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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Vegetable shortening is a high-calorie, 100% fat product that should be consumed in moderation. While modern versions are typically free of trans fats, it remains a processed fat source. It is useful for those needing a dairy-free alternative, but it lacks the vitamins and minerals found in whole food fat sources.
Most modern vegetable shortenings are formulated to be free of partially hydrogenated oils, meaning they contain zero grams of artificial trans fat per serving. However, it is always important to check the ingredient label to ensure 'partially hydrogenated oil' is not listed.
Yes, vegetable shortening is vegan as it is made entirely from plant-based oils such as soybean, palm, or cottonseed oil. It is a common vegan substitute for lard or butter in baking recipes.
Vegetable shortening is naturally gluten-free because it is composed strictly of plant fats. It does not contain any wheat, barley, or rye derivatives, making it safe for those with celiac disease or gluten intolerance.
Shortening is 100% fat, whereas butter contains about 80% fat and 15-20% water. Because shortening has a higher melting point and no water, it produces flakier pie crusts and softer cookies that hold their shape better during baking.
You can substitute shortening for butter in a 1:1 ratio in most baking recipes. Keep in mind that shortening lacks the flavor of butter and contains no salt or water, so you may need to add a pinch of salt or a teaspoon of water to match the consistency.
vegetable 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 →Yes, vegetable shortening is excellent for frying because it has a high smoke point, typically between 360°F and 410°F. This allows it to reach high temperatures without breaking down, resulting in a crisp texture without a burnt taste.
Yes, vegetable shortening is completely dairy-free and lactose-free. It is an ideal alternative for individuals with milk allergies or lactose intolerance who need a solid fat for frostings, crusts, or biscuits.
Shortening should be stored in a cool, dry place like a pantry; it does not require refrigeration even after opening. An unopened can typically lasts up to two years, while an opened container remains fresh for about six months to a year.
Shortening has gone bad if it develops a rancid, sour, or soapy odor. You may also notice a change in color, such as yellowing, or a change in texture where it becomes excessively hard or grainy.