Nutrients, Calories, Benefits of Margarine (spread) Based On Vegetable Oil, 67-70% Fat

Published on: 01/06/2022

Calories in Margarine (spread) Based On Vegetable Oil, 67-70% Fat

Margarine (spread) Based On Vegetable Oil, 67-70% Fat contains 606 kCal calories per 100g serving. The reference value of daily consumption of Margarine (spread) Based On Vegetable Oil, 67-70% Fat for adults is 606 kCal.

The following foods have approximately equal amount of calories:

Peanut paste with omega-3 (608kCal)
Margarine (spread), "Omega Plus Spread" by SMART BALANCE (with phytosterols and fish oil) (605kCal)
Margarine (spread) based on vegetable oil, 67-70% fat (606kCal)
Nuts, peanut mixture, dry roast, without salt (607kCal)
Nuts, peanut mixture, fried in oil with salt (607kCal)
Nuts, peanut mixture, fried in oil without salt (607kCal)
Nuts, peanut mixture, fried in oil, slightly salted (607kCal)
Almonds fried in oil are slightly salted (607kCal)
Almonds fried in oil with salt, with smoked aroma (607kCal)
Almonds fried in oil with salt (607kCal)

Carbohydrates in Margarine (spread) Based On Vegetable Oil, 67-70% Fat

Margarine (spread) Based On Vegetable Oil, 67-70% Fat have 0.59 g of carbohydrate per 100g serving, which is 9% of the daily value. Carbohydrates are a key source of energy for muscles to help you fuel, perform and recover. Carbohydrates are also important for optimal physical and mental performance. The reference value of daily consumption of Margarine (spread) Based On Vegetable Oil, 67-70% Fat for adults is 0.59 g. 0.59 g of carbohydrates are equal to 2.36 kCal. A medium 5.3 oz skin-on potato contains 26 grams of carbohydrates. Many of today’s most popular fad diets recommend restricting all or specific carbohydrate-rich foods. This is unfortunate because carbohydrates have many important functions and eliminating them from the diet is neither necessary nor healthy.

Proteins in Margarine (spread) Based On Vegetable Oil, 67-70% Fat

Margarine (spread) Based On Vegetable Oil, 67-70% Fat contains 0.07 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Margarine (spread) Based On Vegetable Oil, 67-70% Fat

Margarine (spread) Based On Vegetable Oil, 67-70% Fat contains 68.29 g fats per 100g serving. 68.29 g of fats are equal to 546.32 calories (kCal).

Vitamins and other nutrients in Margarine (spread) Based On Vegetable Oil, 67-70% Fat

Nutrient	Content	Reference
Calories	606kCal	606kCal
Proteins	0.07g	0g
Fats	68.29g	68g
Carbohydrates	0.59g	1g
Water	29.52g	30g
Ash	1.53g	2g
Vitamin E, alpha tocopherol, TE	13mg	13mg
beta Tocopherol	0.26mg	0mg
gamma Tocopherol	29.25mg	29mg
tocopherol delta	9.33mg	9mg
Sodium, Na	536mg	536mg
Sera, S	0.7mg	1mg
Trans fats	3.265g	3g
monounsaturated trans fats	2.914g	3g
Saturated fatty acids	16.688g	17g
8: 0 Caprilova	0.016g	0g
10: 0 Capricorn	0.082g	0g
12: 0 Laurinovaya	0.064g	0g
14: 0 Myristinova	0.237g	0g
15: 0 Pentadecane	0.018g	0g
16: 0 Palmitic	12.268g	12g
17: 0 Margarine	0.06g	0g
18: 0 Stearin	3.458g	3g
20: 0 Arachin	0.246g	0g
22: 0 Begen	0.169g	0g
24: 0 Lignocerin	0.071g	0g
Monounsaturated fatty acids	24.748g	25g
16: 1 Palmitoleic	0.078g	0g
16: 1 cis	0.078g	0g
17: 1 Heptadecene	0.029g	0g
18: 1 Olein (omega-9)	24.299g	24g
18: 1 cis	21.385g	21g
18: 1 trans	2.914g	3g
20: 1 Gadolein (omega-9)	0.34g	0g
22: 1 Eruga (omega-9)	0.003g	0g
22: 1 cis	0.003g	0g
Polyunsaturated fatty acids	23.794g	24g
18: 2 Linoleum	20.82g	21g
18: 2 trans isomer, not determined	0.351g	0g
18: 2 Omega-6, cis, cis	20.432g	20g
18: 2 Conjugated linoleic acid	0.037g	0g
18: 3 Linolenic	2.939g	3g
18: 3 Omega-3, alpha-linolenic	2.925g	3g
18: 3 Omega-6, gamma-linolenic	0.014g	0g
20: 2 Eicosadiene, Omega-6, cis, cis	0.017g	0g
20: 3 Eicosatriene	0.014g	0g
20: 3 Omega-6	0.014g	0g
Omega-3 fatty acids	2.929g	3g
22: 5 Docosapentaenoic (DPC), Omega-3	0.004g	0g
Omega-6 fatty acids	20.477g	20g

Nutrition Facts About Margarine (spread) Based On Vegetable Oil, 67-70% Fat

The Power of Allium Vegetables: Health Benefits and Recipes

The Health Benefits of Allium Vegetables

Allium vegetables are a group of plants that belong to the onion family. They are not only known for their strong flavor but also for their numerous health benefits. These vegetables are rich in antioxidants, vitamins, and minerals that can contribute to overall well-being.

