Oil, industrial, palm kernel (hydrogenated) , used for whipped toppings, non-dairy
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0 MG | 0% | |
| Riboflavin | 0 MG | 0% | |
| Niacin | 0 MG | 0% | |
| Pantothenic acid | 0 MG | 0% | |
| Vitamin B-6 | 0 MG | 0% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 0.2 MG | 0% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 3.8 MG | 25% | |
| Vitamin K (phylloquinone) | 24.7 UG | 21% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 1 MG | 0% | |
| Iron, Fe | 0.2 MG | 1% | |
| Magnesium, Mg | 0 MG | 0% | |
| Phosphorus, P | 0 MG | 0% | |
| Potassium, K | 2 MG | 0% | |
| Sodium, Na | 6 MG | 0% | |
| Zinc, Zn | 0.0 MG | 0% | |
| Copper, Cu | 0 MG | 0% | |
| Manganese, Mn | 0 MG | 0% | |
| Selenium, Se | 0 UG | 0% |
Nutrition Highlights
- Good source of Vitamin E (alpha-tocopherol) (25% DV).
- Good source of Vitamin K (phylloquinone) (21% DV).
About Oil, industrial, palm kernel (hydrogenated) , used for whipped toppings, non-dairy
This oil is derived from the kernel of the oil palm fruit and undergoes hydrogenation to create a solid, stable fat. Its high saturated fat content makes it resistant to oxidation, which is why it's favored in industrial food production. With 884 calories per 100 grams and no protein or carbohydrates, it is a pure fat source, providing energy-dense calories without any fiber or micronutrients.
The hydrogenation process increases its shelf life and allows it to maintain a creamy texture at room temperature, making it a common ingredient in non-dairy whipped toppings, coffee creamers, and other processed foods that require a smooth, stable consistency without dairy. While it offers no protein, fiber, or significant vitamins, its neutral flavor and functional properties make it useful in commercial baking and confectionery. However, due to its high saturated fat content, it's best used in moderation, especially for those monitoring their fat intake for heart health.
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