Spreads with EVOO > Buttery Spread made with Extra Virgin Olive Oil

Smart Balance® Buttery Spread made with
Extra Virgin Olive Oil

  • Excellent source of Omega-3 fatty acids
    (ALA 320mg, 20% of 1600mg DV, EPA/DHA 32mg, 20% of 160mg DV)
  • A good source of Vitamins A, B6, B12, D, and E
  • 64% vegetable oils
  • No hydrogenation, 0g trans fats
  • The right blend of fats to support healthy cholesterol levels already within the normal range1*
  • A naturally gluten-free and gelatin-free food
 
Nutrition Facts:

Serving Size: 1 TBSP (11g)
Servings Per Container: 33
Calories: 60
Calories from Fat: 60
Amount per serving % DV*
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g  
Polyunsaturated Fat 2.5g  
Monounsaturated Fat 2g  
Cholesterol 0mg 0%
Sodium 70mg 3%
Total Carb 0g 0%
Protein 0g  
Vitamin A (14% as beta- carotene) 10%
Vitamin B6 35%
Vitamin B12 20%
Vitamin D 50%
Vitamin E 10%

Not a significant source of dietary fiber, sugars, vitamin C, calcium, and iron.
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
  per svg. %DV Daily Value
Short-Chain Omega-3 (ALA) 320mg 20% 1600mg
Long-Chain Omega-3s (EPA/DHA) 32mg 20% 160mg

INGREDIENTS: Oil blend (soybean, palm fruit, extra virgin olive, fish, flaxseed, and canola oils), water, contains 2% or less of whey (milk), salt, natural and artificial flavor, vegetable monoglycerides, soy lecithin, dl-α-tocopheryl acetate (vitamin E), vitamin A palmitate, vitamin D3, vitamin B6, vitamin B12, lactic acid, beta-carotene color, and potassium sorbate, TBHQ and calcium disodium EDTA (to preserve freshness).

04.15.12

SEE NUTRITION INFORMATION FOR FAT AND SATURATED FAT CONTENT.
*When at least 2/3 of fat intake comes from this product or the Smart Balance™ Food Plan; limit fat to 30% of calories and saturated fats to 10%. Limit cholesterol to 300mg per day. Avoid foods with partially hydrogenated oil. Exercise regularly.

Reference: 1. Sundram K, Hayes KC, Siru OH. Both dietary 18:2 and 16:0 may be required to improve the serum LDL/HDL cholesterol ratio in normocholesterolemic men. J Nutr Biochem. 1995;6:179–187.