USDA Standard Reference · Fats and Oils
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries
According to USDA FoodData Central (FDC ID 173605, data refreshed July 2026), nutrition facts per 100g, sourced verbatim.
- 714
- Calorieshigh density
- 1.9g
- Proteinlow · 4% DV
- 80.2g
- Fathigh · 103% DV
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries contains 714 calories per 100g according to USDA FoodData Central. It has 1.9g of protein, 80.2g of fat, and 0g of carbohydrates per 100g. Data is sourced verbatim from the USDA Standard Reference database, refreshed July 2026.
- More protein than 20% of USDA whole foods
The verdict
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries carries 1.9g of protein per 100g, more than 20% of USDA whole foods.
- 1.9g
- protein per 100g
- Top 80%
- protein vs USDA whole foods
- 714
- calories per 100g
Percentile computed against the 7,880 USDA SR Legacy and Foundation whole foods with a protein value, not branded or processed items.
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries contains 714 calories per 100g, according to the USDA FoodData Central database. Below you will find a complete nutrient breakdown including vitamins, minerals, and daily value percentages based on a 2,000 calorie diet. Values are normalized to a 100g serving per the USDA FoodData Central standardization. Source: USDA laboratory analysis and manufacturer-reported label data for food products sold in the United States.
Where this data comes from
USDA FoodData Central is the United States government's authoritative reference for food composition, maintained by the Agricultural Research Service and updated as new laboratory analyses and manufacturer submissions are processed. Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries is catalogued there as FDC ID 173605, a usda standard reference entry, in the "Fats and Oils" food group. Every figure on this page comes from USDA laboratory analysis under the FDC USDA Standard Reference program, standardized to 100 g so it can be compared fairly against any other food in the database. Values are shown on the USDA per-100 g basis.
By the per-100g standardization, Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries reads as high sodium within common dietary frameworks. Compare it against 6 nutritionally similar items in Nearby Foods below, or browse the whole Fats and Oils group for context.
Allergen indicators
Our text scan flagged these FDA Big 9 major-allergen indicators in this product's name and brand description:
- Milk
- Soy
Always verify with the physical package label. Our detection is a keyword scan over USDA-published product names and brand text, it is conservative-positive (flags likely allergens) but cannot guarantee completeness or accuracy. Manufacturers may reformulate without notice; consumers with anaphylaxis-risk allergies must rely on the FDA-mandated ingredient and allergen statement printed on the package itself.
Where the calories mostly come from
Values per 100g
Macro Breakdown
714 kcal = 36% of FDA 2,000 kcal Daily Value
Values shown per 100g, the USDA FoodData Central standardization. Serving size for this entry is not declared in the USDA release.
How Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries compares to Fats and Oils
Per 100 g, against the average across all fats and oils foods in USDA FoodData Central.
89% Higher in protein than 89% of fats and oils on record, a standout in its group.
Category averages computed live across the USDA Fats and Oils group. Compare against a specific food →
Where Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries ranks on protein
Its 1.9g of protein per 100g placed against every USDA reference (whole) food, the 7,880 SR Legacy and Foundation items with a protein value.
Protein per 100g - Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries vs every USDA reference food
USDA reference (whole) foods with a protein value
2 20th percentile higher than 20% of 7,880 USDA reference foods
Each bar is a band; taller bars hold more USDA reference foods. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Source USDA FoodData Central, SR Legacy & Foundation · July 2026
Where Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries sits among Fats and Oils
Plotted by protein and calorie percentile among the 106 Fats and Oils foods with both values, not raw amounts, so foods of very different sizes compare fairly.
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries: 89th protein percentile, 85th calorie percentile among Fats and Oils foods
Read the chart as text
- Creamy dressing, made with sour cream and/or buttermilk and oil, reduced calorie: Protein percentile 84, Calorie percentile 21
- Salad dressing, blue or roquefort cheese dressing, fat-free: Protein percentile 86, Calorie percentile 13
- Salad dressing, peppercorn dressing, commercial, regular: Protein percentile 77, Calorie percentile 74
- Creamy dressing, made with sour cream and/or buttermilk and oil, reduced calorie, cholesterol-free: Protein percentile 71, Calorie percentile 18
- Margarine-like, vegetable oil-butter spread, reduced calorie, tub, with salt: Protein percentile 71, Calorie percentile 58
- Salad dressing, sweet and sour: Protein percentile 2, Calorie percentile 0
- Salad dressing, buttermilk, lite: Protein percentile 78, Calorie percentile 26
- Salad dressing, russian dressing: Protein percentile 57, Calorie percentile 46
- Salad dressing, mayonnaise, regular: Protein percentile 68, Calorie percentile 81
- Salad dressing, french dressing, commercial, regular, without salt: Protein percentile 58, Calorie percentile 59
- Salad dressing, honey mustard dressing, reduced calorie: Protein percentile 70, Calorie percentile 27
- Margarine-like vegetable-oil spread, stick/tub/bottle, 60% fat, with added vitamin D: Protein percentile 52, Calorie percentile 69
- Salad dressing, poppyseed, creamy: Protein percentile 67, Calorie percentile 52
- Salad dressing, mayonnaise type, regular, with salt: Protein percentile 55, Calorie percentile 35
- Salad dressing, mayonnaise, imitation, milk cream: Protein percentile 92, Calorie percentile 8
- Margarine,spread, 35-39% fat, tub: Protein percentile 28, Calorie percentile 45
- Salad dressing, french dressing, fat-free: Protein percentile 22, Calorie percentile 16
- Margarine-like, vegetable oil spread, approximately 37% fat, unspecified oils, with salt, with added vitamin D: Protein percentile 48, Calorie percentile 44
- Oil, flaxseed, contains added sliced flaxseed: Protein percentile 39, Calorie percentile 98
- Butter, light, stick, without salt: Protein percentile 96, Calorie percentile 63
- Margarine, regular, 80% fat, composite, tub, without salt: Protein percentile 25, Calorie percentile 82
- Margarine-like, vegetable oil spread, fat-free, tub: Protein percentile 2, Calorie percentile 2
- Margarine-like spread, SMART BALANCE Light Buttery Spread: Protein percentile 0, Calorie percentile 43
- Margarine-like, vegetable oil spread, 60% fat, tub, with salt: Protein percentile 17, Calorie percentile 66
- Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries: Protein percentile 89, Calorie percentile 85
Read the chart
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries ranks at the 89th percentile for protein and the 85th percentile for calories among Fats and Oils foods (n=106).
