Margarine/Butter.

Here you'll find information on commonly used spreads like margarine and butter. These foods are primarily composed of fat, and their nutritional profiles vary depending on the source and processing methods. Butter, traditionally made from churned milk or cream, is rich in saturated fat and contains some vitamins like A, D, and E. Margarine, on the other hand, is typically made from vegetable oils and may be lower in saturated fat, but some varieties can contain trans fats. Both are frequently used in cooking and baking to add flavor, richness, and moisture, as well as for spreading on bread or toast. While butter offers a natural source of fat-soluble vitamins, margarine can sometimes be fortified with additional vitamins or omega-3 fatty acids. It's advisable to check the nutrition label for specific details on fat content, vitamin levels, and added ingredients.

Values are shown per 100 g. Ingredients and preparation can change a food's nutrition. Open a food for its complete profile and serving sizes.