Antioxidant Power of Allium Vegetables

Allium vegetables such as garlic, onions, leeks, and shallots are packed with antioxidants like allicin and quercetin. These compounds help protect the body against oxidative stress and reduce the risk of chronic diseases.

Heart Health Benefits

Studies have shown that consuming allium vegetables can have a positive effect on heart health. They can help lower cholesterol levels, reduce blood pressure, and improve circulation, ultimately reducing the risk of heart disease.

Immune-Boosting Properties

Allium vegetables are known for their immune-boosting properties. They can help strengthen the immune system, making the body more resilient to infections and illnesses.

Weight Management and Digestive Health

Adding allium vegetables to your diet can aid in weight management and promote digestive health. These vegetables are low in calories and high in fiber, helping you feel full and satisfied while supporting a healthy digestive system.

Incorporating Allium Vegetables into Your Diet

There are countless ways to incorporate allium vegetables into your diet. You can add them to salads, stir-fries, soups, and stews for an extra burst of flavor and nutrition. Experiment with different cooking methods to find your favorite way to enjoy these versatile vegetables.

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The Health Benefits of a Vegan Diet

Switching to a vegan diet can have numerous positive effects on your health. By eliminating animal products and focusing on plant-based foods, you can experience a wide range of benefits.

Improved Heart Health

Studies have shown that vegans have a lower risk of heart disease compared to non-vegans. A diet rich in fruits, vegetables, whole grains, and nuts can help lower cholesterol levels and reduce the risk of heart attacks and strokes.

Weight Management

Following a vegan diet can also aid in weight management. Plant-based foods are generally lower in calories and saturated fats, making it easier to maintain a healthy weight. Additionally, the high fiber content of vegan foods can help you feel full and satisfied.

Lower Risk of Chronic Diseases

Vegans have been found to have a lower risk of developing certain chronic diseases, such as type 2 diabetes, hypertension, and certain types of cancer. The abundance of antioxidants and phytochemicals in plant-based foods can help protect against cell damage and inflammation.

Improved Digestive Health

Plant-based diets are typically high in fiber, which is essential for digestive health. Fiber helps promote regular bowel movements, prevent constipation, and maintain a healthy gut microbiome. This can reduce the risk of digestive issues such as irritable bowel syndrome and diverticulitis.

Boosted Energy Levels

Many people report feeling more energetic and alert after transitioning to a vegan diet. Plant-based foods are rich in vitamins, minerals, and antioxidants that can support overall energy levels and mental clarity. By fueling your body with nutrient-dense foods, you can experience sustained energy throughout the day.

Nutrition in 2025: Personalized Diets, Plant-Based Revolution, and More

The Future of Nutrition in 2025

As we look ahead to the year 2025, the landscape of nutrition is set to undergo significant changes and advancements. From personalized diets to innovative food technologies, the future of nutrition holds great promise for improving health and well-being.

Personalized Nutrition

Personalized nutrition is a growing trend that aims to provide tailored dietary recommendations based on individual needs, preferences, and genetic makeup. By leveraging data from genetic testing, microbiome analysis, and lifestyle factors, individuals can receive customized meal plans that optimize their health and performance.

Plant-Based Revolution

The shift towards plant-based diets is expected to continue in 2025, driven by concerns for sustainability, animal welfare, and health. Plant-based alternatives to meat and dairy products are becoming increasingly popular, offering consumers a more environmentally friendly and ethical choice.

Functional Foods and Nutraceuticals

Functional foods and nutraceuticals, which provide health benefits beyond basic nutrition, are projected to gain traction in 2025. From fortified beverages to immune-boosting snacks, these products offer convenient ways to support overall wellness and address specific health concerns.

Technology and Nutrition

Advancements in technology are poised to revolutionize the way we approach nutrition in 2025. From smart kitchen appliances that streamline meal preparation to wearable devices that track nutrient intake, technology is empowering individuals to make more informed choices about their diet and lifestyle.

Sustainable Eating Practices

With a growing emphasis on sustainability and environmental conservation, sustainable eating practices are set to become mainstream in 2025. From reducing food waste to supporting local farmers and producers, individuals are increasingly mindful of the impact their food choices have on the planet.