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Margarine or blended spread for bread, average - calories

g
portions (6g)
dl
tsp
tbsp

100 g: 553,30 kcal

Below the composition of the food (Margarine or blended spread for bread, average - weight 100 g) by energy source, energy / calories and protein, carbohydrate, fat, sugar and salt. See also the exact composition of the food.

Energy553,30 kcal
2315,43 kJ
% of energy
Fat61,62 g100 %
Carbohydrate0,77 g0 %
Protein0,36 g0 %
Sugar0,46 g
Saturated fat23,61 g
Salt1256,41 mg
All nutrition factorsAmount
alcohol0,00 g
calcium11,26 mg
carbohydrate, available0,77 g
carotenoids, total136,50 ug
cholesterol (gc)59,82 mg
energy,calculated2315,43 kJ
fat, total61,62 g
fatty acid 18:2 cis,cis n-6 (linoleic acid)7517,44 mg
fatty acid 18:3 n-3 (alpha-linolenic acid)3031,31 mg
fatty acid 20:5 n-3 (epa)0,00 mg
fatty acid 22:6 n-3 (dha)0,00 mg
fatty acids, total59,19 g
fatty acids, total monounsaturated cis21,48 g
fatty acids, total n-3 polyunsaturated3,03 g
fatty acids, total n-6 polyunsaturated7,59 g
fatty acids, total polyunsaturated10,91 g
fatty acids, total saturated23,61 g
fatty acids, total trans0,72 g
fibre, total0,00 g
fibre, water-insoluble0,00 g
folate, total1,08 ug
fructose0,00 g
galactose0,05 g
glucose0,05 g
iodide (iodine)9,80 ug
iron, total0,10 mg
lactose0,36 g
magnesium2,41 mg
maltose0,00 g
niacin equivalents, total0,04 mg
niacin, preformed (nicotinic acid + nicotinamide)0,00 mg
organic acids, total0,00 g
phosphorus10,20 mg
polysaccharides, non-cellulosic, water-soluble0,00 g
potassium9,25 mg
protein, total0,36 g
riboflavine0,01 mg
salt1256,41 mg
selenium, total0,22 ug
sodium493,10 mg
starch, total0,30 g
sterols, total155,51 mg
sucrose0,00 g
sugar alcohols0,00 g
sugars, total0,46 g
thiamin (vitamin b1)0,00 mg
tryptophan2,90 mg
vitamers pyridoxine (hydrochloride)0,00 mg
vitamin a retinol activity equivalents715,53 ug
vitamin b-12 (cobalamin)0,00 ug
vitamin c (ascorbic acid)0,02 mg
vitamin d13,69 ug
vitamin e alphatocopherol6,62 mg
vitamin k, total36,02 ug
zinc0,03 mg
The food source is the Fineli database of the Finnish Institute of Health and Welfare. Please note that there may be errors in the information and you should make interpretations and conclusions at your own risk. People with special diets should talk about changing their diet with a doctor in charge.