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Fat spread (20-25% fat), polyunsaturated

This polyunsaturated fat spread is a reduced-fat spread in the fats and oils group. The figures are based on manufacturers’ data for own-brand products. It mainly provides fat and energy, with little carbohydrate and no protein. Per 100g, it contains 20g of fat, including 3.7g of saturated fat, and provides 753 kJ of energy. It also contains 1.3g of salt.

Fat provides energy and helps the body absorb fat-soluble vitamins. Although this spread is described as polyunsaturated, it also contains saturated fat, which is relevant for people monitoring their intake. Its salt content is worth noting for those watching salt intake. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

183 kcal

Energía

753 kJ

Grasa

20g

of which saturates

3.7g

Carbohydrate

0.8g

of which sugars

0g

Proteína

0g

Sal

1.3g

Alcohol

0g

Agua

79g

Colesterol

Trace

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

Trace

Vitamin B6

Trace

Vitamina B12

Trace

Ácido fólico

Trace

Hierro

Trace

Sodio

500mg

Cobre

Trace

Other types of fat spread (20-25% fat)

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Fat spread (20-25% fat), not polyunsaturated

262 kcal

5.9g

26g

–

About these figures

Values are per 100g of the food as described (Manufacturers' data on own brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Miscellaneous Foods Supplement, 1994.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente