Shortening bread, soybean (hydrogenated) and cottonseed
FDC 172329tablespoon (13 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 24 · +2 vs Fats & oils medianThis bread shortening comes in at 24 of 100, a Low band that ranks 28th of 60 in Fats & oils. Its vitamin E content is notable at 41% DV, the highest standout figure among this group of oils and fats.
Shortening like this is blended into bread and pastry dough to create a tender, flaky crumb rather than eaten on its own. A tablespoon (13 g) is the typical baking measure, and its 22 g of saturated fat per 100 g is the highest of the group, so it is best kept to the amounts a recipe actually calls for.
See how this score is calculated, build a plate around shortening bread, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 884 kcal | 44% |
| Total fat | 100 g | 128% |
| Saturated fat | 22 g | 110% |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 0 g | 0% |
| Potassium | 0 mg | 0% |
| Calcium | 0 mg | 0% |
| Iron | 0 mg | 0% |
| Magnesium | 0 mg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 6.1 mg | 41% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 115 kcal | 6% |
| Total fat | 13 g | 17% |
| Saturated fat | 2.9 g | 14% |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 0 g | 0% |
| Potassium | 0 mg | 0% |
| Calcium | 0 mg | 0% |
| Iron | 0 mg | 0% |
| Magnesium | 0 mg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.8 mg | 5% |
Source: USDA FoodData Central · Public domain
FDC 172329Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the fats & oils median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Oil, tomatoseedDensity 24 vs 24Oil, sesame, salad or cookingDensity 25 vs 24Salad dressing, bacon and tomatoDensity 25 vs 24Original analysis by NutriVerdict
In the kitchen and how to use it
This shortening is a solid, white, flavorless fat made from hydrogenated soybean and cottonseed oils, built specifically for baking. It creams easily with sugar for cookies, cuts into flour for flaky pie crusts and biscuits, and holds its shape at room temperature better than butter, which makes doughs easier to handle in a warm kitchen. It is also used for deep frying and pan greasing, since its neutral flavor will not compete with whatever it is cooking.
At 884 calories per 100 g, about 115 calories per tablespoon, shortening is used in the measured amounts a recipe calls for rather than eaten on its own. It is notably rich in vitamin E, supplying 41% of the daily value per 100 g, the highest share of any nutrient tracked for it here. Because it is shelf-stable, it can be stored in a sealed container at room temperature away from direct heat, and it does not need refrigeration the way butter or lard typically does.
Frequently asked questions about shortening bread
How many calories are in this shortening?
It has 884 calories per 100 g, about 115 calories per tablespoon (13 g).
Is this shortening a good source of vitamin E?
Yes, it provides 41% of the daily vitamin E value per 100 g.
What is this shortening used for?
It is used mainly for baking flaky pie crusts and biscuits, as well as frying and pan greasing.