Also indexed as: Hydrogenated Oils, Hydrogenated Vegetable Oils, Margarine, Partially-Hydrogenated Oils, Vegetable Shortening
Varieties
Margarine
Margarine was developed in the late 1800s as an inexpensive alternative to butter. Typically margarine is made from one or more partially hydrogenated vegetable oils (soy, corn, sunflower, or safflower), but it may also contain animal fats.
Packaged baked goods, crackers and chips
Most processed foods contain partially hydrogenated soybean, coconut, or palm oil.
Vegetable shortening
Vegetable shortening is created by the complete hydrogenation of vegetable oil. Because the hydrogenation process is complete, the shortening contains very few trans fats.
Preparation, uses and tips
Like butter, margarine is used as a spread. In addition, margarine can replace butter in cooking and baking. Margarine should not be heated to high temperatures.
Nutritional Highlights
Margarine, 1 tsp margarine (5g) (hydrogenated, corn oil)
Calories: 34
Protein: 0.04g
Carbohydrate: 0.04g
Total Fat: 3.8g
Fiber: 0.0g
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
