Shortening
Shortening, industrial, soy (partially hydrogenated ) for baking and confections
Nutrition facts per 100 g · edible portion
Fats And Oils19 forms & preparations
Dietary labels are inferred automatically from Shortening, industrial, soy (partially hydrogenated ) for baking and confections's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Low nutrient density 5/100
How many beneficial nutrients Shortening, industrial, soy (partially hydrogenated ) for baking and confections delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Shortening, industrial, soy (partially hydrogenated ) for baking and confections come from — the split across carbs, fat & protein.
100% from fat
-
Carbs 0%0.0 g per serving
-
Fat 100%100.0 g per serving
-
Protein 0%0.0 g per serving
What Shortening, industrial, soy (partially hydrogenated ) for baking and confections is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 0.0 g | |
| Dietary Fiber | 0.0 g | |
| Total Sugars | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 100.0 g | |
| Saturated Fat | 18.8 g | |
| Monounsaturated Fat | 71.0 g | — |
| Polyunsaturated Fat | 5.4 g | — |
| Trans Fat | 42.9 g | — |
| Omega-3 Fatty Acids | 0.0 mg | — |
| Omega-6 Fatty Acids | 5,000.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 94.0 mg | — |
| Palmitic Acid | 10,638.0 mg | — |
| Stearic Acid | 7,281.0 mg | — |
| Arachidic Acid | 316.0 mg | — |
| Behenic Acid | 346.0 mg | — |
| Palmitoleic Acid | 57.0 mg | — |
| Oleic Acid | 70,967.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 5,000.0 mg | — |
| alpha-Linolenic Acid (ALA) | 0.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 0.0 g | |
| Histidine | 0.0 mg | — |
| Isoleucine | 0.0 mg | — |
| Leucine | 0.0 mg | — |
| Lysine | 0.0 mg | — |
| Methionine | 0.0 mg | — |
| Phenylalanine | 0.0 mg | — |
| Threonine | 0.0 mg | — |
| Tryptophan | 0.0 mg | — |
| Valine | 0.0 mg | — |
| Alanine | 0.0 mg | — |
| Arginine | 0.0 mg | — |
| Aspartic Acid | 0.0 mg | — |
| Cystine | 0.0 mg | — |
| Glutamic Acid | 0.0 mg | — |
| Glycine | 0.0 mg | — |
| Proline | 0.0 mg | — |
| Serine | 0.0 mg | — |
| Tyrosine | 0.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | ~ | — |
| Vitamin E | 6.1 mg | |
| Vitamin K | 43.0 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.0 mg | |
| Vitamin B6 | 0.0 mg | |
| Folate (B9) | 0.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.0 mg | |
| Choline | 0.2 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 0.0 mg | |
| Iron | 0.0 mg | |
| Magnesium | 0.0 mg | |
| Phosphorus | 0.0 mg | |
| Potassium | 0.0 mg | |
| Sodium | 0.0 mg | |
| Zinc | 0.0 mg | |
| Copper | 0.0 mg | |
| Selenium | 0.0 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | 200.0 mg | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.0 g | — |
About Shortening, industrial, soy (partially hydrogenated ) for baking and confections
Shortening is a solid, shelf-stable fat, most often made from hydrogenated vegetable oils like soybean or cottonseed, used to give baked goods a tender, crumbly texture; the name comes from the way it shortens gluten strands so pastry turns out flaky rather than tough. Prized by bakers for its high melting point and neutral flavor, it produces flaky pie crusts, soft cookies, and stable frostings that hold their shape at room temperature.
Nutritionally it is pure fat and pure calories, with no water or milk solids, and while modern shortenings are largely free of the trans fats that once made them controversial, they remain a food to use in moderation. Bakers sometimes swap part of the butter in a recipe for shortening to boost tenderness and lift. Store shortening tightly covered in a cool, dark pantry, where its low moisture content keeps it fresh for a year or longer.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Shortening, industrial, soy (partially hydrogenated ) for baking and confections?
There are 883 calories in 100 g of Shortening, industrial, soy (partially hydrogenated ) for baking and confections, or about 1,810 calories in 1 cup (205 g).
How much protein is in Shortening, industrial, soy (partially hydrogenated ) for baking and confections?
Shortening, industrial, soy (partially hydrogenated ) for baking and confections contains 0.0 g of protein per 100 g.
How many carbs are in Shortening, industrial, soy (partially hydrogenated ) for baking and confections?
Shortening, industrial, soy (partially hydrogenated ) for baking and confections has 0.0 g of carbohydrates per 100 g.
How much fat is in Shortening, industrial, soy (partially hydrogenated ) for baking and confections?
Shortening, industrial, soy (partially hydrogenated ) for baking and confections provides 100.0 g of total fat per 100 g.
What is Shortening, industrial, soy (partially hydrogenated ) for baking and confections a good source of?
Shortening, industrial, soy (partially hydrogenated ) for baking and confections is an excellent source of Vitamin E (41% DV) and Vitamin K (36% DV) (per 100 g). Daily Values are based on a 2,000-calorie diet.
Related fats and oils
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries
Margarine Spread, approximately 48% fat, tub
Margarine, 80% fat, tub, CANOLA HARVEST Soft Spread (canola, palm and palm kernel oils)
Margarine, regular, hard, soybean (hydrogenated)
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
Margarine-like spread, SMART BALANCE Omega Plus Spread (with plant sterols & fish oil)
Meat drippings (lard, beef tallow, mutton tallow)
Compare Shortening, industrial, soy (partially hydrogenated ) for baking and confections with…
- Shortening, industrial, soy (partially hydrogenated ) for baking and confections vs Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries
- Shortening, industrial, soy (partially hydrogenated ) for baking and confections vs Margarine Spread, approximately 48% fat, tub
- Shortening, industrial, soy (partially hydrogenated ) for baking and confections vs Margarine, 80% fat, tub, CANOLA HARVEST Soft Spread (canola, palm and palm kernel oils)
- Shortening, industrial, soy (partially hydrogenated ) for baking and confections vs Margarine, regular, hard, soybean (hydrogenated)
- Shortening, industrial, soy (partially hydrogenated ) for baking and confections vs Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries
- Shortening, industrial, soy (partially hydrogenated ) for baking and confections vs Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy