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Any animal Fat or vegetable fat or oil that “shortens” or retards the development of gluten strands in baked goods for the purpose of producing a tender, crisp texture. Solid fats are most commonly used instead of oils because of their plastic nature. It is used in baked goods.

A solid fat made from vegetable oils, such as soybean and cottonseed oil, which have been hydrogenated to create a solid. This process creates trans fatty acids which turns polyunsaturated fats into saturated fats. Vegetable shortening is virtually flavorless, and is used to make baked goods light and flaky. Crisco is a popular brand of vegetable shortening.


Shortening is any fat that is solid at room temperature and used to make crumbly pastry. Shortening is used in pastries that should not be elastic, such as cake. Although butter is solid at room temperature and is frequently used in making pastry, the term "shortening" seldom refers to butter, but is more closely related to margarine.

Read More at Wikipedia.

Nutrition Data for Shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) (04551)

NutrientNutrient value per 100 gm1 tbsp1 cup
Water0 g0 g0 g
Energy884 kcal113.152 kcal1812.2 kcal
Protein0 g0 g0 g
Total lipid (fat)100 g12.8 g205 g
Carbohydrate, by difference0 g0 g0 g
Fiber, total dietary0 g0 g0 g
Sugars, total0 g0 g0 g
NutrientNutrient value per 100 gm1 tbsp1 cup
Calcium, Ca0 mg0 mg0 mg
Iron, Fe0 mg0 mg0 mg
Magnesium, Mg0 mg0 mg0 mg
Phosphorus, P0 mg0 mg0 mg
Potassium, K0 mg0 mg0 mg
Sodium, Na0 mg0 mg0 mg
Zinc, Zn0 mg0 mg0 mg
NutrientNutrient value per 100 gm1 tbsp1 cup
Vitamin C, total ascorbic acid0 mg0 mg0 mg
Thiamin0 mg0 mg0 mg
Riboflavin0 mg0 mg0 mg
Niacin0 mg0 mg0 mg
Vitamin B-60 mg0 mg0 mg
Folate, DFE0 µg0 µg0 µg
Vitamin B-120 µg0 µg0 µg
Vitamin A, RAE0 µg0 µg0 µg
Vitamin A, IU0 IU0 IU0 IU
Vitamin E (alpha-tocopherol)1.95 mg0.2496 mg3.9975 mg
Vitamin D (D2 + D3)0 µg0 µg0 µg
Vitamin D0 IU0 IU0 IU
Vitamin K (phylloquinone)43 µg5.504 µg88.15 µg
NutrientNutrient value per 100 gm1 tbsp1 cup
Fatty acids, total saturated91.3 g11.6864 g187.165 g
Fatty acids, total monounsaturated2.2 g0.2816 g4.51 g
Fatty acids, total polyunsaturated1 g0.128 g2.05 g
Cholesterol0 mg0 mg0 mg
NutrientNutrient value per 100 gm1 tbsp1 cup
Caffeine0 mg0 mg0 mg
U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page
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