- Creamy dressing, made with sour cream and/or buttermilk and oil, reduced calorie: 84th protein percentile, 21st calorie percentile
- Salad dressing, blue or roquefort cheese dressing, fat-free: 86th protein percentile, 13th calorie percentile
- Salad dressing, peppercorn dressing, commercial, regular: 77th protein percentile, 74th calorie percentile
- Creamy dressing, made with sour cream and/or buttermilk and oil, reduced calorie, cholesterol-free: 71st protein percentile, 18th calorie percentile
- Margarine-like, vegetable oil-butter spread, reduced calorie, tub, with salt: 71st protein percentile, 58th calorie percentile
- Salad dressing, sweet and sour: 2nd protein percentile, 0th calorie percentile
- Salad dressing, buttermilk, lite: 78th protein percentile, 26th calorie percentile
- Salad dressing, russian dressing: 57th protein percentile, 46th calorie percentile
- Salad dressing, mayonnaise, regular: 68th protein percentile, 81st calorie percentile
- Salad dressing, french dressing, commercial, regular, without salt: 58th protein percentile, 59th calorie percentile
- Salad dressing, honey mustard dressing, reduced calorie: 70th protein percentile, 27th calorie percentile
- Margarine-like vegetable-oil spread, stick/tub/bottle, 60% fat, with added vitamin D: 52nd protein percentile, 69th calorie percentile
Full Nutrient Breakdown
Every nutrient USDA reports for this food, per 100 g, with each value's share of the FDA Daily Value shown as a bar.
Macronutrients
| Nutrient | Amount | % DV |
|---|---|---|
| Carbohydrate, by difference | 0.00 G | 0% |
| Energy | 714 KCAL | |
| Fiber, total dietary | 0.00 G | 0% |
| Protein | 1.9 G | 4% |
| Total Sugars | 0.00 G | |
| Total lipid (fat) | 80.2 G | 103% |
| Alcohol, ethyl | 0.00 G | |
| Ash | 2.0 G | |
| Caffeine | 0 MG | |
| Energy | 2989.0 kJ | |
| Theobromine | 0 MG | |
| Water | 15.8 G |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Folate, DFE | 3.0 UG | |
| Folate, food | 3.0 UG | |
| Folate, total | 3.0 UG | |
| Folic acid | 0.0 UG | |
| Niacin | 0 MG | |
| Pantothenic acid | 0 MG | |
| Riboflavin | 0 MG | |
| Thiamin | 0 MG | |
| Vitamin B-12 | 0.2 UG | |
| Vitamin B-12, added | 0.0 UG | |
| Vitamin B-6 | 0 MG | |
| Vitamin C, total ascorbic acid | 0 MG | |
| Vitamin E, added | 0 MG | |
| Vitamin K (phylloquinone) | 106.2 UG |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 66 MG | 5% |
| Iron, Fe | 0 MG | 0% |
| Potassium, K | 94 MG | 2% |
| Sodium, Na | 879 MG | 38% |
| Vitamin D (D2 + D3), International Units | 0 IU | 0% |
| Carotene, alpha | 0.0 UG | |
| Carotene, beta | 610.0 UG | |
| Copper, Cu | 0 MG | |
| Cryptoxanthin, beta | 0.0 UG | |
| Lycopene | 0.0 UG | |
| Magnesium, Mg | 6 MG | |
| Phosphorus, P | 51 MG | |
| Retinol | 981.0 UG | |
| Selenium, Se | 0.0 UG | |
| Vitamin A, IU | 4286 IU | |
| Vitamin A, RAE | 1032.0 UG | |
| Vitamin D (D2 + D3) | 0.0 UG | |
| Vitamin E (alpha-tocopherol) | 5 MG | |
| Zinc, Zn | 0 MG |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Cholesterol | 0 MG | 0% |
| Fatty acids, total saturated | 20.4 G | 102% |
| Fatty acids, total trans | 24.7 G | |
| Fatty acids, total monounsaturated | 46.7 G | |
| Fatty acids, total polyunsaturated | 9.3 G | |
| Fatty acids, total trans-monoenoic | 21.6 G | |
| Fatty acids, total trans-polyenoic | 3.2 G | |
| MUFA 16:1 | 0.06 G | |
| MUFA 16:1 c | 0.06 G | |
| MUFA 18:1 | 46.6 G | |
| MUFA 18:1 c | 25.1 G | |
| MUFA 20:1 | 0.00 G | |
| MUFA 22:1 | 0.00 G | |
| PUFA 18:2 | 8.5 G | |
| PUFA 18:2 i | 2.7 G | |
| PUFA 18:2 n-6 c,c | 5.8 G | |
| PUFA 18:3 | 0.79 G | |
| PUFA 18:4 | 0.00 G | |
| PUFA 20:4 | 0.00 G | |
| PUFA 20:5 n-3 (EPA) | 0.00 G | |
| PUFA 22:5 n-3 (DPA) | 0.00 G | |
| PUFA 22:6 n-3 (DHA) | 0.00 G | |
| SFA 10:0 | 0.00 G | |
| SFA 12:0 | 0.05 G | |
| SFA 14:0 | 0.12 G | |
| SFA 15:0 | 0.04 G | |
