Margarine, regular, 80% fat, composite, tub
Category: Fats & Oils Characteristics: Without Salt
Nutrition Highlights
Serving Size
Calories
101
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Fat | 102 (100%) |
| Carbohydrate | 0.4 (0.4%) |
| Protein | 0.1 (0.1%) |
| Total | 101 (100%) |
Serving: 1 tbsp [14g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Fat | 11 (80.2%) |
| Water | 2.4 (17.1%) |
| Ash | 0.3 (1.8%) |
| Carbohydrate | 0.1 (0.8%) |
| Protein | 0.03 (0.2%) |
| Total | 14 (100%) |
Serving: 1 tbsp [14g]
Benefits
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It is a source of calories and a substitute for butter. As it contains 80% fat, it provides a high amount of calories per gram
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Being made from plant oils, it contains unsaturated fatty acids like monounsaturated and polyunsaturated fats which when consumed in moderation can help lower LDL cholesterol levels
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It does not contain salt which reduces the sodium content compared to regular salted margarine. Lower sodium intake is recommended for reducing blood pressure levels
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As a spread, it can be used in place of butter to add taste and moisture to breads, toast, biscuits and baked goods without significantly altering their nutritional profile
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Being a composite product with plant oils and other ingredients, it provides various micronutrients in small amounts depending on the specific formulation
Risks
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High in trans fats which increase risk of heart disease
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High in saturated fats which can raise LDL (bad) cholesterol levels
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Contains few nutrients compared to butter or olive oil
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May contain chemical residues from food processing
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Excess calories can contribute to weight gain
Additional Information
Margarine, regular, 80% fat, composite, tub, without salt, is a widely used alternative to butter that offers both nutritional benefits and risks. This product is primarily made from vegetable oils and is commonly used as a spread or for cooking and baking purposes. Let's delve into its nutritional profile to understand its advantages and potential drawbacks.
One of the main benefits of this margarine is its lower saturated fat content compared to butter. Saturated fats are known to increase LDL cholesterol levels, which can contribute to heart disease. By opting for margarine with 80% fat, you are reducing your intake of these harmful fats. Additionally, this margarine is typically free from cholesterol, which is only found in animal-based products. This makes it a suitable choice for individuals with high cholesterol levels or those following a plant-based diet.
Another advantage of this margarine is its higher unsaturated fat content. Unsaturated fats, including monounsaturated and polyunsaturated fats, are considered heart-healthy fats. They can help reduce LDL cholesterol levels and increase HDL cholesterol, which is beneficial for cardiovascular health. The vegetable oils used in margarine, such as soybean, canola, or sunflower oil, are rich in these unsaturated fats, making this product a good source of them.
Furthermore, many margarines are fortified with essential vitamins and minerals, including vitamin A, vitamin D, and vitamin E. These nutrients play vital roles in the body, supporting immune function, bone health, and acting as antioxidants. However, it's important to check the specific product's label to confirm the nutrient content and ensure it aligns with your dietary needs.
Despite these nutritional benefits, there are some potential risks associated with consuming this margarine. Firstly, it is important to note that margarine is a highly processed food. During the manufacturing process, hydrogenation is often used to solidify the vegetable oils and increase the product's shelf life. This process can lead to the formation of trans fats, which are known to be detrimental to health. Trans fats raise LDL cholesterol levels and lower HDL cholesterol, increasing the risk of heart disease. Therefore, it is crucial to choose margarines labeled as "trans fat-free" or "no hydrogenated oils" to avoid these harmful fats.
Additionally, some margarines may contain additives, such as emulsifiers and preservatives, to enhance texture and extend shelf life. While these additives are generally recognized as safe by regulatory authorities, some individuals may be sensitive or intolerant to them. It is advisable to read the ingredient list and opt for products with minimal additives if you have any known sensitivities.
In conclusion, regular margarine with 80% fat, composite, tub, without salt, offers several nutritional benefits. It is lower in saturated fats compared to butter, contains heart-healthy unsaturated fats, and is often fortified with essential vitamins and minerals. However, the potential risks lie in the processing methods used and the potential presence of trans fats and additives. To make the healthiest choice, opt for margarines that are labeled as "trans fat-free" or "no hydrogenated oils" and have minimal additives. As with any food product, moderation and balance are key to maintaining a healthy and varied diet.