In 100 g (Grams) of Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy there is 0.003 mg of Niacin.

tablespoon cup teaspoon teaspoon liter (l) millilitre (ml) grams (g) kilograms (kg) 100 grams (g) ounce pound

Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy

Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy is a type of Fats and Oils. The most significant nutrients in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy are listed below.

Water	17.17 g	17.17	g	17.17%
Energy (calorie)	714 kcal	714	kcal
Energy (joule)	2989 kJ	2989	kJ
Protein	0.18 g	0.18	g	0.18%
Total lipid (fat)	80 g	80	g	80%
Ash	1.94 g	1.94	g	1.94%
Carbohydrate, by difference	0.71 g	0.71	g	0.71%
Fiber, total dietary	0 g	0	g
Sugars, total	0 g	0	g
Calcium, Ca	3 mg	3	mg
Iron, Fe	0.12 mg	0.12	mg
Magnesium, Mg	1 mg	1	mg
Phosphorus, P	5 mg	5	mg
Potassium, K	18 mg	18	mg	0.02%
Sodium, Na	886 mg	886	mg	0.89%
Zinc, Zn	0.11 mg	0.11	mg
Thiamin	0.012 mg	0.012	mg
Riboflavin	0 mg	0	mg
Niacin	0.003 mg	0.003	mg
Pantothenic acid	0 mg	0	mg
Vitamin B-6	0 mg	0	mg
Folate, total	1 µg	1	µg
Folic acid	0 µg	0	µg
Folate, food	1 µg	1	µg
Folate, DFE	1 µg	1	µg
Vitamin B-12	0.21 µg	0.21	µg
Vitamin B-12, added	0 µg	0	µg
Vitamin A, IU	3571 IU	3571	IU
Vitamin E (alpha-tocopherol)	6.23 mg	6.23	mg	0.01%
Vitamin E, added	0 mg	0	mg
Vitamin K (phylloquinone)	75 µg	75	µg
Fatty acids, total saturated	16.321 g	16.321	g	16.32%
4:0 butanoic, butyric fatty acid	0 g	0	g
6:0 hexanoic, caproic fatty acid	0 g	0	g
8:0 octanoic, caprylic fatty acid	0 g	0	g
10:0 decanoic, capric fatty acid	0 g	0	g
12:0 dodecanoic, lauric fatty acid	0.179 g	0.179	g	0.18%
14:0 tetradecanoic, myristic, common saturated fatty acid	0.106 g	0.106	g	0.11%
15:0 monounsaturated fatty acid	0.038 g	0.038	g	0.04%
16:0 hexadecanoic, palmitic fatty acid	8.912 g	8.912	g	8.91%
17:0 heptadecanoic, margaric fatty acid	0.091 g	0.091	g	0.09%
18:0 octadecanoic, stearic fatty acid	6.465 g	6.465	g	6.46%
20:0 eicosanoic, arachidic fatty acid	0.26 g	0.26	g	0.26%
22:0 saturated fatty acid	0.269 g	0.269	g	0.27%
Fatty acids, total monounsaturated	37.46 g	37.46	g	37.46%
16:1 undifferentiated, hexadecenoic, palmitoleic	0.053 g	0.053	g	0.05%
16:1 cis monounsaturated fatty acid	0.053 g	0.053	g	0.05%
18:1 undifferentiated	37.323 g	37.323	g	37.32%
18:1 cis	18.353 g	18.353	g	18.35%
18:1 trans	18.97 g	18.97	g	18.97%
20:1 eicosenoic, gadoleic	0.084 g	0.084	g	0.08%
22:1 undifferentiated, docosenoic, erucic	0 g	0	g
Fatty acids, total polyunsaturated	22.422 g	22.422	g	22.42%
18:2 undifferentiated	19.665 g	19.665	g	19.66%
18:2 n-6 c,c	18.4 g	18.4	g	18.4%
18:2 i (mixed isomers)	1.265 g	1.265	g	1.26%
18:3 undifferentiated, octadecatrienoic, linolenic	2.757 g	2.757	g	2.76%
18:3 n-3 c,c,c (ALA)	2.414 g	2.414	g	2.41%
18:3i	0.343 g	0.343	g	0.34%
18:4 octadecatetraenoic, parinaric	0 g	0	g
20:4 undifferentiated, eicosatetraenoic, arachidonic	0 g	0	g
20:5 n-3 (EPA)	0 g	0	g
22:5 ω-3, n-3 docosapentaenoic (DPA), clupanodonic	0 g	0	g
22:6 Omega−3 DHA (ω-3, n-3) docosahexaenoic	0 g	0	g
Fatty acids, total trans	20.578 g	20.578	g	20.58%
Fatty acids, total trans-monoenoic	18.97 g	18.97	g	18.97%
Fatty acids, total trans-polyenoic	1.608 g	1.608	g	1.61%
Cholesterol	0 mg	0	mg

Nutrients in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy