💎 Key Nutrients
What Is Shortening? Origin and Varieties
Shortening is a semisolid fat used widely in cooking and baking that has a rich history in modern kitchens. The term 'shortening' originated from its role in creating 'short' doughs — that is, doughs with a crumbly, tender texture due to the fat interrupting gluten formation. Traditionally, fats like lard or butter were used, but the advent of industrial food processing led to the development of vegetable shortenings made from oils such as soybean and cottonseed. The process of partial hydrogenation — adding hydrogen to liquid vegetable oils — transforms them into a more solid form at room temperature, which enhances texture and shelf stability for baking and frying applications. This technological breakthrough occurred in the early 20th century and was commercially popularized by brands like Crisco, which marketed shortening as an affordable, versatile alternative to animal fats. There are different varieties of shortening depending on the oils used and the degree of hydrogenation. Early formulations often contained high levels of trans fats, which improved shelf life and functionality but later proved problematic for health. In recent years, many manufacturers have reformulated shortenings to reduce trans fat content or eliminate partially hydrogenated oils in favor of fully hydrogenated fats or blends with non‑hydrogenated oils. However, products like the traditional household shortening made from partially hydrogenated soybean and cottonseed oils — as represented by this food item — reflect older formulation practices and can still be encountered in historical databases or legacy food labels. In cooking, shortening contributes to tenderness in pastries, crispiness in fried foods, and can carry added emulsifiers that help stabilize air bubbles in baked products. The specific physical properties — such as high melting point and plasticity — make shortening a unique fat that performs differently from liquid oils or dairy fats in recipes.
Nutrition Profile: A Detailed Breakdown
At its core, shortening is pure fat with virtually no protein, carbohydrates, or water. Per 1 tablespoon (12.8g), it provides 113 calories, all from fat. This equates to a very high energy density — a characteristic of fats in general — making it a calorie‑rich ingredient in recipes. Of the fat content, 3.2g is saturated fat, while the remainder comprises predominantly unsaturated fats. Because this shortening is partially hydrogenated, it historically contained industrial trans fats — a class of unsaturated fats with a particular molecular configuration that negatively impacts human health. Modern labelling may report trans fats as 0g if the level falls below regulatory thresholds, even if trace amounts persist. The fat profile includes monounsaturated and polyunsaturated fatty acids, which in unhydrogenated oils are typically considered heart‑healthy, but hydrogenation alters their structure. Saturated fats, while historically viewed as less harmful than trans fats, still contribute to raised LDL cholesterol when consumed in excess. Importantly, shortening contains negligible micronutrients — such as vitamins and minerals — with minimal amounts of vitamin K sourced through residual plant components. It does not provide fiber, protein, or significant levels of antioxidants or phytochemicals. What distinguishes shortening from many other fats is its functionality in food preparation rather than its nutrient density. In contrast to liquid oils like olive or canola oil, shortening’s plasticity (ability to retain shape) and high smoke point contribute to its utility in baking and frying. However, this functional benefit comes without nutritional advantages such as essential fatty acids or fat‑soluble vitamins in significant quantities. A 100g equivalent would provide roughly 884 calories and 100g of total fat, underscoring the importance of portion control when integrating shortening into diets. Compared to other fats: butter contains protein, water, and cholesterol along with fat; olive oil provides heart‑healthy monounsaturated fats and bioactive compounds; whereas shortening’s nutrient value is almost exclusively fat energy. This nutrient profile positions shortening as an energy‑dense ingredient with specific culinary roles rather than a health‑promoting food item.
❤️ Health Benefits
Energy Source for High‑Intensity Cooking
Provides concentrated calories and fat for energy
Evidence: applicatory (culinary)⚖️ Comparisons
Vs. Butter
Butter contains water and milk solids and provides some micronutrients, while shortening is 100% fat with no protein or dairy components.
Vs. Olive oil
Olive oil is liquid at room temperature and rich in monounsaturated fats with heart health benefits, whereas shortening is solid and largely composed of saturated and altered fats.
Vs. Lard
Lard has similar culinary functions but includes natural fats without industrial trans fats when sourced traditionally.
