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Margarine, regular, 80% fat, composite, stick, without salt

717 calories in 100 g

Calories in Margarine, regular, 80% fat, composite, stick, without salt
Margarine, regular, 80% fat, composite, stick, without salt Suggest a better name
717 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
7.17 calories / gram
21 Weight Watchers points
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Calorie Sources:100% fats
Fats:80.71 g (726 calories, 81% by weight)
Carbohydrates:0.70 g (3 calories, 1% by weight)
Proteins:0.16 g (1 calorie, 0% by weight)
Alcohol:~
Water:16.52 g (17% by weight)
Fat Composition:50% monounsaturated; 31% polyunsaturated; 19% saturated
Trans Fat :14.89 g (15% by weight)
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tbsp
1 pat (1" sq, 1/3" high)
1 stick
Food Group:Fats and Oils
USDA #:4617
Tags: margarine;
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Calories in Vegetable Oil Spread
Vitamin A:3577 IU
Retinol:768 mcg
Retinol Activity Equivalent:819 mcg
α-Carotene:~
β-Carotene:610 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:10 mcg
Vitamin B-2:30 mcg
Vitamin B-3:20 mcg
Vitamin B-5:~
Vitamin B-6:9 mcg
Vitamin B-9:1 mcg
Food folate:1 mcg
Dietary Folate Equivalent:1 mcg
Folic acid:~
Vitamin B-12:0.10 mcg
Added Vitamin B-12:~
Choline:12.40 mg
Vitamin C:200 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:9 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:93 mcg
Calcium (Ca):3 mg
Copper (Cu):~
Fluoride (F):~
Iron (Fe):60 mcg
Magnesium (Mg):3 mg
Manganese (Mn):~
Phosphorus (P):5 mg
Potassium (K):18 mg
Selenium (Se):~
Sodium (Na):2 mg
Zinc (Zn):~
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.70 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.16 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:80.71 g
Saturated fatty acids:15.18 g
Monounsaturated fatty acids:38.87 g
Polyunsaturated fatty acids:24.30 g
Trans fatty acids:14.89 g
Trans-monoenoic:~
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]:40 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8.43 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:6.17 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:40 mg
[16:1 cis]:40 mg
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:38.67 g
[18:1 cis]:24.48 g
[18:1 trans]:14.18 g
Eicosenoic/Gadoleic [20:1]:0.13 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:22.25 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:21.52 g
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.04 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
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]:6 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.92 g
Caffeine:~
Theobromine:~
Product Type:Margarine
Weight Watchers Points:21 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_1XH
Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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Margarine, regular, 80% fat, composite, tub, without salt
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