Margarine is a food spread invented in 1870 (patented in 1873) by Hippolyte Mège Mouriès
, and named after the Greek margiritis
, meaning "pearl".
Margarine is lower in LDL and HDL cholesterol than is butter, and is relatively high in trans-fatty acids.
Canada had outlawed margarine between the years 1886 and 1949, and in the province of Québec, it is illegal for margarine producers to add the yellow colour that makes margarine resemble butter. This was a push by the dairy marketing board of the province to reduce margarine to a sickly, pale grease, truly the scourge of human health. I prefer white margarine, anyway.
Non-Hydrogenated Soya Oil 52.0%
Partially Hydrogenated Soya Oil 28.0%
Whey Powder 1.4%
Soya Lethicin 0.2%
Sodium Benzoate 0.1%
Mono and Diglycerides 0.1%
Vitamin A Palmitate
(may contain vegetable colour)
Nutrition Information (per 10g serving):
Protein 0.0 g
Fat 8.0 g
Polyunsaturates 2.8 g
Monounsaturates 2.0 g
Saturates 1.4 g
Carbohydrates 0.0 g