Trans Fats
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, & 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.
Storing
Margarine can be stored in the refrigerator or freezer. To prevent it form absorbing food odors, make sure that the container is sealed or that the margarine is well wrapped. Store vegetable shortening in sealed container in a cool, dry place.
Nutrition Highlights
Margarine, 1 tsp margarine (5g) (hydrogenated, corn oil)
- Calories: 34
- Protein: 0.04g
- Carbohydrate: 0.04g
- Total Fat: 3.8g
- Fiber: 0.0g
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