Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy vs Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries has more protein. Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has more carbohydrates. Values are per 100 g.
| Nutrient per 100 g | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy | Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries |
|---|---|---|
| Calories | 714.6 kcal | 714.0 kcal |
| Protein | 0.2 g | 1.9 g |
| Carbohydrates | 0.7 g | 0.0 g |
| Fiber | 0.0 g | 0.0 g |
| Fat | 80.0 g | 80.2 g |