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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Hydrogenated soy oil, especially partially hydrogenated versions, is generally considered unhealthy due to its high content of trans fats. Trans fats raise LDL ('bad') cholesterol and lower HDL ('good') cholesterol, significantly increasing the risk of heart disease. Fully hydrogenated soy oil contains saturated fats, which should also be consumed in moderation.
Per 100g, hydrogenated soy oil contains approximately 884 calories and 100g of fat, with no protein or carbohydrates. The fat content will consist of saturated fats and, if partially hydrogenated, trans fats, both of which are linked to negative health outcomes when consumed in excess.
No, hydrogenated soy oil is not good for weight loss. It is extremely calorie-dense, providing 884 calories per 100g, and its fat content, particularly trans fats, is associated with increased health risks rather than benefits for weight management. It's best to limit its consumption.
Yes, hydrogenated soy oil is typically vegan as it is derived entirely from soybeans, a plant-based source. The hydrogenation process does not involve animal products.
Yes, hydrogenated soy oil is naturally gluten-free. Soybeans do not contain gluten, and the processing into oil and subsequent hydrogenation do not introduce gluten-containing ingredients.
While hydrogenated soy oil does not directly impact blood sugar levels as it contains no carbohydrates, its high content of unhealthy fats, especially trans fats, can increase the risk of heart disease. Diabetics are already at a higher risk for cardiovascular issues, so it's generally recommended to avoid or severely limit consumption of hydrogenated oils.
hydrogenated soy oil is a versatile ingredient found in cuisines around the world. With 884 calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Hydrogenated soy oil is primarily used in processed foods to improve texture, extend shelf life, and provide stability. It helps create a solid or semi-solid consistency in products like margarines, shortenings, baked goods, and snack foods, and prevents rancidity.
While hydrogenated soy oil offers high heat stability, it is generally not recommended for home cooking due to its unhealthy fat profile, particularly the presence of trans fats in partially hydrogenated versions. Healthier alternatives like olive oil, avocado oil, or canola oil are preferred for cooking.
Hydrogenated soy oil, often found in solid or semi-solid form (like shortening), should be stored in a cool, dry, and dark place away from direct sunlight and heat. Its hydrogenation makes it more stable and less prone to rancidity compared to liquid oils, allowing for a longer shelf life.
Partially hydrogenated soy oil contains trans fats, which are highly detrimental to heart health. Fully hydrogenated soy oil, on the other hand, has had all its unsaturated bonds saturated, resulting in a product that is solid at room temperature and contains saturated fats, but no trans fats. Both types are high in unhealthy fats.