Margarine, regular, hard, soybean (hydrogenated)

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    Margarine, regular, hard, soybean (hydrogenated)

    Produce Description:

    Margarine was discovered in France and has been around since the mid-1800s.  Margarine is typically made from a base containing refined vegetable oil.  Hydrogen is passed through the vegetable oil which adds more hydrogen bonds then were previously there and it’s oil form. The result is typically referred to as hydrogenated vegetable oil.  The reason why this process occurs is because vegetable oils are in liquid form at room temperature. To make them easier to spread on various foods, the oil needed to be thickened to more of a butter consistency.

    Most importantly, since trans fats raises the 'bad' blood cholesterol levels (LDL's) as well as lowers 'good' blood cholesterol levels HDL's, it's a huge risk factor for those who have a family history of heart disease. You should always find a margarine low in trans fatty acids.
    Secondly, saturated fat to a lesser extent than trans fats, also has the ability to raise LDL's.

    Alanine: 0.004 g -

    Arginine: 0.004 g -

    Aspartic acid: 0.009 g -

    Calcium, Ca: 4 mg -

    Carbohydrate, by difference: 0.13 g -

    Carotene, beta: 86 µg -

    Cysteine: 0.001 g -

    Fatty acids, total monounsaturated: 5.541 g -

    Fatty acids, total polyunsaturated: 2.947 g -

    Fatty acids, total saturated: 2.355 g -

    Glutamic acid: 0.025 g -

    Glycine: 0.003 g -

    Histidine: 0.003 g -

    Isoleucine: 0.007 g -

    Leucine: 0.012 g -

    Lysine: 0.01 g -

    Methionine: 0.003 g -

    Phenylalanine: 0.006 g -

    Phosphorus, P: 3 mg -

    Potassium, K: 6 mg -

    Proline: 0.012 g -

    Protein: 0.13 g -

    Serine: 0.006 g -

    Sodium, Na: 133 mg -

    Threonine: 0.005 g -

    Total lipid (fat): 11.35 g -

    Tryptophan: 0.002 g -

    Tyrosine: 0.006 g -

    Valine: 0.008 g -

    Vitamin A: 115 µg -

    Vitamin E: 0.44 mg -

    Water: 2.21 g -

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