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Nutrition - Facts for Oil, soybean, salad or cooking, (partially hydrogenated) and cottonseed
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Oil, soybean, salad or cooking, (partially hydrogenated) and cottonseed.
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Oil, soybean, salad or cooking, (partially hydrogenated) and cottonseed

Calories 884 Calories from Fat 875
(99%)
 [1]
% Total Quantity
Total Fat 100g 100%
Saturated Fat 18g 18%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrate 0g 0%
Protein 0g 0%


NutrientQuantityUnits
Alanine 0.00 g
Alcohol, ethyl 0.00 g
Arginine 0.00 g
Ash 0.00 g
Aspartic acid 0.00 g
Caffeine 0.00 mg
Calcium, Ca 0.00 mg
Carbohydrate, by difference 0.00 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 0.00 mg
Choline, total 0.20 mg
Copper, Cu 0.00 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.00 g
Energy 884.00 kcal
Energy 3699.00 kJ
Fatty acids, total monounsaturated 29.50 g
Fatty acids, total polyunsaturated 48.10 g
Fatty acids, total saturated 18.00 g
Fiber, total dietary 0.00 g
Folate, DFE 0.00 mcg_DFE
Folate, food 0.00 mcg
Folate, total 0.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.00 g
Glycine 0.00 g
Histidine 0.00 g
Iron, Fe 0.00 mg
Isoleucine 0.00 g
Leucine 0.00 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 0.00 g
Magnesium, Mg 0.00 mg
Methionine 0.00 g
Niacin 0.00 mg
Pantothenic acid 0.00 mg
Phenylalanine 0.00 g
Phosphorus, P 0.00 mg
Phytosterols 152.00 mg
Potassium, K 0.00 mg
Proline 0.00 g
Protein 0.00 g
Retinol 0.00 mcg
Riboflavin 0.00 mg
Selenium, Se 0.00 mcg
Serine 0.00 g
Sodium, Na 0.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.00 mg
Threonine 0.00 g
Total lipid (fat) 100.00 g
Tryptophan 0.00 g
Tyrosine 0.00 g
Valine 0.00 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.00 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 12.10 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 24.70 mcg
Water 0.00 g
Zinc, Zn 0.00 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. E. Jakob, I. Elmadfa. "Application of a Simplified HPLC Assay for the Determination of Phylloquinone (Vitamin K) in Animal and Plant Food Items". 1996 Food Chemistry 56 1 Pg. 87 - 91
  3. G. Ferland, D. MacDonald, J.A. Sadowski. "Development of a diet low in vitamin K (phylloquinone)". 1992 J. American Dietetic Assoc 92 5 Pg. 593 - 597
  4. M.J. Shearer, C. Bolton-Smith. "The UK Food Data-Base for Vitamin K and Why We Need It". 1999 Food Chemistry 68 Pg. 213 - 218
  5. G. Ferland, J.A. Sadowski. "Vitamin K (Phylloquinie) Content of Edible Oils: Effects of Heating and Light Exposure". 1992 Journal of Agricultural and Food Chemistry 40 10 Pg. 1869 - 1873
  6. C. Bolton-Smith, R.J.G. Price, Steven T. Fenton, Dominic J. Harrington, M.J. Shearer. "Compilation of a provisional UK database for the phylloquinone (vitamin K) content of foods". 2000 British Journal of Nutrition 83 Pg. 389 - 399
  7. E. Jakob, I. Elmadfa. "Rapid and simple HPLC analysis of vitamin K in food, tissues and blood". 2000 Food Chemistry 68 Pg. 219 - 221
  8. T.J. Koivu, V. I. Piironen, A.-M. Lampi, P.H. Mattila. "Dihydrovitamin K in oils and margarines". 1999 Food Chemistry 64 Pg. 411 - 414
  9. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 2a". 1999 Beltsville MD

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