Margarine, light vs. Butter replacement, powder
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 | Margarine, light | Butter replacement, powder |
|---|---|---|
| Protein | 0.33 G | 2 G |
| Total lipid (fat) | 37.9 G | 1 G |
| Carbohydrate, by difference | 1.2 G | 89 G |
| Energy | 346 KCAL | 373 KCAL |
| Total Sugars | 0 G | 5.3 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 6 MG | 23 MG |
| Iron, Fe | 0.03 MG | 2 MG |
| Potassium, K | 45 MG | 2 MG |
| Sodium, Na | 586 MG | 1200 MG |
| Cholesterol | 0 MG | 2 MG |
| Fatty acids, total saturated | 8.6 G | 0.59 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.