Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Caloric value | 884 kCal | 1684 kCal | 52.5% | 5.9% | 190 g |
| Fats | 100 g | 56 g | 178.6% | 20.2% | 56 g |
| Vitamins | |||||
| Vitamin B4, choline | 0.2 mg | 500 mg | 250000 g | ||
| Vitamin E, alpha tocopherol, TE | 6.13 mg | 15 mg | 40.9% | 4.6% | 245 g |
| beta Tocopherol | 0.44 mg | ~ | |||
| gamma Tocopherol | 32.3 mg | ~ | |||
| tocopherol | 15.36 mg | ~ | |||
| Vitamin K, phylloquinone | 43 μg | 120 μg | 35.8% | 4% | 279 g |
| Sterols | |||||
| Phytosterols | 200 mg | ~ | |||
| Fatty acid | |||||
| Transgender | 42.851 g | max 1.9 г | |||
| monounsaturated trans fats | 40.118 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 18.788 g | max 18.7 г | |||
| 14: 0 Myristic | 0.094 g | ~ | |||
| 16: 0 Palmitic | 10.638 g | ~ | |||
| 17: 0 Margarine | 0.114 g | ~ | |||
| 18: 0 Stearin | 7.281 g | ~ | |||
| 20: 0 Arachinic | 0.316 g | ~ | |||
| 22: 0 Begenic | 0.346 g | ~ | |||
| Monounsaturated fatty acids | 71.023 g | min 16.8 г | 422.8% | 47.8% | |
| 16: 1 Palmitoleic | 0.057 g | ~ | |||
| 16: 1 cis | 0.057 g | ~ | |||
| 18: 1 Olein (omega-9) | 70.967 g | ~ | |||
| 18: 1 cis | 30.848 g | ~ | |||
| 18: 1 trans | 40.118 g | ~ | |||
| Polyunsaturated fatty acids | 5.4 g | from 11.2 to 20.6 | 48.2% | 5.5% | |
| 18: 2 Linoleic | 5 g | ~ | |||
| 18: 2 mixed isomers | 2.333 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 2.667 g | ~ | |||
| 18: 3 trans (other isomers) | 0.4 g | ~ | |||
| Omega-6 fatty acids | 2.667 g | from 4.7 to 16.8 | 56.7% | 6.4% |
The energy value is 884 kcal.
- cup = 205 g (1812.2 kCal)
- tbsp = 12.8 g (113.2 kCal)
Culinary fat (shortening) for baking and confectionery products, based on partially hydrogenated soybean oil rich in vitamins and minerals such as: vitamin E – 40,9%, vitamin K – 35,8%
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
Tags: calorie content 884 kcal, chemical composition, nutritional value, vitamins, minerals, how is it useful Cooking fat (shortening) for baking and confectionery products, based on partially hydrogenated soybean oil, calories, nutrients, useful properties Cooking fat (shortening) for baking and confectionery , based on partially hydrogenated soybean oil