Calories in Canola Harvest Margarine
100Calories
| Amount Per 1 tbsp | |||
| Calories | 100 Kcal (419 kJ) | ||
| Calories from fat | 90 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10g | 15% | |
|---|---|---|---|
| Saturated Fat | 1.5g | 8% | |
| Sodium | 100mg | 4% | |
| Vitamin A | 2mg | 67% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Ingredients And Nutrition Overview
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WeightWatchers Points: 2.8, PointsPlus: 3, SmartPoints: 3
WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
Read more at Weight watchers diet review -
For dieters: FoodPoints value is 3
* FoodPoints are calculated by Fooducate based on fats, carbs, fiber, and protein. They are not an endorsement or approval of the product or its manufacturer. The fewer points - the better.
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A top product in its category
This product is in the top 10% of the products in its category
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Contains glycerides
Mono and diglycerides are commonly used in processed foods to maintain stability in liquid products and "improve" quality in baked goods. These glycerides could be created using both hydrogenated and partially hydrogenated oils or animal fats. In theory, this may transfer a small amount of trans fats into the product. The glycerides are synthesized into phosphates by reacting with phosphorus pentoxide, a potential environmental hazard. But that's only part of the problem . . . The presence of mono and diglycerides should discourage you from buying a product for more than just these reasons: their inclusion in a product indicates that it is industrially processed. Choose products without mono and diglycerides not only for health reasons, but because you are getting a better quality food item overall.
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Contains artificial flavors. Learn why
Companies add artificial flavors to products to make them taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Artificial flavorings are cheaper to source than natural flavors and are perceived as "worse" than natural flavors. They are more stable (and usually less chemically complex) than natural flavors. Artificial flavors are not necessarily bad for you from a health perspective. however, people with food sensitivities or allergies may want to avoid artificial flavors if they are unnamed. You can always contact the manufacturer for more information.
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Learn about soy lecithin, found here
Lecithins are oily substances that occur naturally in plants (soybeans) and animals (egg yolks). Soy lecithin possesses emulsification properties. This means it can keep a candy bar “together” by making sure that the cocoa and the cocoa butter don’t separate. It is also used in bakery items to keep the dough from sticking and to improve its ability to rise.
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Learn about Canola /rapeseed oil
1. Rapeseed is a bright yellow flowering plant from the Brassicaceae family which includes mustard and cabbage. 2. The plant has gone extensive breeding in the past 150 years. 3. Originally it was very acidic and bitter tasting, and served as a machine lubricant in the 19th century. 4. Canada is where the transformation took place, and where huge tracts of land are utilized to cultivate rapeseed. 5. Convincing consumers to start cooking with a machine lubricant was not a simple task. A new name was devised – “Canadian Oil” or shorthand – “Canola”. 6. Today canola is the #3 vegetable oil globally, after soybean and palm oils. 7. With only 7% saturated fat and omega-6 and omega-3 fatty acids in a ratio of 2:1, canola is considered a heart healthy oil. 7. Similar to olive oil, “cold press” extraction is more expensive but yields the purest flavor and maintains the original nutrients. This process uses no chemicals and the oils is heated only up to about 150 degrees. Unfortunately most canola oil sold in supermarkets is not cold pressed.
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% RDI of Main Nutrition Facts
5%
of RDI* (100 calories) 15 g
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Cal: 5 %
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Fat: 15.4 %
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Carb: 0 %
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Prot: 0 %
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0%25%75%RDI norm*
Calories Breakdown
- Fat (100%)
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