Kaloriengehalt von Margarine: Ist sie eine ausgezeichnetere Alternative zu Butter?
Wojciech Wiśniewski
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Diets Premium Experte • 25.03.2026
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Wissenschaftlich geprüft durch klinische Ernährungsberater:
Der Inhalt dieses Artikels wurde gemäß den medizinischen Standards von IŻŻ, WHO und PTGiP klinisch geprüft.
| Diets Premium Experte Wojciech Wiśniewski | Min. Lesezeit 2 min | Wissenschaftlich geprüft durch klinische Ernährungsberater 25.03.2026 |
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Wichtigste Fakten auf einen Blick
Margarine erlangte in den 1960er Jahren Popularität als bessere Alternative zu Butter. Erstens - sie lässt sich leichter auf Brot verstreichen, zweitens - ihre gesundheitlichen Vorteile bei der Vorbeugung von Herz-Kreislauf-Erkrankungen sind bekannt. Stimmen diese Informationen mit der Wahrheit überein?
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Margarine - Components
The most essential component of margarine, albeit not the only one, is plant-based fats. Additionally, it includes a range of other constituents like flavorings and aroma substances, vitamins, colorants, emulsifiers, and preservatives. Manufacturers tailor the taste of margarine according to its designated use, such as for cakes, frying, baking, and spreading. Nevertheless, the health aspect is not always taken into account.
Margarine - Nutritional Value
Depending on the amount of fat, margarine provides between 405 and 723 kcal per 100 g of product. Comparatively, a teaspoon of margarine weighs around 5 g. Of the fats, monounsaturated fatty acids and polyunsaturated omega-6 fatty acids constitute the majority. During the production of margarine, changes occur in the structure of unsaturated fatty acids and the formation of undesirable trans isomers, which are detrimental to health. Below is a table displaying the nutritional value of margarine.
Nutritional composition of 100 g margarine containing 45% and 80%
Source: Kunachowicz H. and colleagues, Tables of composition and nutritional value of food, Warsaw 2005.
Margarine - Content of Lipophilic Vitamins
Margarine serves as a source of lipophilic vitamins, including vitamins A, D, and E. As the fat content in margarine increases, so does the concentration of these vitamins in the product. The table below shows the content of lipophilic vitamins in margarine with a fat content of 45% and 80%.
The vitamin composition of 100 grams margarine 45% and 80%
Information source: Kunachowicz H. et al., Tables of composition and nutritional value of food, Warsaw 2005. It is a significant source of vitamin A. A tablespoon of margarine (5 grams) covers the daily requirement for this substance in around 5-10%. Vitamin A is crucial for sight and the development process. Due to its accumulation in the body, both surplus and deficiency of this vitamin are equally dangerous.
Margarine and its anti-inflammatory impacts
Margarine can be a source of trans isomers. These are fatty acid isomers that have a very negative impact on the body's lipid profile. They cause an increase in LDL lipoproteins (the pulmonary fraction) as well as a decrease in the concentration of HDL lipoprotein, which is also known as good cholesterol. These isomers also bind calcium and form insoluble salts that are excreted with stool. They can also contribute to the development of obesity, type 2 diabetes and cancer. The amount of trans isomers in margarine depends on the hardening method. It is better to choose soft margarine for spreading.
Wojciech Wiśniewski
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