Nutrition Facts
Serving Size: 100g
Calories2989
Total Fat80.2g
Saturated Fat0.0g
Total Carbs0.0g
Fiber0.0g
Sugars0.0g
Protein1.9g
Macro Breakdown
Health Scores (0-10)
6.1
Metabolic
0.0
Inflammation
5.6
Hormonal
5.0
Gut Health
10.0
Skin Health
0.9
Brain Health
10.0
Bone Health
5.6
Sleep
5.6
Exercise
5.0
Longevity
5.0
Detox
5.1
Immunity
5.6
Pral
0.0
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.2
Electrolyte
5.1
Methylation
🧬 How Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries Affects Your Health
Cortisol & Stress 1% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Skin Health
vitamin e + vitamin a. Vitamin C is required for collagen cross-linking. Zinc reduces inflammation and sebum. Vitamin A reg.
Inflammation
vitamin e. Omega-3 EPA/DHA → resolvins (pro-resolving mediators). Antioxidants neutralize free radicals. Fiber .
Calcium 5% DV
5% DV. Bone density, muscle contraction, nerve signaling.
Heart-Healthy Fats
80g fat, mostly unsaturated. Supports hormone production and vitamin absorption.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 2989.0 kJ | — |
| Protein | 1.9 g | 4% DV |
| Total Fat | 80.2 g | 103% DV |
| Sodium | 879.0 mg | 38% DV |
| Calcium | 66.0 mg | 5% DV |
| Magnesium | 6.0 mg | 1% DV |
| Phosphorus | 51.0 mg | 4% DV |
| Potassium | 94.0 mg | 2% DV |
| Vitamin C | 0.4 mg | — |
| Vitamin B6 | 0.0 mg | 1% DV |
| Folate | 3.0 µg | 1% DV |
| Vitamin A | 1032.0 µg | 115% DV |
| Vitamin E | 4.6 mg | 31% DV |
| Vitamin K | 106.2 µg | 89% DV |
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🔗 Related Guides: 🏥 Chronic Inflammation
Frequently Asked Questions
Does Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries contain anti-nutrients?
Phytates (reduce zinc, iron, calcium absorption 20-60%). Lectins (can irritate gut lining — destroyed by proper cooking). Soaking 12-24h reduces phytates 30-50%. Cooking destroys lectins and protease inhibitors. Fermentation (tempeh, miso) reduces all anti-nutrients. Sprouting increases nutrient bioavailability. Benefits (fiber, protein, minerals) far outweigh anti-nutrient concerns for most people.