reduced calorie Vegetable oil-butter spread

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reduced calorie Vegetable oil-butter spread Food Facts

Vegetable oil-butter spread, reduced calorie food facts

USDA SR27 Database Food #42151 category oils-fats Food Products
Measurement
measure spectrum
Amount: 1 tbsp = 13 grams
of VEGETABLE OIL-BUTTER SPRD,RED CAL
Current Multiple = 1
42151
Measurement Choices:
1 tbsp   1 cup

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
60 kcal
 
253 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
6.89 g
 
0 g
 
0 g
 
5.81 g
 
0.3 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
106 mcg
 
465 IU
 
0 mg
 
0 mcg
 
0 mg
 
1.2 mg
 
0 mg
 
0.001 mg
 
0.1 mcg
 
0.8 mg
 
7.9 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1 mg
 
0.0001 mg
 
0.01 mg
 
1 mg
 
0.1 mcg
 
1 mg
 
76 mg
 
0.001 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
6.89 g
 
Fat Calories = 60 kcals = 100% of total
0.06 g
nmb/Ω6   0.04:1
1.39 g
Ω6/Ω3   23.17:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
106 mcg
 
100 mcg
 
Vitamin A - IU
465 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as VEGETABLE OIL-BUTTER SPRD,RED CAL, 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 18:3 undifferentiated Ω3 18:2 undifferentiated 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 A, IU) Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Retinol is present in a significant amount. Fatty acids, total saturated Cholesterol