Oil, industrial, soy ( partially hydrogenated) 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, soy ( partially hydrogenated) (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, soy (partially hydrogenated) is a type of cooking oil derived from soybeans, which undergoes a hydrogenation process to improve its stability and shelf-life. This process alters the chemical structure of the oil, resulting in a semi-solid form that is commonly used in food manufacturing and industrial applications. It is often found in processed foods, margarine, and baked goods due to its ability to enhance texture and extend freshness.
Nutritionally, this oil is characterized by its high fat content, primarily consisting of unsaturated fats, with negligible amounts of protein and carbohydrates. One of the key aspects of partially hydrogenated oils is their trans fat content, which can negatively impact heart health. While it provides energy, it is essential to moderate its use in the diet and opt for healthier fat sources where possible, focusing on unsaturated fats like olive or canola oil for everyday cooking.
Oil, industrial, soy (partially hydrogenated) contains approximately 884 calories per 100 grams. This high caloric content is primarily due to its fat composition, making it an energy-dense food.
While it provides energy, the health implications of consuming partially hydrogenated oils are concerning due to their trans fat content, which can raise bad cholesterol and lower good cholesterol levels, increasing the risk for heart disease.
It should be stored in a cool, dark place, ideally in an opaque container to minimize exposure to light, which can cause rancidity. Once opened, it should be used within six months for best quality.
The primary benefits include its ability to enhance food texture, improve shelf-life in processed foods, and serve as a cooking medium due to its high smoke point. However, one should prioritize moderation.
Due to the health risks associated with trans fats, it is advisable to limit consumption as much as possible. If used, keep it to less than one tablespoon per day and consider healthier oil alternatives.
