Oil Industrial

25 variants

Oil Industrial is consistently high in these nutrients across all variants, regardless of preparation or processing.

Total Fat > 99% Saturated Fat > 83%

Select a nutrient to see how the 25 variants compare.

Variant	Iron (mg)	All foods
palm kernel, confection fat, uses similar to high quality cocoa butter	0.3	> 13%
coconut (hydrogenated), used for whipped toppings and coffee whiteners	0.1	> 7%
coconut, confection fat, typical basis for ice cream coatings	0.1	> 7%
palm and palm kernel, filling fat (non-hydrogenated)	0.1	> 7%
palm kernel (hydrogenated), confection fat, intermediate grade product	0.1	> 7%
palm kernel (hydrogenated), confection fat, uses similar to 95 degree hard butter	0.1	> 7%
palm kernel (hydrogenated), filling fat	0.1	> 7%
palm kernel (hydrogenated), used for whipped toppings, non-dairy	0.1	> 7%
soy, fully hydrogenated	0.1	> 3%
soy, low linolenic	0.1	> 3%
soy, ultra low linolenic	0.1	> 3%
coconut, principal uses candy coatings, oil sprays, roasting nuts	0.0	> 2%
mid-oleic, sunflower	0.0	> 1%
soy, refined, for woks and light frying	0.0	> 1%
canola (partially hydrogenated) oil for deep fat frying	trace	n/a
canola for salads, woks and light frying	trace	n/a
canola with antifoaming agent, principal uses salads, woks and light frying	trace	n/a
canola, high oleic	trace	n/a
cottonseed, fully hydrogenated	trace	n/a
soy ( partially hydrogenated), all purpose	trace	n/a
soy (partially hydrogenated ) and soy (winterized), pourable clear fry	trace	n/a
soy (partially hydrogenated ), palm, principal uses icings and fillings	trace	n/a
soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening	trace	n/a
soy (partially hydrogenated), multiuse for non-dairy butter flavor	trace	n/a
soy (partially hydrogenated), principal uses popcorn and flavoring vegetables	trace	n/a

Variant	Zinc (mg)	All foods
palm kernel (hydrogenated), confection fat, uses similar to 95 degree hard butter	0.1	> 7%
coconut (hydrogenated), used for whipped toppings and coffee whiteners	0.0	> 4%
coconut, confection fat, typical basis for ice cream coatings	0.0	> 4%
palm and palm kernel, filling fat (non-hydrogenated)	0.0	> 4%
palm kernel (hydrogenated), confection fat, intermediate grade product	0.0	> 3%
palm kernel (hydrogenated), filling fat	0.0	> 3%
palm kernel (hydrogenated), used for whipped toppings, non-dairy	0.0	> 4%
palm kernel, confection fat, uses similar to high quality cocoa butter	0.0	> 3%
soy, fully hydrogenated	0.0	> 1%
soy, low linolenic	0.0	> 1%
soy, ultra low linolenic	0.0	> 1%
canola (partially hydrogenated) oil for deep fat frying	trace	n/a
canola for salads, woks and light frying	trace	n/a
canola with antifoaming agent, principal uses salads, woks and light frying	trace	n/a
canola, high oleic	trace	n/a
coconut, principal uses candy coatings, oil sprays, roasting nuts	trace	n/a
cottonseed, fully hydrogenated	trace	n/a
mid-oleic, sunflower	trace	n/a
soy ( partially hydrogenated), all purpose	trace	n/a
soy (partially hydrogenated ) and soy (winterized), pourable clear fry	trace	n/a
soy (partially hydrogenated ), palm, principal uses icings and fillings	trace	n/a
soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening	trace	n/a
soy (partially hydrogenated), multiuse for non-dairy butter flavor	trace	n/a
soy (partially hydrogenated), principal uses popcorn and flavoring vegetables	trace	n/a
soy, refined, for woks and light frying	trace	n/a

