General Information
NameMargarine
Scientific NameNot Available
DescriptionMargarine can indicate any of a wide range of butter or butter substitutes, typically composed of vegetable oils. Specifically the principle difference between butter and margarine is that butter is derived from animal fats (typically milk fats) while margarine is derived from plant fats (oils) and skim milk. [Wikipedia]
Picture872
Classification
GroupFats and oils
Sub-GroupVegetable fats
Taxonomy
Lineage
ITIS IDNot Available
Wikipedia IDMargarine
Composition
Compounds
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CompoundStructureContent Range AverageReference
CompoundReference
Nutrients
NutrientContent Range AverageReference
NutrientReference
References
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.