Rice Bran Oil vs Margarine: Which is Better?

Rice bran oil and margarine may both be popular in the kitchen, but they have distinct properties that give them different nutritional profiles and uses in the kitchen. So, which is better?

I’ll give you my personal opinion, plus all of the important facts so you can decide for yourself!

Comparing rice bran oil vs margarine

	Rice bran oil	Margarine (hard stick)	Margarine (soft)
Solid or Liquid?	Liquid	Solid	Solid
Smoke Point (Fahrenheit)	450 degrees	410-430 degrees	410-430 degrees
Primary Fat	Monounsaturated	Monounsaturated	Monounsaturated
Taste	Neutral	Buttery	Buttery
Good for Cooking…	Raw, low, moderate, and high heat	Raw, low heat, moderate heat	Raw, low heat, moderate heat
Allergens	Rice bran, straw itch mite	Soy, corn, etc	Soy, corn, etc
Gluten-free?	Yes	Yes	Yes
Keto?	Yes	Yes	Yes
Paleo?	No	No	No
Vegan?	Yes	Yes	Yes

Differences between rice bran oil and margarine

So, here’s the lowdown on the differences between rice bran oil and margarine:

Rice bran oil is a plant-based cooking oil that comes from the outer layer of rice grains – the bran. It’s a byproduct of the rice milling process.

On the other hand, margarine is a solid spread that’s made by processing vegetable oils like soybean, canola, or sunflower.

When it comes to consistency, rice bran oil is a liquid at room temperature. If you go for the hard margarine, it’s like butter in texture. But if you prefer soft margarine, it’s more spreadable for your toast in the morning.

Baking and cooking with rice bran oil vs margarine

When it comes to using rice bran oil, I primarily use it as a cooking oil. Its high smoke point makes it perfect for frying, sautéing, and stir-frying. I love how it imparts a subtle nutty flavor to my dishes without overpowering the other ingredients. It’s a versatile oil that works well with a wide range of cuisines, from Asian stir-fries to Mediterranean dishes.

On the other hand, margarine is a butter substitute that I find better for baking. It offers a creamy texture and spreads easily, making it a convenient option for cakes, cookies, and pastries. I find that margarine helps create a light and fluffy texture in baked goods, while also adding moisture.

Note that you can also use rice bran oil in baking recipes that call for a liquid oil, such as cakes, muffins, or quick breads. And on top of baking, margarine can be used for low to moderate cooking methods such as sautéing and pan-frying, or spreading on bread for sandwiches.

Can rice bran oil and margarine be substituted for each other?

The short answer is yes, but with some considerations.

In certain recipes, you can replace rice bran oil with margarine, and vice versa, keeping in mind the impact on taste and texture.

For instance, if a recipe calls for rice bran oil but you prefer a buttery flavor, go ahead and substitute it with margarine. Or, if you want a more neutral flavor for high-heat cooking, you can try using rice bran oil instead of margarine.

Remember that the smoke point and consistency differences may affect the final outcome, so adjust accordingly.

Nutrition: Rice bran oil vs margarine

Rice bran oil is mostly made up of monounsaturated and polyunsaturated fats, which are the good kind of fats. It’s low in saturated fat, which makes it a pretty heart-healthy choice. RIce bran oil also contains vitamin E and other antioxidants.

On the other hand, margarine’s nutrition profile varies depending on the specific brand and type. Hard margarine typically contains more saturated fat than soft margarine. Some margarines are fortified with vitamins, while others may have trans fats, which should be limited due to their negative impact on health. When choosing margarine, opt for those with healthier fats and no trans fats.

Per tablespoon (15mL)	Rice bran oil	Margarine (hard stick)	Margarine (soft)
Calories	120	100	102
Polyunsaturated	5.3 g	3.4 g	3.0 g
Monounsaturated	6.2 g	5.5 g	6.3 g
Saturated	2.5 g	2.1 g	1.6 g
Trans	0 g	0 g	0 g
Total Fat	14 g	11.3 g	11.2 g
Cholesterol	0	0	0

The primary fat source is bolded.

How to store rice bran oil and margarine

To store rice bran oil, keep it in a cool, dark place away from direct sunlight and heat sources like your pantry or a cool cupboard. Refrigeration is not required but can extend rice bran oil’s shelf life.

For margarine, store it in its original packaging or an airtight container in the refrigerator. Make sure that the container is tightly sealed to prevent the margarine from absorbing other food odors. Keep it away from areas with temperature fluctuations, such as on the refrigerator door. Check the expiration date and discard any margarine that has passed its shelf life or has an off smell or taste.

Rice bran oil vs margarine: Which is better 

After careful consideration, I believe rice bran oil is a better choice than margarine. Not only does rice bran oil containing beneficial nutrients like healthy fats, vitamin E, and antioxidants, but it has a high smoke point and a neutral taste, making it versatile for cooking purposes. Of course, if you need a solid plant-based fat for baking, margarine, or even coconut oil, may be a better fit for your recipe.

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