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    Kitchen Dictionary: margarine

    A butter substitute made from a variety of different vegetable and other oils. The process of hydrogenation (used to make the margarine hard and spreadable) causes the margarine to produce trans-fatty acids in the body. These acids are known to cause a slew of problems: elevated cholestorol, hardening of the arteries, even cancer. Some margarines contain whey, and thus, are not dairy-free or lactose-free.

    Ingredient

    Season: available year-round

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    Nutrition Facts

    Calculated for 1 tsp
    Amount Per Serving %DV
    Calories 33
    Calories from Fat 34 (100%)
    Total Fat 3.8g 5%
    Saturated Fat 0.7g 3%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 1.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 44mg 1%
    Potassium 1mg 0%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 0.0g 0%

    How is this calculated?

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