Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries vs Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
Nutrition comparison per 100 g.
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries
627 kcal
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
714 kcal
Calories
627 kcal
714 kcal
Protein
0.0 g
0.2 g
Carbs
0.0 g
0.7 g
Fiber
0.0 g
0.0 g
Sugars
0.0 g
0.0 g
Fat
71.0 g
80.0 g
Sodium
864 mg
886 mg
Key takeaways
- Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has 12% fewer calories (627 kcal vs 714 kcal).
- Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has more protein (0.2 g vs 0.0 g).
- Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has more carbs (0.0 g vs 0.7 g).
- Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has more fat (71.0 g vs 80.0 g).
- Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has more sodium (864 mg vs 886 mg).
| Macronutrients | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy |
|---|---|---|
| Calories | 627 kcal | 714 kcal |
| Protein | 0.0 g | 0.2 g |
| Total Fat | 71.0 g | 80.0 g |
| Total Carbohydrate | 0.0 g | 0.7 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | 0.0 g | 0.0 g |
| Water | 28.0 g | 17.2 g |
| Carbohydrates | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy |
|---|---|---|
| Total Carbohydrate | 0.0 g | 0.7 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | 0.0 g | 0.0 g |
| Fats & Fatty Acids | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy |
|---|---|---|
| Total Fat | 71.0 g | 80.0 g |
| Saturated Fat | 22.9 g | 16.3 g |
| Monounsaturated Fat | 37.2 g | 37.5 g |
| Polyunsaturated Fat | 7.5 g | 22.4 g |
| Trans Fat | 19.1 g | 20.6 g |
| Omega-3 Fatty Acids | 757.0 mg | 2,757.0 mg |
| Omega-6 Fatty Acids | 6,755.0 mg | 19,665.0 mg |
| Protein & Amino Acids | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy |
|---|---|---|
| Protein | 0.0 g | 0.2 g |
| Vitamins | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin E | 6.1 mg | 6.2 mg |
| Vitamin K | 43.0 mcg | 75.0 mcg |
| Thiamin (B1) | 0.0 mg | 0.0 mg |
| Riboflavin (B2) | 0.0 mg | 0.0 mg |
| Niacin (B3) | 0.0 mg | 0.0 mg |
| Vitamin B6 | 0.0 mg | 0.0 mg |
| Folate (B9) | 0.0 mcg | 1.0 mcg |
| Vitamin B12 | 0.0 mcg | 0.2 mcg |
| Pantothenic Acid (B5) | ~ | 0.0 mg |
| Minerals | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy |
|---|---|---|
| Calcium | 0.0 mg | 3.0 mg |
| Iron | 0.0 mg | 0.1 mg |
| Magnesium | 0.0 mg | 1.0 mg |
| Phosphorus | 0.0 mg | 5.0 mg |
| Potassium | 0.0 mg | 18.0 mg |
| Sodium | 864.0 mg | 886.0 mg |
| Zinc | 0.0 mg | 0.1 mg |
| Copper | 0.0 mg | ~ |
| Selenium | 0.0 mcg | ~ |
| Sterols | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy |
|---|---|---|
| Cholesterol | 0.0 mg | 0.0 mg |
| Other | Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries | Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 1.0 g | 1.9 g |
Frequently asked questions
Which has fewer calories, Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries or Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy?
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries has fewer calories: 627 kcal for Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries vs 714 kcal for Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy per 100 g.
Which has more protein, Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries or Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy?
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy has more protein: 0.0 g for Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries vs 0.2 g for Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy per 100 g.
Is Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries or Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy healthier?
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries is lower in calories, and Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.