A fast summary built from the current nutrition profile per 100g.
Oil, industrial, palm kernel (hydrogenated) is a refined oil derived from the seeds of the oil palm tree, scientifically known as Elaeis guineensis. This oil is produced through hydrogenation, a process that solidifies liquid oils, resulting in a semi-solid form that is stable at room temperature. Commonly used in various food products and industrial applications, palm kernel oil is popular due to its high saturated fat content and long shelf life. It is often found in processed foods, margarine, and baked goods, contributing both texture and flavor to these items. Nutritionally, palm kernel oil is composed almost entirely of fats, primarily saturated fats, with no carbohydrates or proteins. This characteristic makes it an energy-dense food, containing approximately 884 calories per 100 grams. While it lacks essential nutrients, its high fat content can be beneficial in moderation within a balanced diet. It is important to consider the type of fats consumed, as excessive saturated fat can lead to health risks over time. Hence, its use should be balanced with healthier fat sources.
Oil, industrial, palm kernel (hydrogenated) contains approximately 884 calories per 100 grams, making it a highly energy-dense food. Because its fat content is nearly 100%, it is primarily used for cooking and baking to provide energy.
While palm kernel oil is high in saturated fats, which can provide energy, excessive consumption may pose health risks, including heart disease. It's important to use it in moderation and balance with healthier fats.
Store palm kernel oil in a cool, dark place to prevent rancidity. Ensure the container is sealed tightly to limit exposure to air. An unopened bottle can last up to 12 months, while opened oil should be used within 6 months.
The oil serves as a concentrated energy source and is stable at high temperatures, making it suitable for frying and baking. It can also add texture and flavor to various food products.
It is recommended to limit intake to a small serving size, about 15 grams, a few times a week, while ensuring a balanced diet that includes various sources of fats.
