Nutritional value margarine margarine (also known as margarine) is widespread in the market. Its appearance is pale yellow or white, hard cube, wrapped in aluminum foil or oil paper. Its main feature is that its main raw material is vegetable oil, so it contains a lot of polyunsaturated fatty acids (PUFA) such as linseed oil. Vegetable oil replaces animal oil with high cholesterol as the raw material of margarine. For example, in Japan, the raw materials are soybean oil 58. 1%, palm oil 18.4%, corn oil1/0.5%, cottonseed oil 6.0%, rapeseed oil 0.7% and safflower oil 2.2%. Europe, such as France, mainly used butter at first, and later used whale hardened oil, coconut oil, rapeseed oil and peanut oil. The mixture of cottonseed oil, coconut oil and palm oil was used in the late 1950s, and now sunflower oil and soybean oil are mostly used. At first, cottonseed oil and lard were used in the United States, but now soybean oil, cottonseed oil, cottonseed oil, corn oil, sunflower oil and safflower oil are used. In addition, some additives are added, such as milk and dairy products to improve their flavor, prevent oxidation and reduce the effectiveness of vitamin A, and sometimes colorants such as β-carotene, emulsifiers and antioxidants such as BHA and BHT are added. Vitamin A fortified margarine is 4500 international units (IU) per kloc-0/00g, while the actual addition of 6000-7000 IU requires 2000IU per person per day, so margarine is a supplementary food of vitamin A. The nutrition of margarine mainly has several points: first, the source of heat supply; Secondly, it contains a lot of unsaturated fatty acids, which can prevent arteriosclerosis. According to the statistics of 1979, the daily intake of fat and calories for 1- 19 years old accounts for 25.30%, 20-25% for 20 years old, and the daily intake of fat per capita is 52.4g (accounting for 22.6% of the total intake). Among the calories per 100g, margarine is 729 kcal, and rice is 146 kcal, which is five times that of rice, and it is rich in vitamin A, so it is beneficial for young people to eat more margarine. Margarine mainly contains unsaturated fatty acids (linolenic acid), which can reduce the concentration of serum cholesterol, thus preventing arteriosclerosis. As raw materials of margarine, the content of linseed oil is 75%, sunflower oil is 42-65%, corn oil is about 55%, cottonseed oil and soybean oil are about 50%, and rice bran oil is 35%. The content of corn oil and rice bran oil in linseed oil is equivalent to * * *, which can reduce cholesterol. The ratio of rice bran oil to safflower oil is adjusted to 7∶3.