🧊 Storage Guide
🏠
Counter
up to 180 days
❄️
Fridge
up to 365 days
🧊
Freezer
null
⚠️ Signs of
Spoilage:
- smell: rancid, sour odor
- visual: discoloration or mold
- texture: grainy or sticky beyond normal consistency
- when to discard: off smell or visible spoilage
👥 Special Considerations
elderly
Why: Heart disease risk with trans fat
Recommendation: Avoid regular use
athletes
Why: Better energy and nutrient profile from unhydrogenated fats
Recommendation: Prefer healthier fat sources
children
Why: Not nutrient‑dense; high unhealthy fat profile
Recommendation: Use sparingly
pregnancy
Why: High saturated and trans fat may raise cholesterol risks
Recommendation: Limit intake
breastfeeding
Why: Focus on healthier fats for optimal lipid profile
Recommendation: Limit intake
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 cup
(205.00g)
1.00 tbsp
(12.80g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 0.0000 | g |
| Energy | 884.0000 | kcal |
| Energy | 3699.0000 | kJ |
| Protein | 0.0000 | g |
| Total lipid (fat) | 100.0000 | g |
| Ash | 0.0000 | g |
| Carbohydrate, by difference | 0.0000 | g |
| Fiber, total dietary | 0.0000 | g |
| Total Sugars | 0.0000 | g |
| Calcium, Ca | 0.0000 | mg |
| Iron, Fe | 0.0000 | mg |
| Magnesium, Mg | 0.0000 | mg |
| Phosphorus, P | 0.0000 | mg |
| Potassium, K | 0.0000 | mg |
| Sodium, Na | 0.0000 | mg |
| Zinc, Zn | 0.0000 | mg |
| Copper, Cu | 0.0000 | mg |
| Selenium, Se | 0.0000 | µg |
| Vitamin C, total ascorbic acid | 0.0000 | mg |
| Thiamin | 0.0000 | mg |
| Riboflavin | 0.0000 | mg |
| Niacin | 0.0000 | mg |
| Pantothenic acid | 0.0000 | mg |
| Vitamin B-6 | 0.0000 | mg |
| Folate, total | 0.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 0.0000 | µg |
| Folate, DFE | 0.0000 | µg |
| Choline, total | 0.2000 | mg |
| Vitamin B-12 | 0.0000 | µg |
| Vitamin B-12, added | 0.0000 | µg |
| Vitamin A, RAE | 0.0000 | µg |
| Retinol | 0.0000 | µg |
| Carotene, beta | 0.0000 | µg |
| Carotene, alpha | 0.0000 | µg |
| Cryptoxanthin, beta | 0.0000 | µg |
| Vitamin A, IU | 0.0000 | IU |
| Lycopene | 0.0000 | µg |
| Lutein + zeaxanthin | 0.0000 | µg |
| Vitamin E (alpha-tocopherol) | 6.1300 | mg |
| Vitamin E, added | 0.0000 | mg |
| Tocopherol, beta | 0.4400 | mg |
| Tocopherol, gamma | 32.3000 | mg |
| Tocopherol, delta | 15.3600 | mg |
| Vitamin D (D2 + D3), International Units | 0.0000 | IU |
| Vitamin D (D2 + D3) | 0.0000 | µg |
| Vitamin K (phylloquinone) | 43.0000 | µg |
| Fatty acids, total saturated | 25.0000 | g |
| SFA 4:0 | 0.0000 | g |
| SFA 6:0 | 0.0000 | g |
| SFA 8:0 | 0.0000 | g |
| SFA 10:0 | 0.0000 | g |
| SFA 12:0 | 0.0000 | g |
| SFA 14:0 | 0.4000 | g |
| SFA 16:0 | 14.1000 | g |
| SFA 18:0 | 10.6000 | g |
| Fatty acids, total monounsaturated | 44.5000 | g |
| MUFA 16:1 | 0.0000 | g |
| MUFA 18:1 | 44.5000 | g |
| MUFA 20:1 | 0.0000 | g |
| MUFA 22:1 | 0.0000 | g |
| Fatty acids, total polyunsaturated | 26.1000 | g |
| PUFA 18:2 | 24.5000 | g |
| PUFA 18:3 | 1.6000 | g |
| PUFA 18:4 | 0.0000 | g |
| PUFA 20:4 | 0.0000 | g |
| PUFA 20:5 n-3 (EPA) | 0.0000 | g |
| PUFA 22:5 n-3 (DPA) | 0.0000 | g |
| PUFA 22:6 n-3 (DHA) | 0.0000 | g |
| Cholesterol | 0.0000 | mg |
| Phytosterols | 200.0000 | mg |
| Tryptophan | 0.0000 | g |
| Threonine | 0.0000 | g |
| Isoleucine | 0.0000 | g |
| Leucine | 0.0000 | g |
| Lysine | 0.0000 | g |
| Methionine | 0.0000 | g |
| Cystine | 0.0000 | g |
| Phenylalanine | 0.0000 | g |
| Tyrosine | 0.0000 | g |
| Valine | 0.0000 | g |
| Arginine | 0.0000 | g |
| Histidine | 0.0000 | g |
| Alanine | 0.0000 | g |
| Aspartic acid | 0.0000 | g |
| Glutamic acid | 0.0000 | g |
| Glycine | 0.0000 | g |
| Proline | 0.0000 | g |
| Serine | 0.0000 | g |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 171011)
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