| SFA 16:0 | 9.6 G | |
| SFA 17:0 | 0.11 G | |
| SFA 18:0 | 10.0 G | |
| SFA 20:0 | 0.28 G | |
| SFA 22:0 | 0.28 G | |
| SFA 4:0 | 0.00 G | |
| SFA 6:0 | 0.00 G | |
| SFA 8:0 | 0.00 G | |
| TFA 18:1 t | 21.6 G |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| PUFA 18:3 n-3 c,c,c (ALA) | 0.31 G | |
| PUFA 18:3i | 0.47 G |
Key takeaways
- Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries delivers 1.9g of protein per 100g, more than 20% of USDA whole foods. See the protein ranking
- It carries 714 calories per 100g - about at or above the fats and oils average of 620. Compare fats and oils
- Based on its per-100g profile, it fits high sodium patterns.
Nearby Foods
Foods in the same category with similar calorie content, useful for swaps, substitutions, and side-by-side comparison.
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
Margarine, regular, 80% fat, composite, tub, with salt, with added vitamin D
Margarine, regular, 80% fat, composite, tub, with salt
Margarine, regular, 80% fat, composite, tub, without salt
Salad dressing, mayonnaise, soybean and safflower oil, with salt
Margarine, regular, 80% fat, composite, stick, without salt, with added vitamin D
Similar Protein Content
Other foods in Fats and Oils closest to 1.9g protein per 100g, useful for protein-matched substitutions.
Salad dressing, green goddess, regular
Salad dressing, bacon and tomato
Butter replacement, without fat, powder
Margarine-like spread with yogurt, approximately 40% fat, tub, with salt
Salad dressing, blue or roquefort cheese dressing, light
Salad dressing, mayonnaise, imitation, milk cream
Frequently Asked Questions
How many calories are in Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries? ▼
How much sodium is in Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries? ▼
Is Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries good for a diet? ▼
How does Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries compare to other foods? ▼
What food group does Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries belong to? ▼
More in This Category
Other foods in Fats and Oils
Nutrition Guides
Learn how to interpret and use nutrition data effectively
Primary source data
Data Sources & Methodology
Data from USDA FoodData Central, April 2026 release. See our methodology.
Source: USDA FoodData Central (FDC ID 173605) — USDA Standard Reference database. Verify with USDA →
Source: FDA 2,000-calorie Daily Value reference — %DV computed against the USDA per-100g standardization basis.
Disclaimer: This information is for reference only and should not replace professional dietary advice. Nutrient content may vary by brand, preparation method, and seasonal factors.
All federal data sources used on this page
- USDA FoodData Central — SR Legacy — nutrient composition for generic and staple foods (Standard Reference lineage, final release April 2018). fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — Foundation Foods — nutrient values from USDA's newer, most rigorously lab-analyzed dataset. fdc.nal.usda.gov/Foundation_Foods_Documentation
- USDA FoodData Central — Branded Foods — manufacturer-submitted label data for packaged products. fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — FNDDS (Survey) — the Food and Nutrient Database for Dietary Studies, used in national nutrition surveys. ars.usda.gov/fndds
- FDA Nutrition Facts Label regulations — the Daily Value percentages and label format this page's figures are computed against. fda.gov/food/nutrition-facts-label
- FDA food allergen labeling (FALCPA + FASTER Act) — the Big 9 major-allergen disclosure rules referenced on this page. fda.gov/food-allergies
Every figure on GetFoodFacts is rendered directly from official USDA FoodData Central records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of July 2026.