Oil, industrial, canola (partially hydrogenated) oil for deep fat frying provides 884 kcal per 100 g, with 0 g of protein, 0 g of carbohydrates and 100 g of fat. 1 cup of Oil, industrial, canola (partially hydrogenated) oil for deep fat frying (218 g) provides about 1927 kcal.
A fast summary built from the current nutrition profile per 100g.
| Nutrient | Amount per 100 g |
|---|---|
| Calories | 884 kcal |
| Protein | 0 g |
| Carbohydrates | 0 g |
| Fat | 100 g |
USDA data · USDA FoodData Central
| Portion | Weight | Calories |
|---|---|---|
| 1 cup | 218 g | 1927 kcal |
| 1 tbsp | 13.6 g | 120 kcal |
| 1 tsp | 4.5 g | 40 kcal |
| 100 g | 100 g | 884 kcal |
Portion weights: USDA FoodData Central
All values are computed from the per-100 g nutrition data (source: USDA).
Oil, industrial, canola (partially hydrogenated) oil for deep fat frying is a refined cooking oil derived from canola plants, which are a variety of rapeseed cultivated primarily for their seeds. This oil undergoes a partial hydrogenation process to enhance its stability and shelf life, making it suitable for high-temperature cooking methods such as deep frying. The oil is commonly used in commercial kitchens and food production due to its neutral flavor and high smoke point, allowing for consistent frying results and crisp textures in food products. In terms of nutritional characteristics, this oil is predominantly composed of fats, specifically 100 grams contain approximately 884 calories and 100 grams of fat, with negligible amounts of protein and carbohydrates. While it is energy-dense, it lacks essential nutrients, vitamins, and minerals, making it primarily a source of fat. It is important to use this oil judiciously within a balanced diet and to consider its effects on health, particularly concerning trans fats which may be present due to the hydrogenation process.
Oil, industrial, canola (partially hydrogenated) oil for deep fat frying contains approximately 884 calories per 100 grams, making it a high-calorie energy source primarily derived from fats.
While it can be part of a cooking regimen, the health implications largely depend on consumption levels and the presence of trans fats due to partial hydrogenation, which are linked to cardiovascular issues. Moderation and balance with healthier fats are recommended.
It should be stored in a cool, dry place away from sunlight, ideally in a dark container to prevent degradation. Proper storage extends the oil's shelf life, which is about 1 year when unopened.
It provides a high energy source, is versatile for various cooking methods, and enhances the texture of fried foods, making it a staple in many culinary applications.
It's advisable to limit intake to small amounts, such as 15g per serving, and to use it sparingly within a balanced diet to avoid excessive fat consumption.