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Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt

75 calories in 1 tbsp

Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt Suggest a better name
Weight Loss Rating:
Total Calories:75 calories in 1 tbsp
Serving Weight:1 tbsp = 14g ≈ 0.031lb ≈ 0.49oz
Caloric Density:5.33 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:99% fats; 1% carbohydrates
Fats:8.37 g (74 calories, 60% by weight)
Carbohydrates:0.12 g (1 calorie, 1% by weight)
Proteins:23.80 mg
Alcohol:~
Water:5.26 g (38% by weight)
Fat Composition:46% polyunsaturated; 33% monounsaturated; 21% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:140 mcg
Caffeine:~
Serving Sizes: 100 g
1 tbsp
Food Group:Fats and Oils
USDA #:4620
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Margarine, margarine-type vegetable oil spread, 70% fat, soybean and partially hydrogenated soybean, stick
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Vitamin A:501 IU
Retinol:107.52 mcg
Retinol Activity Equivalent:114.66 mcg
α-Carotene:~
β-Carotene:85.40 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:0.98 mcg
Vitamin B-2:2.80 mcg
Vitamin B-3:1.40 mcg
Vitamin B-5:~
Vitamin B-6:525 mcg
Vitamin B-9:0.14 mcg
Food folate:0.14 mcg
Dietary Folate Equivalent:0.14 mcg
Folic acid:~
Vitamin B-12:1.51 mcg
Added Vitamin B-12:~
Choline:1.43 mg
Vitamin C:14 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:2.96 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:14.18 mcg
Calcium (Ca):2.94 mg
Copper (Cu):~
Fluoride (F):~
Iron (Fe):~
Magnesium (Mg):280 mcg
Manganese (Mn):~
Phosphorus (P):2.24 mg
Potassium (K):4.20 mg
Selenium (Se):~
Sodium (Na):280 mcg
Zinc (Zn):~
Cholesterol:140 mcg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.12 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:23.80 mg
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:1.13 mg
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:8.37 g
Saturated fatty acids:1.69 g
Monounsaturated fatty acids:2.71 g
Polyunsaturated fatty acids:3.71 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:1.40 mg
Hexanoic/Caproic [6:0]:840 mcg
Octanoic/Caprylic [8:0]:1.26 mg
Decanoic/Capric [10:0]:9.80 mg
Dodecanoic/Lauric [12:0]:28 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:22.40 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.89 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.66 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]:7 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.67 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:26.60 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.32 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.38 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]:700 mcg
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.22 g
Caffeine:~
Theobromine:~
Product Type:Margarine
Weight Watchers Points:2 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?...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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