Butter replacement, powder vs. Margarine, light
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Butter replacement, powder has the most protein of the foods compared, at 2 g per 100g.
| Nutrient | Butter replacement, powder | Margarine, light |
|---|---|---|
| Protein | 2 G | 0.33 G |
| Total lipid (fat) | 1 G | 37.9 G |
| Carbohydrate, by difference | 89 G | 1.2 G |
| Energy | 373 KCAL | 346 KCAL |
| Total Sugars | 5.3 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 23 MG | 6 MG |
| Iron, Fe | 2 MG | 0.03 MG |
| Potassium, K | 2 MG | 45 MG |
| Sodium, Na | 1200 MG | 586 MG |
| Cholesterol | 2 MG | 0 MG |
| Fatty acids, total saturated | 0.59 G | 8.6 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.