Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt
Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt is a fat/oil, with a high energy density of 533 kcal per 100g. It is an excellent source of Vitamin B12, Vitamin A (RAE) and Vitamin B6, providing 450%, 397% and 288% of the Daily Value respectively. This fat/oil is high in fat. Dietary fats and oils are concentrated energy sources and carriers of fat-soluble vitamins. Their fatty acid composition — the balance of saturated, monounsaturated, and polyunsaturated fats — determines their nutritional impact. Our database tracks 62 nutrients for this food, plus environmental footprint data.
Top Nutrients
Data for 62 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 37.6 | g | — | 1% |
| Calories SR | 533 | kcal | — | — |
| Energy (kJ) SR | 2,230 | kj | — | — |
| Protein SR | 0.17 | g | — | 0% |
| Total Fat SR | 59.8 | g | — | — |
| Carbohydrate SR | 0.86 | g | — | 1% |
| Fiber SR | 0 | g | — | — |
| Total Sugars SR | 0 | g | — | — |
| Ash SR | 1.6 | g | — | — |
Minerals 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 21.0 | mg | — | 2% |
| Iron SR | 0 | mg | — | — |
| Magnesium SR | 2.0 | mg | — | 0% |
| Phosphorus SR | 16.0 | mg | — | 2% |
| Potassium SR | 30.0 | mg | — | 1% |
| Sodium SR | 2.0 | mg | — | 0% |
| Zinc SR | 0 | mg | — | — |
| Copper SR | 0 | mg | — | — |
| Selenium SR | 0 | µg | — | — |
Vitamins 24
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 3,577 | µg | — | 397% |
| Vitamin A (IU) SR | 819 | IU | — | — |
| Retinol SR | 768 | µg | — | — |
| Beta-Carotene SR | 610 | µg | — | — |
| Alpha-Carotene SR | 0 | µg | — | — |
| Beta-Cryptoxanthin SR | 0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 0 | µg | — | — |
| Vitamin C SR | 0.10 | mg | — | 0% |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) SR | 0 | IU | — | — |
| Vitamin E SR | 21.1 | mg | — | 141% |
| Vitamin K1 SR | 101 | µg | — | 84% |
| Thiamin (B1) SR | 0.007 | mg | — | 1% |
| Riboflavin (B2) SR | 0.03 | mg | — | 2% |
| Niacin (B3) SR | 0.02 | mg | — | 0% |
| Vitamin B6 SR | 3.8 | mg | — | 288% |
| Folate SR | 1.0 | µg | — | 0% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) SR | 1.0 | µg | — | — |
| Folate (DFE) SR | 1.0 | µg | — | — |
| Vitamin B12 SR | 10.8 | µg | — | 450% |
| Choline SR | 10.2 | mg | — | 2% |
| Betaine SR | 8.1 | mg | — | — |
Fatty Acids 7
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 12.1 | g | — | — |
| Monounsaturated Fat SR | 19.3 | g | — | — |
| Polyunsaturated Fat SR | 26.5 | g | — | — |
| Cholesterol SR | 1.0 | mg | — | — |
| Omega-3 EPA SR | 0 | g | — | — |
| Omega-3 DPA SR | 0.005 | g | — | — |
| Omega-3 DHA SR | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0.01 | g | — | — |
| Caproic Acid (6:0) SR | 0.006 | g | — | — |
| Caprylic Acid (8:0) SR | 0.009 | g | — | — |
| Capric Acid (10:0) SR | 0.07 | g | — | — |
| Lauric Acid (12:0) SR | 0.20 | g | — | — |
| Myristic Acid (14:0) SR | 0.16 | g | — | — |
| Palmitic Acid (16:0) SR | 6.4 | g | — | — |
| Stearic Acid (18:0) SR | 4.8 | g | — | — |
| Linoleic Acid (18:2) SR | 23.7 | g | — | 140% |
| Linolenic Acid (18:3) SR | 2.7 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin A is fat-soluble and requires dietary fat for absorption. Adding fat to a meal significantly increases beta-carotene and retinol absorption.
Ribaya-Mercado et al., Am J Clin Nutr, 2007
Vitamin E is fat-soluble and absorbed alongside dietary fats via micelle formation in the small intestine. Low-fat diets reduce vitamin E absorption.
Traber, Free Radic Biol Med, 2007
Vitamin K is fat-soluble. Absorption increases significantly when consumed with dietary fat, particularly for phylloquinone (K1) from plant sources.
Gijsbers et al., Br J Nutr, 1996
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Other Vegetables” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Vegetable Oils
Top 10 countries by per capita supply of the “Vegetable Oils” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+135%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Fats and Oils
Frequently Asked Questions
How many calories are in Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt?
Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt contains 533 kcal per 100 grams, making it a very calorie-dense food. The energy comes from 0.17g of protein (0% of calories), 59.8g of fat (101%), and 0.86g of carbohydrates (1%). Fat is the primary energy source.
What is Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt most nutritious for?
The standout nutrient in Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt is Vitamin B12, providing 10.8 µg per 100g (450% of the Daily Value). It is also a notable source of Vitamin A (RAE) (397% DV). Our database tracks 62 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt high in protein?
At 0.17g per 100 grams, Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt is not a significant source of protein. Pair with protein-rich foods like legumes, meat, fish, or dairy to meet daily protein needs.
How much fiber is in Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt?
Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt contains no dietary fiber. This is typical for this type of food. Pair with plant-based foods to ensure adequate fiber intake.