Margarine, tub vs. Butter replacement, liquid vs. Margarine, NFS
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.
Margarine, tub has the most protein of the foods compared, at 0.17 g per 100g.
| Nutrient | Margarine, tub | Butter replacement, liquid | Margarine, NFS |
|---|---|---|---|
| Protein | 0.17 G | 0.17 G | 0.17 G |
| Total lipid (fat) | 59.8 G | 59.8 G | 65 G |
| Carbohydrate, by difference | 0.86 G | 0.86 G | 0.82 G |
| Energy | 533 KCAL | 533 KCAL | 579 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 21 MG | 21 MG | 16 MG |
| Iron, Fe | 0 MG | 0 MG | 0.02 MG |
| Potassium, K | 30 MG | 30 MG | 27 MG |
| Sodium, Na | 674 MG | 615 MG | 694 MG |
| Cholesterol | 1 MG | 1 MG | 1 MG |
| Fatty acids, total saturated | 12.1 G | 12.1 G | 12.9 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.