| back to USDA Nutrition Index |
 |
Margarine-like spread, (approximately 37% fat), unspecified oils |
|
|
Margarine-like spread, (approximately 37% fat), unspecified oils (USDA#04128) |
| Serving Size 1 cup |
|
|
|
| Water 59g |
|
| Calories 339 |
|
| Energy 1417kj |
|
| Protein 0g |
|
| Total Fat 37g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 6mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 1mg |
|
| Phosphorus, P 5mg |
|
| Potassium 34mg |
|
| Sodium 589mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 0mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 1mg |
|
| Riboflavin 5mg |
|
| Niacin 0mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 1mcg |
|
| Folic acid 0mcg |
|
| Folate, food 1mcg |
|
| Folate, DFE 1mcg_DFE |
|
| Choline, total 12mg |
|
| Vitamin B-12 5mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 4322IU |
|
| Vitamin A, RAE 1297mcg_RAE |
|
| Retinol 1297mcg |
|
| Vitamin E (alpha-tocopherol) 13mg |
|
| Vitamin E, added 0mg |
|
| Tocopherol, beta 8mg |
|
| Tocopherol, gamma 12mg |
|
| Tocopherol, delta 3mg |
|
| Vitamin K (phylloquinone) 74mcg |
|
| Fatty acids, total saturated 8g |
|
| 4:0 3g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 1g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 15:0 6g |
|
| 16:0 6g |
|
| 17:0 3g |
|
| 18:0 1g |
|
| 20:0 0g |
|
| 22:0 0g |
|
| 24:0 2g |
|
| Fatty acids, total monounsaturated 13g |
|
| 14:1 0g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 5g |
|
| 16:1 c 5g |
|
| 16:1 t 0g |
|
| 17:1 0g |
|
| 18:1 undifferentiated 13g |
|
| 18:1 c 12g |
|
| 18:1 t 1g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 8g |
|
| 22:1 c 8g |
|
| 22:1 t 0g |
|
| 24:1 c 8g |
|
| Fatty acids, total polyunsaturated 12g |
|
| 18:2 undifferentiated 10g |
|
| 18:2 n-6 c,c 10g |
|
| 18:2 CLAs 0g |
|
| 18:2 t not further defined 0g |
|
| 18:3 undifferentiated 1g |
|
| 18:3 n-3 c,c,c 1g |
|
| 18:3 n-6 c,c,c 5g |
|
| 18:4 0g |
|
| 20:2 n-6 c,c 2g |
|
| 20:3 undifferentiated 6g |
|
| 20:3 n-3 0g |
|
| 20:3 n-6 6g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:4 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Fatty acids, total trans 1g |
|
| Fatty acids, total trans-monoenoic 1g |
|
| Fatty acids, total trans-polyenoic 0g |
|
| Cholesterol 0mg |
|
| Tryptophan 7g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 5g |
|
| Lysine 4g |
|
| Methionine 1g |
|
| Cystine 5g |
|
| Phenylalanine 2g |
|
| Tyrosine 2g |
|
| Valine 3g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 0g |
|
| Glutamic acid 0g |
|
| Glycine 1g |
|
| Proline 4g |
|
| Serine 2g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Margarine-like spread, (approximately 37% fat), unspecified oils usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| This tangy dressing provides a spicy mustard overtone that enhances the flavors of salad greens and slaws combined with meats or a variety of vegetables. |
|
|
 |
|
|
|
| Sweet and flavorful, this dressing goes well on many different salad greens, slaws and fruit salads. |
|
|
 |
|
|
|
| Not your ordinary cheese spread—this inventive, versatile rendition features Muenster, Mexican, parmesan, and goat cheeses that merge into a smooth, flavorful spread that can be used as a tasty topping for crackers and baguette slices or as an accompaniment to fruit and vegetables. |
|
|
 |
|
|
|
| An excellent appetizer and a great way to use leftover ham. |
|
|
 |
|
|
|
| Flavorful, moist cornbread cake great as a snack or dessert with rosemary. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Marketing Methods | Quality Factors | Purchasing Tips | Read the Label
Olive oil has been a staple in the Mediterranean diet for centuries and has also become very popular ... |
|
|
|
|
|
|
|
| Purchasing Tips | Cooking Tips | Cooking Oil Care | Olive Oil Tasting
Oils and Fats Purchasing Tips
Purchasing Tips
A product labeled "whipped butter" is ... |
|
|
|
|
|
|
|
| Types of Fat Structures | Fat Composition of Oils and Solid FatsThe Controversy over Coconut Oil | Olive Oil Nutritional Facts
Types of Fat Structures
All edible ... |
|
|
|
|
|
|
|
| Storage of Liquid Fats | Storage of Solid FatsDeep-Frying Safety Tips | Olive Oil Handling/Safety/Storage
Guidelines for Storage of Liquid Fats
General ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter. It is used as a topping for many foods, such ... |
|
|
|
|
|
|
|
| An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that ... |
|
|
|
|
|
|
|
| A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks. Fat is typically skimmed off the ... |
|
|
|
|
|
|
|
| Positive Descriptor of wine that fills the mouth. Although “fat” wines typically lack elegance, “fat” wine is highly valued by connoisseurs of sweet dessert wines. |
|
|
|
|
|
|
|
| A variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods. Substitute products exist with reduced fat and no fat and in different ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
