Soybean oil for salad dressing or cooking (partially hydrogenated)

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Caloric value884 kCal1684 kCal52.5%5.9%190 g
Fats100 g56 g178.6%20.2%56 g
Vitamin B4, choline0.2 mg500 mg250000 g
Vitamin E, alpha tocopherol, TE8.1 mg15 mg54%6.1%185 g
Vitamin K, phylloquinone24.7 μg120 μg20.6%2.3%486 g
Phytosterols132 mg~
Saturated fatty acids
Saturated fatty acids14.9 gmax 18.7 г
14: 0 Myristic0.1 g~
16: 0 Palmitic9.8 g~
18: 0 Stearin5 g~
Monounsaturated fatty acids43 gmin 16.8 г256%29%
16: 1 Palmitoleic0.4 g~
18: 1 Olein (omega-9)42.5 g~
Polyunsaturated fatty acids37.6 gfrom 11.2 to 20.6182.5%20.6%
18: 2 Linoleic34.9 g~
18: 3 Linolenic2.6 g~
Omega-3 fatty acids2.6 gfrom 0.9 to 3.7100%11.3%
Omega-6 fatty acids34.9 gfrom 4.7 to 16.8207.7%23.5%

The energy value is 884 kcal.

  • cup = 218 g (1927.1 kCal)
  • tbsp = 13.6 g (120.2 kCal)
  • tsp = 4.5 g (39.8 kCal)
Soybean oil for salad dressing or cooking (partially hydrogenated) rich in vitamins and minerals such as: vitamin E – 54%, vitamin K – 20,6%
  • 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 Soybean oil for dressing salads or cooking (partially hydrogenated), calories, nutrients, useful properties Soybean oil for dressing salads or cooking (partially hydrogenated)

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