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Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries

714 calories in 100 g

Calories in Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries Suggest a better name
714 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
7.14 calories / gram
21 Weight Watchers points
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Calorie Sources:99% fats; 1% proteins
Fats:80.20 g (722 calories, 80% by weight)
Carbohydrates:~
Proteins:1.90 g (8 calories, 2% by weight)
Alcohol:~
Water:15.80 g (16% by weight)
Fat Composition:61% monounsaturated; 27% saturated; 12% polyunsaturated
Trans Fat :24.74 g (25% by weight)
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tbsp
Food Group:Fats and Oils
USDA #:4665
Tags: margarine;
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Vitamin A:4286 IU
Retinol:981 mcg
Retinol Activity Equivalent:1.03 mg
α-Carotene:~
β-Carotene:610 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:20 mcg
Vitamin B-2:80 mcg
Vitamin B-3:50 mcg
Vitamin B-5:180 mcg
Vitamin B-6:10 mcg
Vitamin B-9:3 mcg
Food folate:3 mcg
Dietary Folate Equivalent:3 mcg
Folic acid:~
Vitamin B-12:0.21 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:400 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:4.60 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:106.20 mcg
Calcium (Ca):66 mg
Copper (Cu):~
Fluoride (F):~
Iron (Fe):~
Magnesium (Mg):6 mg
Manganese (Mn):~
Phosphorus (P):51 mg
Potassium (K):94 mg
Selenium (Se):~
Sodium (Na):0.88 g
Zinc (Zn):~
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.90 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:80.20 g
Saturated fatty acids:20.44 g
Monounsaturated fatty acids:46.69 g
Polyunsaturated fatty acids:9.26 g
Trans fatty acids:24.74 g
Trans-monoenoic:21.55 g
Trans-polyenoic:3.19 g
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:50 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.12 g
Pentadecanoic [15:0]:30 mg
Hexadecanoic/Palmitic [16:0]:9.60 g
Heptadecanoic/Margaric [17:0]:0.10 g
Octadecanoic/Stearic [18:0]:9.95 g
Eicosanoic/Arachidic [20:0]:0.28 g
Docosanoic/Behenic [22:0]:0.27 g
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:60 mg
[16:1 cis]:60 mg
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:46.63 g
[18:1 cis]:25.07 g
[18:1 trans]:21.55 g
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:8.47 g
[18:2 CLAs]:~
[18:2 i]:2.71 g
[18:2 Ω-6 c,c]:5.75 g
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.78 g
[18:3 Ω-3 c,c,c]:0.31 g
[18:3 Ω-6 c,c,c]:~
[18:3 i]:0.47 g
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]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2 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/_33S
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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