Oil, soybean, salad or cooking, (partially hydrogenated)
* 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) | 8.1 MG | 54% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 24.7 UG | 21% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 0 MG | 0% | |
| Magnesium, Mg | 0 MG | 0% | |
| Phosphorus, P | 0 MG | 0% | |
| Potassium, K | 0 MG | 0% | |
| Sodium, Na | 0 MG | 0% | |
| Zinc, Zn | 0 MG | 0% | |
| Copper, Cu | 0 MG | 0% | |
| Selenium, Se | 0 UG | 0% |
Nutrition Highlights
- Rich source of Vitamin E (alpha-tocopherol) (54% of Daily Value per 100g).
- Good source of Vitamin K (phylloquinone) (21% DV).
About Oil, soybean, salad or cooking, (partially hydrogenated)
Derived from soybeans, this oil undergoes a hydrogenation process that transforms its chemical structure, making it more stable for high-heat cooking and extending its shelf life. The partial hydrogenation creates trans fats, which give the oil a higher melting point and resistance to rancidity compared to its non-hydrogenated counterpart. Nutritionally, it's pure fat with no protein, carbohydrates, or fiber, providing 884 calories per 100 grams. The fat content consists primarily of polyunsaturated and monounsaturated fats, though the hydrogenation process also produces trans fats, which health experts recommend limiting in the diet.
This oil's neutral flavor and high smoke point make it versatile in commercial food production and home cooking. You'll find it in processed foods like baked goods, snack chips, and margarine, as well as in restaurant deep fryers where its stability under repeated heating is valued. Many health-conscious cooks now opt for non-hydrogenated alternatives like olive oil or avocado oil, as mounting evidence links trans fat consumption to increased heart disease risk. When used in baking, it helps create tender textures in cakes and pastries, while in frying it produces crispy results without imparting strong flavors to foods.
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