Margarine, margarine-type vegetable oil spread, 70% fat, soybean and partially hydrogenated soybean, stick vs Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries
Margarine, margarine-type vegetable oil spread, 70% fat, soybean and partially hydrogenated soybean, stick has more carbohydrates. Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has more fat. Values are per 100 g.
| Nutrient per 100 g | Margarine, margarine-type vegetable oil spread, 70% fat, soybean and partially hydrogenated soybean, stick | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries |
|---|---|---|
| Calories | 628.0 kcal | 628.0 kcal |
| Protein | 0.3 g | 0.0 g |
| Carbohydrates | 1.5 g | 0.0 g |
| Fiber | - | 0.0 g |
| Fat | 70.2 g | 71.0 g |