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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
This oil is considered a healthier alternative to partially hydrogenated oils because it provides high stability without the need for trans fats. It is low in saturated fat and its resistance to breaking down at high temperatures means fewer harmful compounds are formed during cooking.
Like most pure oils, it contains 884 calories and 100g of fat per 100g. It contains no protein, carbohydrates, or fiber, making it a concentrated source of energy that should be used in moderation.
Yes, it is 100% fat and contains zero carbohydrates, making it perfectly suitable for ketogenic and other low-carb diets. It is often used in keto-friendly commercial snacks due to its stability.
Standard soybean oil is high in linolenic acid, which can cause it to go rancid quickly or break down under heat. This specific variety is bred to have much lower levels of this acid, resulting in a more stable oil that doesn't require chemical hydrogenation to stay fresh.
Yes, ultra low linolenic soy oil is naturally vegan and gluten-free. It is a plant-based fat derived entirely from soybeans and contains no animal products or gluten-containing proteins.
It is ideal for high-heat applications like deep-frying, pan-searing, and sautéing because it does not break down easily. Its neutral profile also makes it excellent for baking and making salad dressings where you don't want a strong oil flavor.
It has a very neutral flavor and odor. Unlike some oils that have a nutty or grassy taste, this oil is designed to be flavorless, ensuring it doesn't interfere with the intended taste of your ingredients or baked goods.
ultra low linolenic 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 →Store it in a cool, dark place such as a pantry, away from the stove or direct sunlight. Because of its unique composition, it has a longer shelf life than standard vegetable oils and is highly resistant to becoming rancid.
Yes, it can be used as a 1:1 substitute for other liquid vegetable oils or melted butter in most recipes. It is particularly effective as a substitute for shortening or hydrogenated fats in commercial baking to eliminate trans fats.
While it is very stable, you should check for a sharp, soapy, or metallic smell, which indicates rancidity. If the oil becomes excessively cloudy or develops an off-flavor, it is best to discard it.