Margarine vs Butter replacement
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy is higher in more vitamins & minerals
Calories (kcal)
Margarine 714
Butter replacement 373
Protein (g)
Margarine 0.180
Butter replacement 2.00
Carbs (g)
Margarine 0.710
Butter replacement 89.0
Fat (g)
Margarine 80.0
Butter replacement 1.00
Fiber (g)
Margarine 0
Butter replacement 0
Quick answers
Which has more protein?
Butter replacement, without fat, powder — 2.00g vs 0.180g per 100g.
Which has fewer calories?
Butter replacement, without fat, powder — 373 vs 714 kcal per 100g.
Which is more nutrient-dense?
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Margarine | Butter replacement | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 714 kcal | 373 kcal | +91% |
| Macronutrients | |||
| Water | 17.2 g | 5.00 g | +243% |
| Protein | 0.180 g | 2.00 g | -91% |
| Total lipid (fat) | 80.0 g | 1.00 g | +7900% |
| Carbohydrate, by difference | 0.710 g | 89.0 g | -99% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 16.3 g | 0.589 g | +2671% |
| Fatty acids, total monounsaturated | 37.5 g | 0.276 g | +13472% |
| Fatty acids, total trans | 20.6 g | — | |
| Cholesterol | 0 mg | 2.00 mg | -100% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | 0.012 mg | 0 mg | |
| Riboflavin (Vitamin B2) | 0 mg | 0 mg | = |
| Niacin (Vitamin B3) | 0.003 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 0 mg | — | |
| Vitamin B-6 — Pyridoxine | 0 mg | 0 mg | = |
| Biotin (Vitamin B7) | 1.00 ug | 0 ug | |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | — | 0.400 mg | |
| Vitamin B-12 — Cobalamin | 0.210 ug | 0 ug | |
| Vitamin A, RAE | — | 0 ug | |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | 6.23 mg | 0 mg | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 3.00 mg | 23.0 mg | -87% |
| Iron, Fe | 0.120 mg | 2.00 mg | -94% |
| Magnesium, Mg | 1.00 mg | 0 mg | |
| Phosphorus, P | 5.00 mg | 8.00 mg | -37% |
| Potassium, K | 18.0 mg | 2.00 mg | +800% |
| Sodium, Na | 886 mg | 1200 mg | -26% |
| Zinc, Zn | 0.110 mg | 0 mg | |
| Copper, Cu | — | 0 mg | |
| Selenium, Se | — | 0 ug | |
| Other Nutrients | |||
| Energy | 2989 kj | 1561 kj | +91% |
| Ash | 1.94 g | 3.00 g | -35% |
| Total Sugars | 0 g | 5.30 g | -100% |
| Folic acid (Vitamin B9 — synthetic) | 1.00 ug | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 1.00 ug | 0 ug | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | 3571 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | 75.0 ug | 0 ug | |
| SFA 4:0 (Butyric acid) | 0 g | 0.029 g | -100% |
| SFA 6:0 (Caproic acid) | 0 g | 0.017 g | -100% |
| SFA 8:0 (Caprylic acid) | 0 g | 0.011 g | -100% |
| SFA 10:0 (Capric acid) | 0 g | 0.026 g | -100% |
| SFA 12:0 (Lauric acid) | 0.179 g | 0.031 g | +477% |
| SFA 14:0 (Myristic acid) | 0.106 g | 0.092 g | +15% |
| SFA 15:0 (Pentadecanoic acid) | 0.038 g | — | |
| SFA 16:0 (Palmitic acid) | 8.91 g | 0.253 g | +3423% |
| SFA 17:0 (Margaric acid) | 0.091 g | — | |
| SFA 18:0 (Stearic acid) | 6.47 g | 0.111 g | +5724% |
| SFA 20:0 (Arachidic acid) | 0.260 g | — | |
| SFA 22:0 (Behenic acid) | 0.269 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.053 g | 0.020 g | +165% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.053 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 37.3 g | 0.243 g | +15259% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 18.4 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.084 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 22.4 g | 0.057 g | +39237% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 19.7 g | 0.039 g | +50323% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 18.4 g | — | |
| PUFA 18:2 i | 1.26 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 2.76 g | 0.018 g | +15217% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 2.41 g | — | |
| PUFA 18:3i | 0.343 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | 19.0 g | — | |
| TFA 18:1 t | 19.0 g | — | |
| Fatty acids, total trans-polyenoic | 1.61 g | — | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy nutrition facts Butter replacement, without fat, powder nutrition facts Compare other foods →
Dig deeper — biggest differences
Potassium, K +800% in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy Iron, Fe -94% in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy Protein -91% in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy Calcium, Ca -87% in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
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