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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
No, hydrogenated soybean and cottonseed shortening is generally not considered healthy. The hydrogenation process creates trans fats, which are known to raise LDL ("bad") cholesterol and lower HDL ("good") cholesterol, increasing the risk of heart disease. It is also high in saturated fat and calories, offering no essential nutrients.
Per 100g, this shortening contains approximately 884 calories and 100g of fat. It has 0g of protein and 0g of carbohydrates. The fat content includes a significant amount of saturated and potentially trans fats due to the hydrogenation process.
No, hydrogenated soybean and cottonseed shortening is not good for weight loss. It is extremely calorie-dense, with 100g containing nearly 900 calories, and provides no fiber or protein to promote satiety. Its high fat content, particularly unhealthy trans and saturated fats, makes it unsuitable for a weight-loss diet.
Yes, hydrogenated soybean and cottonseed shortening is typically vegan. It is derived entirely from plant-based oils (soybean and cottonseed) and does not contain any animal products.
Yes, hydrogenated soybean and cottonseed shortening is naturally gluten-free. It is an oil product derived from plants and does not contain wheat, barley, rye, or any gluten-containing ingredients.
While it contains no carbohydrates, diabetics should consume hydrogenated soybean and cottonseed shortening sparingly, if at all. Its high content of unhealthy fats, especially trans fats, can negatively impact cardiovascular health, which is a significant concern for individuals with diabetes. Focus on healthier fat sources instead.
hydrogenated soybean and cottonseed shortening 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 →This shortening is primarily used in baking to create tender, flaky textures in items like pie crusts, biscuits, and pastries. Its high smoke point (around 360°F or 182°C) also makes it suitable for deep-frying, and it provides excellent stability and a long shelf life to processed foods.
Yes, you can often substitute it, but the results may vary. Butter can provide a similar flakiness but adds flavor and moisture. Other solid fats like coconut oil or non-hydrogenated vegetable shortenings can be healthier alternatives, though they might alter the texture slightly. Liquid oils are generally not suitable for recipes requiring a solid fat.
Hydrogenated soybean and cottonseed shortening should be stored in a cool, dry place away from direct sunlight and heat. An airtight container is best to prevent oxidation. When stored properly, it has a very long shelf life due to its stability.
"Hydrogenated" refers to a chemical process where hydrogen atoms are added to unsaturated fats, converting liquid oils into solid or semi-solid fats at room temperature. This process is used in shortening to improve texture, increase shelf life, and enhance stability, but it also creates unhealthy trans fats.