Principal Use as a Tortilla Shortening Soy Partially Hydrogenated and Cottonseed Industrial Oil

Oil, Industrial, Soy (Partially Hydrogenated) and Cottonseed, Principal Use as a Tortilla Shortening has a very high-calorie, low-carb, very high-fat and low-protein content. It is a good source of Vitamin E and Vitamin K.

It contains a low amount of carbohydrates, making it suitable for some of the low-carb diets.

Because of its very high fat content, it could be unsuitable option, especially if you're watching your fat intake for health reasons. A quick glance at the fat profile reveals that it is very high in saturated fats and very high in trans fats. It's very high MUFA and average PUFA. The omega-3 content is average. In terms of Polyunsaturated Fat content it is ranked in the top 10% of all food items. It is also ranked in the top 10 percentile in terms of its Monounsaturated Fat content, which are considered among "good fats".

It has a low density of Sodium, thus making it suitable for a low-sodium diet.

It belongs to Mexican cuisine.

Based on the composite nutritive standing Oil, Industrial, Soy (Partially Hydrogenated) and Cottonseed, Principal Use as a Tortilla Shortening has been given a composite ranking of 2, and sparingly.