WEIS QUALITY

Vegetable Shortening — Nutrition Facts & Ingredients

UPC 41497156405 Manufacturer: Weis Markets, Inc. Butter & Spread Updated Sep 27, 2026

Per serving (1 Tbsp, 12 g): 110 calories. Per 100 g: 917 calories, 0 g protein, 100 g fat.

Label highlights:

Nutrition Facts

Serving size1 Tbsp (12g)

Amount per servingCalories
110
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Protein 0g

* 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

917 calories in 100 g
Protein0 g
Carbohydrates0 g
Fat100 g
Saturated fat25 g
Trans fat0 g
Cholesterol0 mg
Sodium0 mg

Where to buy

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Ingredients

Hydrogenated Palm Oil, Mono- And Diglycerides, Palm Oil, Soybean Oil, TBHQ And Citric Acid Added To Help Protect Flavor

Frequently asked questions

How many calories are in Vegetable Shortening?

Per 100 g of Vegetable Shortening there are 917 calories.

How much protein is in Vegetable Shortening?

Per 100 g of Vegetable Shortening there are 0.0 g protein.

How many carbohydrates are in Vegetable Shortening?

Per 100 g of Vegetable Shortening there are 0.0 g carbohydrates.

How much sodium (salt) is in Vegetable Shortening?

Per 100 g of Vegetable Shortening there are 0.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

What are the main ingredients in Vegetable Shortening?

The main ingredients in Vegetable Shortening are: Hydrogenated Palm Oil, Mono- And Diglycerides, Palm Oil, Soybean Oil, TBHQ And Citric Acid Added To Help Protect Flavor.

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Level of processing

2
Minimally Processed
5 ingredients · 1 food additive
UnprocessedUltra-processed

Health checks

Per FDA guidance, 20% DV or more per serving is high; 5% or less is low.

Nutrition breakdown

Macronutrients

Types of fat

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