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Plant-based margarine, dairy-free, vegan
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Nuttelex (10 g) has 72 calories. That works out to 720 calories per 100 g. It contains 0.1 g of carbs, 0 g of protein, 8 g of fat and 0 g of fiber. Its 1.5 mg of Vitamin E covers 10% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 10 g
72
KCAL / 10G
Carbs
0.1g
· 0% DV
Protein
0g
· 0% DV
Fat
8g
· 10% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 1% · Protein 0% · Fat 99%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 72 kcal | |
| Total fat | 8 g | 10% |
| Saturated fat | 1.8 g | 9% |
| Trans fat | 0 g | |
| Sodium | 40 mg | 2% |
| Total carbohydrate | 0.1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 10 g | 72 kcal |
| 1 teaspoon (small) | 5 g | 36 kcal |
| 1 slice (thin) | 8 g | 58 kcal |
| 1 piece (medium) | 10 g | 72 kcal |
| 1 slice (thick) | 15 g | 108 kcal |
| 1 serving (medium) | 15 g | 108 kcal |
| 2 tablespoon (large) | 20 g | 144 kcal |
| 100 g | 100 g | 720 kcal |
| 1 pack (whole) | 250 g | 1800 kcal |
Calculated from 720 calories per 100 g.
Nuttelex is a plant-based spread commonly used in place of butter. You can spread it on toast or use it in cooking and baking; ingredients can vary between Nuttelex varieties.
Yes, Nuttelex can replace butter in many recipes, including cakes and other baked goods. The result may differ slightly in flavour and texture, so follow the recipe’s method and use the same amount unless it specifies otherwise.
Nuttelex is made mainly from vegetable oils and water, with other ingredients such as salt or emulsifiers depending on the variety. The ingredient mix is not identical across every Nuttelex product.
Nuttelex can give food a mild, buttery-style taste, but it does not taste exactly like dairy butter. Flavour varies between varieties, and it generally lacks butter’s distinctive dairy aroma.
Yes, Nuttelex can be used in many baking recipes, including cakes, biscuits and pastry. It may affect flavour or texture compared with butter, so results can vary with the recipe and the Nuttelex variety.
Yes, Nuttelex can be used for cooking, but not every variety is intended for high-heat frying. For stovetop cooking, use moderate heat and follow the cooking guidance for the product you have.
Yes, keep opened Nuttelex refrigerated and covered in its original container. Use a clean knife when serving it, and follow the date and storage directions printed on the package.
Yes, Nuttelex can be frozen, although its texture or spreadability may change after thawing. Thaw it in the refrigerator and avoid refreezing it once it has defrosted.
Some Nuttelex varieties may contain palm oil, while ingredients can differ between products. If avoiding palm oil matters to you, check the ingredient list on the specific tub rather than relying on the brand name alone.
Nuttelex is not automatically healthier than butter; the comparison depends on the specific product and how much you use. Their ingredients and fat profiles differ, so compare the product details with the type of butter you would otherwise choose.
Vitamins
Vitamin E
1.5mg · 10% DV
Vitamin A
80µg · 9% DV
Vitamin D
0.7µg · 3% DV
B1
0mg · 0% DV
Minerals
Sodium
40mg · 2% DV
Copper
0mg · 0% DV
Zinc
0.01mg · 0% DV
Phosphorus
0.5mg · 0% DV
Potassium ⭐
1mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 72 calories in 1 tablespoon (medium) (10 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Nuttelex is an Australian plant-based spread made with vegetable oils and formulated without dairy. It is designed for everyday use much like butter: spread it on bread or use it in cooking and baking. Its flavour is generally mild, while the chilled spread has a soft, smooth texture that is easy to spread.
It fits easily into breakfasts, sandwiches and toast, and can also be used to sauté vegetables or in recipes for biscuits and pastries. In Australia it is a familiar dairy-free alternative; elsewhere, it works much the same way as other non-dairy spreads. Nuttelex is fat-rich and contains very little carbohydrate, with 80 g of fat per 100 g. For a lighter meal, use a thin layer and pair it with fresh vegetables or wholegrain bread.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.8g
MONOUNSATURATED
2.4g
POLYUNSATURATED
3.6g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.