Know what’s on your plate
Vegetable shortening
Calories & nutrition facts
household, composite
Nutrition facts
Per 100 g% DV- Calories 884 kcal —
- Protein 0 g 0%
- Carbohydrate 0 g 0%
- Fat 100 g 128%
- Saturated fat 25 g 125%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 4 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 6.1 mg 41%
- Vitamin K 53.2 µg 44%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0 mg 0%
- Pantothenic acid (B5) 0.68 mg 14%
- Vitamin B6 0 mg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
- Choline 0.2 mg 0%
Minerals
- Calcium 1 mg 0%
- Iron 0.07 mg 0%
- Magnesium 0 mg 0%
- Phosphorus 0 mg 0%
- Potassium 0 mg 0%
- Zinc 0 mg 0%
- Copper 0 mg 0%
- Manganese 0 mg 0%
- Selenium 0 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 884 | 0 g | 0 g | 100 g |
| 1 × tbsp | 12.8 g | 113 | 0 g | 0 g | 13 g |
| 1 × cup | 205 g | 1812 | 0 g | 0 g | 205 g |
| 2 × tbsp | 25.6 g | 226 | 0 g | 0 g | 26 g |
| ½ × tbsp | 6.4 g | 57 | 0 g | 0 g | 6.4 g |
| 3 × tbsp | 38.4 g | 339 | 0 g | 0 g | 38 g |
| 4 × tbsp | 51.2 g | 453 | 0 g | 0 g | 51 g |
Similar foods
- Household shorteningcomposite884 kcal / 100 g
- Vegetable fat shorteningvegetable fat, for flaky pastry, pie tops, sausage rolls & danishes, commercial707 kcal / 100 g
- Baking shorteningspecial purpose for baking, soybean (hydrogenated) palm and cottonseed884 kcal / 100 g
- Industrial shorteninglard and vegetable oil900 kcal / 100 g
- Chefade shortening863 kcal / 100 g
- Multipurpose shorteninghydrogenated soybean and palm885 kcal / 100 g
- Frying shorteningheavy duty, palm (hydrogenated)884 kcal / 100 g
- Cake and frosting shorteningspecial purpose for cakes and frostings, soybean (hydrogenated)884 kcal / 100 g
- Vegetable oilaverage899 kcal / 100 g
- Confectionery shorteningfractionated palm884 kcal / 100 g
Questions about Vegetable shortening
Can you use vegetable shortening instead of butter in baking?
Usually, yes: replace butter with the same weight of shortening in biscuits, cakes or pastry. Shortening has no buttery flavour and contains no water, so cakes may be less rich and the texture can change.
How do you use vegetable shortening to make flaky pastry?
Chill it until firm, then cut it into small pieces and rub or cut it into the flour until you have a mixture of fine crumbs and pea-sized pieces. Add cold water a little at a time; those larger pieces help form flaky layers.
Can you fry food in vegetable shortening?
Yes, if it is sold for frying. Melt it gently in a deep, heavy pan, avoid filling the pan more than halfway, and keep the temperature steady; lower it if the fat smokes.
How should you store vegetable shortening after opening?
Keep it tightly covered in a cool, dry cupboard, away from the cooker and sunlight. Use a clean, dry spoon each time, and follow the storage instructions on the pack if they differ.
What is the difference between vegetable shortening and vegetable oil?
Shortening is solid or semi-solid at room temperature, which makes it useful for pastry and biscuits; vegetable oil is liquid and easier to pour into dressings or batters. Per 100 g, vegetable shortening has 884 kcal and vegetable oil 899 kcal.
Can you replace vegetable shortening with vegetable suet?
Not reliably in equal amounts: vegetable suet has a coarser, drier texture and is made for dishes such as steamed puddings and dumplings. For pastry or biscuits, butter or block margarine is usually a closer practical substitute.
Why is vegetable shortening used in cake icing?
It gives icing a firm, smooth texture that holds its shape, especially in warm conditions. For a buttery flavour, combine it with butter rather than using shortening alone.
Source: USDA FoodData Central 173584 · per 100 g · carbohydrate per EU label, fibre excluded
