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In a 100-gram reference amount, margarine – manufactured from soybean oil and pasteurized – provides 628 kilocalories (2,630 kJ) and is composed of 70% fat, 2% carbohydrates, 26% water, and negligible protein.
Nutrition (Per tbsp): Calories: 90 Fat: 10 g (Saturated Fat: 8 g) Sodium: 65 mg Carbs: 0 g (Fiber: 0 g, Sugar: 0 g) Protein: 0 g. According to Sabat, this plant-based butter from Miyoko's "is a ...
“It’s not necessarily a pro, but margarine has (fewer) calories and (less) saturated fat than butter — about 90 calories and 4 grams of saturated fat per tablespoon,” she says.
‡ In Canada, a cup was historically 8 imperial fluid ounces (227 mL) but could also refer to 10 imperial fl oz (284 mL), as in Britain, and even a metric cup of 250 mL. Serving sizes on nutrition labelling on food packages in Canada employ the metric cup of 250 mL, with nutrition labelling in the US using a cup of 240 mL, based on the US ...
Tributyrin is a triglyceride naturally present in butter. It is an ester composed of butyric acid and glycerol. [1] Among other things, it is used as an ingredient in making margarine. It is present in butter and can be described as a liquid fat with an acrid taste.
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For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
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