industrial Margarine

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industrial Margarine Food Facts

Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries food facts

USDA SR27 Database Food #04665 category oils-fats Food Products
Measurement
measure spectrum
Amount: 1 tbsp = 14 grams
of MARGARINE,INDUS,NON-DAIRY,CTTNSD,SOY OIL (PART HYDR )
1 data points used
Current Multiple = 1
04665
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
100 kcal
 
418 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
11.23 g
 
0.27 g
 
0 g
 
2.21 g
 
0.28 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
144 mcg
 
600 IU
 
0.003 mg
 
0.03 mcg
 
0.1 mg
 
0.64 mg
 
0.003 mg
 
0.011 mg
 
0.007 mg
 
0.026 mg
 
0.4 mcg
 
14.9 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
9 mg
 
0 mg
 
0 mg
 
7 mg
 
0 mcg
 
13 mg
 
123 mg
 
0 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
11.23 g
 
Fat Calories = 98.9 kcals = 99% of total
2.862 g
 
3.465 g
 
0.154 g
nmb/Ω6   0.08:1
1.993 g
Ω6/Ω3   12.94:1
Fats and sterols.
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
144 mcg
 
137 mcg
 
Vitamin A - IU
600 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as MARGARINE,INDUS,NON-DAIRY,CTTNSD,SOY OIL (PART HYDR ), supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated Fatty acids, total trans-monoenoic Fatty acids, total trans-polyenoic 18:3 undifferentiated Ω3 18:3 n-3 c,c,c (ALA) Ω3 18:2 undifferentiated Ω6 18:2 n-6 c,c Ω6 Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke.
Vitamin A, RAE is required for normal vision, gene expression, reduction, embryonic development and immune function Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Retinol is present in a significant amount. Fatty acids, total trans Fatty acids, total saturated