Shortening cake mix, soybean (hydrogenated) and cottonseed (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) | 6.1 MG | 41% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 43 UG | 36% |
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
- Good source of Vitamin E (alpha-tocopherol) (41% DV).
- Good source of Vitamin K (phylloquinone) (36% DV).
About Shortening cake mix, soybean (hydrogenated) and cottonseed (hydrogenated)
A versatile baking ingredient made from hydrogenated soybean and cottonseed oils, this product is a solid fat used primarily in cake mixes and other baked goods. Its high fat content makes it an excellent shortening agent, creating tender textures in cakes, cookies, and pastries by preventing gluten formation. The hydrogenation process gives it a stable, solid form at room temperature, making it easy to incorporate into dry mixes.
While this ingredient provides no protein, carbohydrates, or fiber, it contributes significant calories through its pure fat content. The lack of carbohydrates makes it suitable for ketogenic and other low-carb baking applications. However, being a hydrogenated fat means it contains trans fats, which health professionals recommend limiting in the diet. When using this ingredient in home baking, it's important to note that while it creates desirable textures in baked goods, moderation is key due to its high caloric density and fat content. Many bakers use it specifically for its ability to create flaky pie crusts and tender cakes, though some prefer to substitute with less processed fats when possible.
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