Shortening, 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 Shortening, 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).
Shortening, industrial, soy (partially hydrogenated) is a type of fat derived from soybeans through a process known as hydrogenation. This process alters the chemical structure of the oil, making it solid at room temperature. Commonly used in commercial baking and cooking, this shortening provides a rich texture and enhances the flavor of various baked goods, including pastries and cookies. It acts as a stabilizing agent and can improve the shelf life of products, making it a popular choice in the food industry.
In terms of nutritional characteristics, this industrial shortening is primarily composed of fat, specifically 100 grams contain 884 calories and 100 grams of fat with no carbohydrates or protein. While it lacks essential nutrients, it serves as a calorie-dense ingredient that can be used in moderation as part of a balanced diet. It is important to note that partially hydrogenated oils may contain trans fats, which can have negative health implications when consumed in excess.
Shortening, industrial, soy (partially hydrogenated) contains approximately 884 calories per 100 grams, making it a high-calorie fat source. It is primarily used in cooking and baking, where its energy-dense properties can enhance the texture and flavor of various dishes.
While shortening can enhance the texture and flavor of baked goods, it is essential to be cautious due to its high fat content and potential trans fats. Moderation is key, and it should be balanced with healthier fats to maintain overall health.
Store shortening in a cool, dry place, preferably at room temperature, and keep it away from sunlight. An unopened package can last for about a year, while opened shortening should be used within six months for the best quality.
The primary benefits include its ability to enhance the texture of baked goods, provide a longer shelf life for products, and serve as a stable cooking fat. However, it should be consumed in moderation due to health concerns related to trans fats.
It is advisable to limit consumption to 15-30 grams per day, depending on your overall dietary fat intake and nutritional needs, to minimize potential health risks associated with trans fats.
