Oil or table fat, NFS vs. Margarine, stick vs. Shortening, NS as to vegetable or animal
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.
Oil or table fat, NFS has the most protein of the foods compared, at 0.29 g per 100g.
| Nutrient | Oil or table fat, NFS | Margarine, stick | Shortening, NS as to vegetable or animal |
|---|---|---|---|
| Protein | 0.29 G | 0.16 G | 0 G |
| Total lipid (fat) | 87.7 G | 80.7 G | 100 G |
| Carbohydrate, by difference | 0.18 G | 0.7 G | 0 G |
| Energy | 789 KCAL | 717 KCAL | 884 KCAL |
| Total Sugars | 0.17 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 10 MG | 3 MG | 1 MG |
| Iron, Fe | 0.1 MG | 0.06 MG | 0.07 MG |
| Potassium, K | 12 MG | 18 MG | 0 MG |
| Sodium, Na | 296 MG | 751 MG | 4 MG |
| Cholesterol | 71 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 22.9 G | 15.2 G | 25 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.