Margarines
Country Crock Light Vegetable Oil Spread
15 oz/425 g
Score
- Ultra-processed
- High in salt
- High in saturated fat
- Contains emulsifiers studied for gut effects
- Contains seed oils
- Contains palm oil
- No synthetic dyes
Why it scores 56
Country Crock Light Vegetable Oil Spread scores 56 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7 points Saturated fat 7.1 g / 100 g: Very high in saturated fat. Strong
- minus 5 points Salt 1.6 g / 100 g: High in salt. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better butter and spreads
-
Spreadable Irish Butter with Canola Oil Countryside Creamery · 7.5 oz (212 g) Not ultra-processed · Less salt Score 100 out of 100 , 44 points higher -
Butter Quth Olive Oil Challenge · 364 g Not ultra-processed · Less salt Score 100 out of 100 , 44 points higher -
Butter with Canola Oil Land O Lakes Not ultra-processed · Less salt Score 100 out of 100 , 44 points higher -
Irish Butter with Olive Oil Kerrygold Not ultra-processed · Less salt Score 100 out of 100 , 44 points higher -
Butter with Olive Oil & Sea Salt Spread Land O Lakes · 14 g Not ultra-processed · Less salt Score 100 out of 100 , 44 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Light Vegetable Oil Spread
Ingredients
- Soybean oil minus 2.5 points
- Palm oil minus 2.5 points
- Mono- and diglycerides minus 2.5 points
- Natural flavors minus 1.5 points
- Soy lecithin minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 3 kinds of ultra-processing markers minus 3 points
Nutrition per 100 g
- Saturated fat 7.1 g / 100 g minus 7 points
- Salt 1.6 g / 100 g minus 5 points
- Energy 250 kcal / 100 g minus 1 points
100 − 44.5 = 55.5 → 56
Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [14]
Nutrition per 100 g
| Energy | 250 kcal |
|---|---|
| Fat | 28.6 g |
| Saturated fat | 7.1 g |
| Trans fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 0 g |
| Salt | 1.6 g |
Serving: 1 Tbsp (14 g)
Ingredients
- PURIFIED WATER
- SOYBEAN OIL
- PALM KERNEL AND PALM OIL
- SALT
- MONO AND DIGLYCERIDES
- NATURAL FLAVORS
- LECITHIN (SOY)
- VINEGAR
- VITAMIN A PALMITATE
- BETA CAROTENE (COLOR)
- VITAMIN D3
Label text, as published
PURIFIED WATER, SOYBEAN OIL, PALM KERNEL AND PALM OIL, SALT, MONO AND DIGLYCERIDES, NATURAL FLAVORS, LECITHIN (SOY), VINEGAR, VITAMIN A PALMITATE, BETA CAROTENE (COLOR), VITAMIN D3.
Allergens and diets
Contains: Soy
- Not palm-oil-free
Always check the package: recipes change.
More margarines on GoodSwap
-
Plant Butter Earth Balance · 13 oz Ultra-processedHigh in saltHigh in saturated fatContains seed oils Score 47 out of 100 Okay -
Buttery Spread Smart Balance · 15 oz Ultra-processedContains emulsifiers studied for gut effectsContains seed oilsContains palm oil Score 61 out of 100 Good -
Original Country Crock · 15 oz Ultra-processedContains seed oilsContains palm oilNo synthetic dyes Score 71 out of 100 Good -
Blue Bonnet Blue Bonnet · 1.27 kg Ultra-processedHigh in saltHigh in saturated fatContains emulsifiers studied for gut effects Score 48 out of 100 Okay -
Olive oil vegetable oil spread I Can'T Believe It's Not Butter · 15 oz (425 g) Ultra-processedHigh in saltHigh in saturated fatContains emulsifiers studied for gut effects Score 53 out of 100 Okay -
Country Rock Olive oil plant butter Country Crock Ultra-processedContains seed oilsContains palm oilNo synthetic dyes Score 63 out of 100 Good
More from Country Crock
Sources
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“replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”
doi.org
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“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
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Process contaminants in vegetable oils and foods
“The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”
efsa.europa.eu
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“Glycidyl fatty acid esters, expressed as glycidol”
eur-lex.europa.eu
-
“This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”
doi.org
-
Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives
“The available studies did not raise any concern with regard to genotoxicity.”
doi.org
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21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
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“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
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“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org
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Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”
doi.org
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“Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”
doi.org