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McIlhenny, VEGETABLE OIL SPREAD
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Sodium, Na | 643 MG | 28% |
Nutrition Highlights
- Good source of Sodium, Na (28% DV).
About VEGETABLE OIL SPREAD
Spartan Vegetable Oil Spread is a mid-range butter substitute made from a blend of soybean, palm, and palm kernel oils at 50% fat content. Per 100g: 500 kcal, 0g protein, 0g carbs, 50.0g fat. Contains milk (whey) and soy (lecithin and natural flavors). Beta carotene provides the golden color typical of butter-style spreads. Fortified with Vitamin A palmitate. Potassium sorbate and calcium disodium EDTA are listed as preservatives. Citric acid and natural and artificial flavors (which include milk-derived compounds) contribute a butter-like taste. Suitable as a table spread and for general cooking. Not appropriate for dairy-free or vegan diets due to milk-derived ingredients.
Ingredients
VEGETABLE OIL BLEND (SOYBEAN OIL, PALM OIL, PALM KERNEL OIL), WATER, CONTAINS LESS THAN 2% OF WHEY, SALT, VEGETABLE MONO & DIGLYCERIDES, SOY LECITHIN, POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA (PRESERVATIVES), CITRIC ACID, NATURAL & ARTIFICIAL FLAVORS (INCLUDES MILK), VITAMIN A PALMITATE ADDED, BETA CAROTENE (COLOR).
Dietary Information
VEGETABLE OIL SPREAD is considered low-carb and keto-friendly, making it a suitable choice for various dietary plans.
Notable micronutrients in VEGETABLE OIL SPREAD include Sodium, Na (28% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 500 calories per 100 grams, VEGETABLE OIL SPREAD gets 0% of its calories from protein, 0% from carbohydrates, and 90% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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