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industrial Margarine Food Facts
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy food factsUSDA SR27 Database Food #04668 category oils-fats Food Products
of MARGARINE,INDUS,SOY & PART HYDR SOY OIL,BAKING,SAUCES,CANDY
1 data points used
Current Multiple = 1
This food, briefly described as MARGARINE,INDUS,SOY & PART HYDR SOY OIL,BAKING,SAUCES,CANDY, 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 B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Fatty acids, total trans Fatty acids, total saturated