United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  04667, Shortening, industrial, soy (partially hydrogenated ) for baking and confections
heading Nutrient Unit
Value per 100 g

tbsp 12.8 g

cup 205 g
Proximates Water g 0.00 0.00 0.00
Proximates Energy kcal 884 113 1812
Proximates Protein g 0.00 0.00 0.00
Proximates Total lipid (fat) g 100.00 12.80 205.00
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0
Proximates Sugars, total g 0.00 0.00 0.00
Minerals Calcium, Ca mg 0 0 0
Minerals Iron, Fe mg 0.00 0.00 0.00
Minerals Magnesium, Mg mg 0 0 0
Minerals Phosphorus, P mg 0 0 0
Minerals Potassium, K mg 0 0 0
Minerals Sodium, Na mg 0 0 0
Minerals Zinc, Zn mg 0.00 0.00 0.00
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.000 0.000 0.000
Vitamins Riboflavin mg 0.000 0.000 0.000
Vitamins Niacin mg 0.000 0.000 0.000
Vitamins Vitamin B-6 mg 0.000 0.000 0.000
Vitamins Folate, DFE µg 0 0 0
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 6.13 0.78 12.57
Vitamins Vitamin K (phylloquinone) µg 43.0 5.5 88.2
Lipids Fatty acids, total saturated g 18.788 2.405 38.515
Lipids Fatty acids, total monounsaturated g 71.023 9.091 145.597
Lipids Fatty acids, total polyunsaturated g 5.400 0.691 11.070
Lipids Fatty acids, total trans g 42.851 5.485 87.845
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0