Oil vs Shortening
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Oil, industrial, palm kernel (hydrogenated) , used for whipped toppings, non-dairy is higher in more vitamins & minerals
Calories (kcal)
Oil 884
Shortening 884
Protein (g)
Oil 0
Shortening 0
Carbs (g)
Oil 0
Shortening 0
Fat (g)
Oil 100
Shortening 100
Fiber (g)
Oil 0
Shortening 0
Quick answers
Which has more protein?
Oil, industrial, palm kernel (hydrogenated) , used for whipped toppings, non-dairy — 0g vs 0g per 100g.
Which has fewer calories?
Oil, industrial, palm kernel (hydrogenated) , used for whipped toppings, non-dairy — 884 vs 884 kcal per 100g.
Which is more nutrient-dense?
Oil, industrial, palm kernel (hydrogenated) , used for whipped toppings, non-dairy scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Oil | Shortening | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 884 kcal | 884 kcal | = |
| Macronutrients | |||
| Water | 0.040 g | 0 g | |
| Protein | 0 g | 0 g | = |
| Total lipid (fat) | 100 g | 100 g | = |
| Carbohydrate, by difference | 0 g | 0 g | = |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 89.0 g | 18.8 g | +374% |
| Fatty acids, total monounsaturated | 4.93 g | 71.0 g | -93% |
| Fatty acids, total trans | 3.68 g | 42.9 g | -91% |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0 mg | 0 mg | = |
| Riboflavin (Vitamin B2) | 0 mg | 0 mg | = |
| Niacin (Vitamin B3) | 0 mg | 0 mg | = |
| Pantothenic acid (Vitamin B5) | 0 mg | 0 mg | = |
| Vitamin B-6 — Pyridoxine | 0 mg | 0 mg | = |
| Biotin (Vitamin B7) | 0 ug | 0 ug | = |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 0.200 mg | 0.200 mg | = |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 3.81 mg | 6.13 mg | -38% |
| Minerals | |||
| Calcium, Ca | 1.00 mg | 0 mg | |
| Iron, Fe | 0.150 mg | 0 mg | |
| Magnesium, Mg | 0 mg | 0 mg | = |
| Phosphorus, P | 0 mg | 0 mg | = |
| Potassium, K | 2.00 mg | 0 mg | |
| Sodium, Na | 6.00 mg | 0 mg | |
| Zinc, Zn | 0.040 mg | 0 mg | |
| Copper, Cu | 0 mg | 0 mg | = |
| Manganese, Mn | 0 mg | — | |
| Selenium, Se | 0 ug | 0 ug | = |
| Other Nutrients | |||
| Energy | 3699 kj | 3699 kj | = |
| Ash | 0.010 g | 0 g | |
| Total Sugars | 0 g | 0 g | = |
| Folic acid (Vitamin B9 — synthetic) | 0 ug | 0 ug | = |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 0 ug | 0 ug | = |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 0 IU | 0 IU | = |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0.440 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 32.3 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 15.4 mg | |
| Vitamin K1 — Phylloquinone | 24.7 ug | 43.0 ug | -43% |
| SFA 4:0 (Butyric acid) | 0.073 g | 0 g | |
| SFA 6:0 (Caproic acid) | 0.325 g | 0 g | |
| SFA 8:0 (Caprylic acid) | 3.89 g | 0 g | |
| SFA 10:0 (Capric acid) | 3.32 g | 0 g | |
| SFA 12:0 (Lauric acid) | 45.3 g | 0 g | |
| SFA 14:0 (Myristic acid) | 13.9 g | 0.094 g | +14704% |
| SFA 15:0 (Pentadecanoic acid) | — | 0 g | |
| SFA 16:0 (Palmitic acid) | 7.35 g | 10.6 g | -31% |
| SFA 17:0 (Margaric acid) | — | 0.114 g | |
| SFA 18:0 (Stearic acid) | 14.6 g | 7.28 g | +100% |
| SFA 20:0 (Arachidic acid) | 0.207 g | 0.316 g | -34% |
| SFA 22:0 (Behenic acid) | — | 0.346 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | 0.057 g | -100% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | — | 0.057 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 4.93 g | 71.0 g | -93% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 1.25 g | 30.8 g | -96% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0 g | 5.40 g | -100% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0 g | 5.00 g | -100% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0 g | 2.67 g | -100% |
| PUFA 18:2 i | — | 2.33 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0 g | 0 g | = |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | — | 0 g | |
| PUFA 18:3i | 0 g | 0.400 g | -100% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | 3.68 g | 40.1 g | -91% |
| TFA 18:1 t | 3.68 g | 40.1 g | -91% |
| Fatty acids, total trans-polyenoic | 0 g | 2.73 g | -100% |
| Phytosterols | 95.0 mg | 200 mg | -52% |
| Tryptophan (EAA) | 0 g | 0 g | = |
| Threonine (EAA) | 0 g | 0 g | = |
| Isoleucine (EAA, BCAA) | 0 g | 0 g | = |
| Leucine (EAA, BCAA) | 0 g | 0 g | = |
| Lysine (EAA) | 0 g | 0 g | = |
| Methionine (EAA) | 0 g | 0 g | = |
| Cystine (conditionally essential) | 0 g | 0 g | = |
| Phenylalanine (EAA) | 0 g | 0 g | = |
| Tyrosine (conditionally essential) | 0 g | 0 g | = |
| Valine (EAA, BCAA) | 0 g | 0 g | = |
| Arginine (conditionally essential) | 0 g | 0 g | = |
| Histidine (EAA) | 0 g | 0 g | = |
| Alanine | 0 g | 0 g | = |
| Aspartic acid | 0 g | 0 g | = |
| Glutamic acid | 0 g | 0 g | = |
| Glycine (conditionally essential) | 0 g | 0 g | = |
| Proline (conditionally essential) | 0 g | 0 g | = |
| Serine | 0 g | 0 g | = |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Oil, industrial, palm kernel (hydrogenated) , used for whipped toppings, non-dairy nutrition facts Shortening, industrial, soy (partially hydrogenated ) for baking and confections nutrition facts Compare other foods →
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