All Purpose Vegetable Shortening — Nutrition Facts & Ingredients
Per serving (1 Tbsp, 13 g): 120 calories. Per 100 g: 923 calories, 0 g protein, 100 g fat.
Per FDA guidance, 20% DV or more per serving is high; 5% or less is low. Daily Values are for a 2,000-calorie diet. In this product, per serving:
- Saturated fat: 25% DV (high at 20% DV or more)
Nutrition Facts
Serving size1 Tbsp (13g)
* The % Daily Value (DV) 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.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy
Prices and availability are set by the retailer.Ingredients
Hydrogenated Palm Oil, Palm Oil, Soybean Oil, TBHQ And Citric Acid Added To Protect Flavor, Vegetable Mono & Diglycerides
Frequently asked questions
How many calories are in All Purpose Vegetable Shortening?
Per 100 g of All Purpose Vegetable Shortening there are 923 calories.
How much protein is in All Purpose Vegetable Shortening?
Per 100 g of All Purpose Vegetable Shortening there are 0.0 g protein.
How many carbohydrates are in All Purpose Vegetable Shortening?
Per 100 g of All Purpose Vegetable Shortening there are 0.0 g carbohydrates. Of which 0.0 g sugars.
How much sugar is in All Purpose Vegetable Shortening?
Per 100 g of All Purpose Vegetable Shortening there are 0.0 g sugars.
How much sodium (salt) is in All Purpose Vegetable Shortening?
Per 100 g of All Purpose Vegetable Shortening there are 0.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in All Purpose Vegetable Shortening?
Per 100 g of All Purpose Vegetable Shortening there are 0.0 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in All Purpose Vegetable Shortening?
The main ingredients in All Purpose Vegetable Shortening are: Hydrogenated Palm Oil, Palm Oil, Soybean Oil, TBHQ And Citric Acid Added To Protect Flavor, Vegetable Mono & Diglycerides.
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Related guides
Learn more about nutrition and food labels:
- "Natural Flavors": What the Term Legally Means
- The 9 Major Allergens and the FASTER Act
- Gluten-Free Labeling: the FDA 20 ppm Rule
- "High Protein" and Other Protein Claims Decoded
- Dietary Fiber: Reaching 28 g a Day
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