Canola margarine is a spreadable fat made by blending canola oil with palm and palm kernel oils to achieve a smooth, soft consistency that spreads easily straight from the fridge. At 80% fat content, it performs similarly to butter in most cooking applications.
It’s a popular choice for spreading on toast and sandwiches, and works in baking where a neutral-flavoured fat is preferred. Some people choose it over butter for its plant-based oil profile, though it’s worth noting the inclusion of palm oils in the blend.
In Australian supermarkets, canola-based margarines are widely available and sit alongside olive oil spreads and butter blends in the dairy aisle.
How it's made
Nutrition (per 100g)
1 tablespoon (1 NLEA serving) is about 14 g — roughly 100 kcal of this.
What it costs the planet (per kilo)
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
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Where to next
Your household's take
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