Margarine (Industry Soy – Partially Hydrogenated Soybean Oil)
Margarine, commonly made with partially hydrogenated soybean oil, is a versatile ingredient frequently used in baking, cooking, and as a base for sauces and candies. It is valued for its ability to provide a rich, creamy texture in a variety of recipes, especially when a substitute for butter is needed. While it serves an important role in the kitchen, it’s important to understand its nutritional profile to make informed choices.
Nutritional Information (per 100g serving):
| Nutrient | Amount |
|---|---|
| Energy | 714 kcal |
| Protein | 0.18 g |
| Fat | 80.0 g |
| Saturated Fats | 16.32 g |
| Carbohydrates | 0.71 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 3.0 mg |
| Iron | 0.12 mg |
| Magnesium | 1.0 mg |
| Phosphorus | 5.0 mg |
| Potassium | 18.0 mg |
| Sodium | 886.0 mg |
| Zinc | 0.11 mg |
| Copper | 0.0 mcg |
| Manganese | 0.0 mg |
| Selenium | 0.0 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (B1) | 0.012 mg |
| Riboflavin (B2) | 0.0 mg |
| Niacin (B3) | 0.003 mg |
| Vitamin B6 | 0.0 mg |
| Folate (B9) | 1.0 mcg |
| Vitamin B12 | 0.21 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 6.23 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information:
Margarine made from partially hydrogenated soybean oil is likely to contain soy, making it unsuitable for individuals with soy allergies. While it may not contain dairy, cross-contamination in manufacturing facilities could be a risk for those with dairy sensitivities. Always check labels for the most current allergen information before use.
Dietary Considerations:
- Vegetarian/Vegan: Suitable for vegetarian and vegan diets as it is made from plant-based oils.
- Low-Carb: With only 0.71g of carbohydrates per 100g, it can fit into low-carb and ketogenic diets.
- Gluten-Free: Generally, margarine made from soybean oil is gluten-free, but it’s essential to verify product labeling to ensure no cross-contamination.
- Low in Protein: If you are seeking higher-protein food options, margarine will not contribute significantly to your intake.
Advice:
Margarine is a useful substitute for butter in many recipes, especially for baking or frying. Its high fat content can help create a tender, flaky texture in baked goods such as pastries and cakes. However, due to the presence of saturated fats from the hydrogenation process, it’s important to consume margarine in moderation. Opting for varieties with reduced or no trans fats, or those that use non-hydrogenated oils, can offer a healthier alternative while still achieving the desired texture and taste.
Conclusion:
Margarine, derived from partially hydrogenated soybean oil, is an essential ingredient in many kitchens, offering a creamy texture for various recipes. While it is low in protein and carbohydrates, its high fat content, particularly in the form of saturated fats, means it should be consumed in moderation. Always check labels for allergens and dietary considerations, especially if you have sensitivities to soy or other ingredients.
