Soybean Oil (Partially Hydrogenated) – Cooking or Salad Use
Description:
Soybean oil, specifically the partially hydrogenated variety, is commonly used in cooking and as a base for salad dressings. Known for its high fat content, it is a staple in many kitchens due to its versatility and neutral flavor. This oil is produced from soybeans and undergoes a hydrogenation process to change its chemical structure, typically making it more stable for cooking at higher temperatures.
Nutritional Information (per 100g):
| Nutrient | Value |
|---|---|
| Energy | 884.0 kcal |
| Protein | 0.0 g |
| Fat | 100.0 g |
| Saturated Fat | 18.0 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 0.0 mg |
| Iron | 0.0 mg |
| Magnesium | 0.0 mg |
| Phosphorus | 0.0 mg |
| Potassium | 0.0 mg |
| Sodium | 0.0 mg |
| Zinc | 0.0 mg |
| Copper | 0.0 mcg |
| Manganese | 0.0 mg |
| Selenium | 0.0 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (Vitamin B1) | 0.0 mg |
| Riboflavin (Vitamin B2) | 0.0 mg |
| Niacin (Vitamin B3) | 0.0 mg |
| Vitamin B6 | 0.0 mg |
| Folate (Vitamin B9) | 0.0 mcg |
| Vitamin B12 | 0.0 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 12.1 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information:
Soybean oil may contain traces of soy, which could cause allergic reactions in individuals with a soy allergy. It is crucial to read the labels and confirm that the oil is free from cross-contamination if necessary.
Dietary Preferences:
Soybean oil is suitable for various dietary preferences, including vegetarian and vegan diets, as it contains no animal-derived ingredients. However, it should be used with caution in moderation due to its high fat content. It can be part of a balanced diet, but individuals seeking to reduce saturated fats or those on a low-fat diet may want to avoid frequent use of partially hydrogenated soybean oil.
Advice:
While soybean oil offers a high smoke point, making it ideal for frying and sautรฉing, it is important to be mindful of its saturated fat content, especially if you are looking to manage cholesterol levels or adhere to a low-fat diet. For healthier cooking, consider using non-hydrogenated oils like olive oil or avocado oil, which contain more unsaturated fats.
Conclusion:
Partially hydrogenated soybean oil is a widely used ingredient in cooking and salad dressings. Although it provides versatility and stability for high-heat applications, it is high in saturated fats and should be consumed in moderation. If you’re looking for a more health-conscious option, consider exploring alternative oils that offer healthier fat profiles, while still delivering the necessary cooking performance.
