Sauces and Candy Use for Baking Soy and Partially Hydrogenated Soy Oil Industrial Margarine

Margarine, Industrial, Soy and Partially Hydrogenated Soy Oil, Use for Baking, Sauces and Candy has a very high-calorie, low-carb, very high-fat and low-protein content. It is a good source of Vitamin A, Vitamin E and Vitamin K.

The food contains 0.71g of carbs. The carbohydrate profile of the the food reveals it is low in complex carbs and low in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. With 0.18 gms of protein, it is low in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

However, the very high fat content makes it unsuitable if you're on a low-fat diet plan. 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 high PUFA. The omega-3 content is very high. 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".

While Sodium is an essential nutrient, excess quantities can cause several disorders like fluid retention, hypertension. Since it has a high density of Sodium, it is unsuitable if you are aiming for a healthy, low-sodium diet.

It belongs to American cuisine.

Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 7, for Margarine, Industrial, Soy and Partially Hydrogenated Soy Oil, Use for Baking, Sauces and Candy, and we advise that this food sparingly.