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Calories, Carbs, and Proteins in Margarine

Nutrition Facts

Serving Size
1 tsp

Amount Per Serving


% Daily Values*

Total Fat
80.5 g

Saturated Fat
16.7 g

Trans Fat

Polyunsaturated Fat
20900 g

Monounsaturated Fat
39300 g

Nutrition Summary

Calories: 719
Fat: 80.5 g
Carbs: 0.9 g
Protein: 0.9 g
There are 719 calories in 1 tsp of Margarine.
Calorie breakdown: 101% fat, 1% carbs, 1% protein.

Calories, carbohydrates, and proteins in margarine

Margarine has 719 calories for each 100 grams serving. A similar quantity of serving contains 0.9 grams of proteins and 0 grams of carbohydrates. The carbohydrates constitute 0 grams of sugar and 0 g of dietary fiber while the rest is complex carbs. The net carbs in margarine is 0.9 grams per 100 grams serving.

Vitamins and Minerals in Margarine

Vitamins in margarine

Margarine has 819 mcg of vitamin A, Retinol Activity Equivalents (RAE), as well as 0.2 mg of vitamin C in 100 grams. The same serving of 100 grams of margarine contains 0.01 mg of thiamin (B1), 0.037 mg riboflavin (B2), 0.023 mg niacin (B3), 0.009 mg of vitamin B6 and 1 mcg of folate (B9). Food folate in 100 grams serving of margarine amounts to 1 mcg while folate DFE is 1 mcg. In a serving of 100 grams of margarine, there is no choline, 610 mcg of carotene beta, 0 mcg of carotene alpha, 0 mcg of lycopene, and no vitamin K.

Minerals in margarine

There are 30 milligrams of calcium, 0 milligrams of iron, 42 g of potassium, and 3 mcg of magnesium in 100 grams of margarine. The same serving of margarine (100 grams) contains 23 mg of phosphorus, 943 mg of sodium, 0 mg of zinc, 0 micrograms of selenium, and mg of copper. In 100 g of margarine, there are 15.7 grams of water.

Cholesterol and fats in margarine

Margarine contains 0 milligrams of cholesterol, 80.5 grams of fat, and 16.7 grams of saturated fat. It contains 1500 mg of Omega 3s and 19,400 mg of Omega 6s. A portion of 100 grams of margarine will give you 39,300 mg of monounsaturated fatty acids (MUFAs) and a total of 20,900 milligrams of polyunsaturated fatty acids.
Data Sources:
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