Amount of Total lipid (fat) in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
Fats and Oils
In 100 g (Grams) of Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy there is 80 g of Total lipid (fat). Change amount
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Total lipid (fat)
Total lipid (fat) is a nutrient present in many other foods. The below table lists foods high in Total lipid (fat) other than Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy.
Oil, soybean lecithin
|
100 g
|
100%
|
Oil, hazelnut
|
100 g
|
100%
|
Oil, babassu
|
100 g
|
100%
|
Oil, sheanut
|
100 g
|
100%
|
Oil, soybean, salad or cooking, (partially hydrogenated) and cottonseed
|
100 g
|
100%
|
Shortening, household, lard and vegetable oil
|
100 g
|
100%
|
Oil, sunflower, linoleic, (partially hydrogenated)
|
100 g
|
100%
|
Shortening bread, soybean (hydrogenated) and cottonseed
|
100 g
|
100%
|
Shortening cake mix, soybean (hydrogenated) and cottonseed (hydrogenated)
|
100 g
|
100%
|
Oil, cupu assu
|
100 g
|
100%
|
Oil, industrial, soy, refined, for woks and light frying
|
100 g
|
100%
|
Oil, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor
|
100 g
|
100%
|
Oil, industrial, soy ( partially hydrogenated), all purpose
|
100 g
|
100%
|
Oil, industrial, soy (partially hydrogenated ) and soy (winterized), pourable clear fry
|
100 g
|
100%
|
Oil, industrial, soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening
|
100 g
|
100%
|
Oil, industrial, palm kernel, confection fat, uses similar to high quality cocoa butter
|
100 g
|
100%
|
Oil, industrial, palm kernel (hydrogenated), confection fat, uses similar to 95 degree hard butter
|
100 g
|
100%
|
Oil, industrial, palm kernel (hydrogenated), confection fat, intermediate grade product
|
100 g
|
100%
|
Oil, industrial, coconut, confection fat, typical basis for ice cream coatings
|
100 g
|
100%
|
Oil, industrial, palm kernel (hydrogenated) , used for whipped toppings, non-dairy
|
100 g
|
100%
|
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy is a type of Fats and Oils. The most significant nutrients in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy are listed below.
Water
|
17.17 g
|
17.17%
|
Energy (calorie)
|
714 kcal
|
|
Energy (joule)
|
2989 kJ
|
|
Protein
|
0.18 g
|
0.18%
|
Total lipid (fat)
|
80 g
|
80%
|
Ash
|
1.94 g
|
1.94%
|
Carbohydrate, by difference
|
0.71 g
|
0.71%
|
Fiber, total dietary
|
0 g
|
|
Sugars, total
|
0 g
|
|
Calcium, Ca
|
3 mg
|
|
Iron, Fe
|
0.12 mg
|
|
Magnesium, Mg
|
1 mg
|
|
Phosphorus, P
|
5 mg
|
|
Potassium, K
|
18 mg
|
0.02%
|
Sodium, Na
|
886 mg
|
0.89%
|
Zinc, Zn
|
0.11 mg
|
|
Thiamin
|
0.012 mg
|
|
Riboflavin
|
0 mg
|
|
Niacin
|
0.003 mg
|
|
Pantothenic acid
|
0 mg
|
|
Nutrients in Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy