 mg
Phosphorus, P5 mg0.71 mg11.35 mg0.25 mg5.65 mg
Potassium, K18 mg2.556 mg40.86 mg0.9 mg20.34 mg
Sodium, Na2 mg0.284 mg4.54 mg0.1 mg2.26 mg
Zinc, Zn0 mg0 mg0 mg0 mg0 mg
NutrientNutrient value per 100 gm1 tbsp1 cup1 pat (1" sq, 1/3" high)1 stick
Vitamin C, total ascorbic acid0.2 mg0.0284 mg0.454 mg0.01 mg0.226 mg
Thiamin0.01 mg0.00142 mg0.0227 mg0.0005 mg0.0113 mg
Riboflavin0.037 mg0.005254 mg0.08399 mg0.00185 mg0.04181 mg
Niacin0.023 mg0.003266 mg0.05221 mg0.00115 mg0.02599 mg
Vitamin B-60.009 mg0.001278 mg0.02043 mg0.00045 mg0.01017 mg
Folate, DFE1 µg0.142 µg2.27 µg0.05 µg1.13 µg
Vitamin B-120.1 µg0.0142 µg0.227 µg0.005 µg0.113 µg
Vitamin A, RAE819 µg116.298 µg1859.13 µg40.95 µg925.47 µg
Vitamin A, IU3577 IU507.934 IU8119.79 IU178.85 IU4042.01 IU
Vitamin E (alpha-tocopherol)9 mg1.278 mg20.43 mg0.45 mg10.17 mg
Vitamin D (D2 + D3)0 µg0 µg0 µg0 µg0 µg
Vitamin D0 IU0 IU0 IU0 IU0 IU
Vitamin K (phylloquinone)93 µg13.206 µg211.11 µg4.65 µg105.09 µg
NutrientNutrient value per 100 gm1 tbsp1 cup1 pat (1" sq, 1/3" high)1 stick
Fatty acids, total saturated15.189 g2.156838 g34.47903 g0.75945 g17.16357 g
Fatty acids, total monounsaturated38.877 g5.520534 g88.25079 g1.94385 g43.93101 g
Fatty acids, total polyunsaturated24.302 g3.450884 g55.16554 g1.2151 g27.46126 g
Fatty acids, total trans14.89 g2.11438 g33.8003 g0.7445 g16.8257 g
Cholesterol0 mg0 mg0 mg0 mg0 mg
NutrientNutrient value per 100 gm1 tbsp1 cup1 pat (1" sq, 1/3" high)1 stick
Caffeine0 mg0 mg0 mg0 mg0 mg
U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page
Post your comment ...
sign in with ...