Margarine

Margarine

1 Tbsp margarine (from liquid oil) contains:

100 cal;
.08 gm protein (incomplete);
11 gm fat;
.05 gm carbohydrate;
2.8 mg calcium;
2 mg phosphorus;
138 mg sodium;
3.2 mg potassium;
462 units A;
2.6 gm saturated fatty acids;
4 gm linoleic acid.

Used as a butter substitute, margarine is made up of vegetable oils, milk or cream, and various agents for flavoring and consistency; it also generally has added vitamin A to approximate that of butter and it also duplicates butter in the number of calories it provides. By law, margarines must have 80 percent fat: those made with hydrogenated and partially hardened fats as the major ingredient (the first mentioned in the list of ingredients) are high in saturated fats; those with un hydrogenated liquid vegetable oils are low in saturated fats and are recommended for persons with heart problems and for anyone concerned about cholesterol levels. Those made with liquid corn, safflower, cottonseed, or soybean oil are the most beneficial, being the richest in linoleic acid, which is necessary for growth and energy, for the body’s production of lecithin, for maintenance of the adrenal glands, for proper bile production, for stimulating growth of the intestinal bacteria that manufacture the body’s supply of B vitamins, for healthy hair and skin, and for maintenance of proper weight by aiding against water retention, regulating the body’s absorption of sugars and satisfying the appetite for a longer time. Linoleic acid may be a factor in aiding against menstrual difficulties, abnormal clotting, eczema and dry skin, thin dry hair, impaired reproductive capacity, and decreased sexual interest. The fat provided by margarine can also aid in the body’s absorption of calcium and of the fat soluble vitamins A, D, E, and K. Diet margarines, which have only half the calories of regular margarine, are mainly water and have only about half the fat content of regular margarine.