Margarine

Oil And FatButter SubstitutesPlant-based FatsEmulsified SpreadsAllergen: SoyButteryCreamyRichSaltyNeutral

Nutrition (per 100 g)

Calories: 717
Protein (g): 0
Fat (g): 80
Carbs (g): 0
Fiber (g): —
Sodium (mg): —

Values vary by brand and fat content; stick margarines are typically ~80% fat for baking while tub spreads may contain more water and emulsifiers.

Storage

Room temp: up to 3 days
Refrigerated: up to 90 days
Frozen: up to 240 days

Margarine is a water-in-oil emulsion made primarily from refined vegetable oils (such as soybean, canola, or palm), water, and emulsifiers, often colored with beta-carotene and optionally salted. It was developed as a butter alternative and, in its stick form, is typically formulated to about 80% fat to emulate butter’s performance in cooking and baking.

Modern margarines are commonly non-hydrogenated, minimizing trans fats compared to older formulations, though composition varies by brand and product type. Stick margarines generally behave most like butter in doughs and pastries, while softer tub spreads melt readily and are best suited to spreading and finishing rather than high-heat sautéing or laminated baking.