Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, with salt

1205 calories in 1 cup

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Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, with salt Suggest a better name
Weight Loss Rating:
Total Calories:1205 calories in 1 cup
Serving Weight:1 cup = 229g ≈ 0.505lb ≈ 8.08oz
Caloric Density:5.26 calories / gram
Weight Watchers Counter:35 Weight Watchers points
 
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Calorie Sources:100% fats
Fats:135.50 g (1198 calories, 59% by weight)
Carbohydrates:~
Proteins:1.37 g (5 calories, 1% by weight)
Alcohol:~
Water:88.58 g (39% by weight)
Fat Composition:45% polyunsaturated; 37% monounsaturated; 18% saturated
Trans Fat :16.88 g (7% by weight)
Dietary Fiber:~
Cholesterol:2.29 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tbsp
1 tsp
Food Group:Fats and Oils
USDA #:4614
Tags: margarine; spread;
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Calories in Vegetable Oil Spread
Vitamin A:8178 IU
Retinol:1.76 mg
Retinol Activity Equivalent:1.88 mg
α-Carotene:~
β-Carotene:1.40 mg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:16.03 mcg
Vitamin B-2:45.80 mcg
Vitamin B-3:22.90 mcg
Vitamin B-5:68.70 mcg
Vitamin B-6:13.74 mcg
Vitamin B-9:2.29 mcg
Food folate:2.29 mcg
Dietary Folate Equivalent:2.29 mcg
Folic acid:~
Vitamin B-12:0.16 mcg
Added Vitamin B-12:~
Choline:28.40 mg
Vitamin C:229 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:11.45 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:231.98 mcg
Calcium (Ca):48.09 mg
Copper (Cu):~
Fluoride (F):~
Iron (Fe):~
Magnesium (Mg):4.58 mg
Manganese (Mn):~
Phosphorus (P):36.64 mg
Potassium (K):68.70 mg
Selenium (Se):~
Sodium (Na):1.80 g
Zinc (Zn):~
Cholesterol:2.29 mg
Phytosterols:~
Campesterol:64.12 mg
Stigmasterol:57.25 mg
β-sitosterol:0.17 g
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.37 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:135.50 g
Saturated fatty acids:22.99 g
Monounsaturated fatty acids:46.51 g
Polyunsaturated fatty acids:56.52 g
Trans fatty acids:16.88 g
Trans-monoenoic:15.76 g
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:91.60 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:13.30 g
Heptadecanoic/Margaric [17:0]:0.14 g
Octadecanoic/Stearic [18:0]:8.29 g
Eicosanoic/Arachidic [20:0]:0.44 g
Docosanoic/Behenic [22:0]:0.50 g
Tetracosanoic/Lignoceric [24:0]:0.18 g
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:91.60 mg
[16:1 cis]:91.60 mg
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:46.24 g
[18:1 cis]:30.46 g
[18:1 trans]:15.76 g
Eicosenoic/Gadoleic [20:1]:0.16 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:49.49 g
[18:2 CLAs]:~
[18:2 i]:1.10 g
[18:2 Ω-6 c,c]:48.36 g
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:6.05 g
[18:3 Ω-3 c,c,c]:6.05 g
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:0.96 g
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:3.89 g
Caffeine:~
Theobromine:~
Product Type:Margarine
Weight Watchers Points:35 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
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Did you know?...Popcorn pops because water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, the droplet of moister turns to steam and the steam builds up pressure until the kernel finally explodes to many times its original volume.
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