Variant	Calcium (mg)	All foods
coconut, confection fat, typical basis for ice cream coatings	2.0	> 1%
palm kernel (hydrogenated), filling fat	2.0	> 1%
coconut (hydrogenated), used for whipped toppings and coffee whiteners	1.0	> 0%
palm and palm kernel, filling fat (non-hydrogenated)	1.0	> 0%
palm kernel (hydrogenated), confection fat, intermediate grade product	1.0	> 0%
palm kernel (hydrogenated), confection fat, uses similar to 95 degree hard butter	1.0	> 0%
palm kernel (hydrogenated), used for whipped toppings, non-dairy	1.0	> 0%
palm kernel, confection fat, uses similar to high quality cocoa butter	1.0	> 0%
canola (partially hydrogenated) oil for deep fat frying	trace	n/a
canola for salads, woks and light frying	trace	n/a
canola with antifoaming agent, principal uses salads, woks and light frying	trace	n/a
canola, high oleic	trace	n/a
coconut, principal uses candy coatings, oil sprays, roasting nuts	trace	n/a
cottonseed, fully hydrogenated	trace	n/a
mid-oleic, sunflower	trace	n/a
soy ( partially hydrogenated), all purpose	trace	n/a
soy (partially hydrogenated ) and soy (winterized), pourable clear fry	trace	n/a
soy (partially hydrogenated ), palm, principal uses icings and fillings	trace	n/a
soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening	trace	n/a
soy (partially hydrogenated), multiuse for non-dairy butter flavor	trace	n/a
soy (partially hydrogenated), principal uses popcorn and flavoring vegetables	trace	n/a
soy, fully hydrogenated	trace	n/a
soy, low linolenic	trace	n/a
soy, refined, for woks and light frying	trace	n/a
soy, ultra low linolenic	trace	n/a

Variant	Potassium (mg)	All foods
palm and palm kernel, filling fat (non-hydrogenated)	4.0	> 1%
coconut (hydrogenated), used for whipped toppings and coffee whiteners	2.0	> 0%
coconut, confection fat, typical basis for ice cream coatings	2.0	> 0%
palm kernel (hydrogenated), used for whipped toppings, non-dairy	2.0	> 0%
palm kernel, confection fat, uses similar to high quality cocoa butter	2.0	> 0%
palm kernel (hydrogenated), confection fat, intermediate grade product	1.0	> 0%
palm kernel (hydrogenated), confection fat, uses similar to 95 degree hard butter	1.0	> 0%
palm kernel (hydrogenated), filling fat	1.0	> 0%
canola (partially hydrogenated) oil for deep fat frying	trace	n/a
canola for salads, woks and light frying	trace	n/a
canola with antifoaming agent, principal uses salads, woks and light frying	trace	n/a
canola, high oleic	trace	n/a
coconut, principal uses candy coatings, oil sprays, roasting nuts	trace	n/a
cottonseed, fully hydrogenated	trace	n/a
mid-oleic, sunflower	trace	n/a
soy ( partially hydrogenated), all purpose	trace	n/a
soy (partially hydrogenated ) and soy (winterized), pourable clear fry	trace	n/a
soy (partially hydrogenated ), palm, principal uses icings and fillings	trace	n/a
soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening	trace	n/a
soy (partially hydrogenated), multiuse for non-dairy butter flavor	trace	n/a
soy (partially hydrogenated), principal uses popcorn and flavoring vegetables	trace	n/a
soy, fully hydrogenated	trace	n/a
soy, low linolenic	trace	n/a
soy, refined, for woks and light frying	trace	n/a
soy, ultra low linolenic	trace	n/a

Variant	Vitamin E (mg)	All foods
mid-oleic, sunflower	41.1	> 99%
cottonseed, fully hydrogenated	35.3	> 99%
canola (partially hydrogenated) oil for deep fat frying	17.5	> 99%
canola for salads, woks and light frying	17.5	> 99%
canola, high oleic	17.5	> 99%
canola with antifoaming agent, principal uses salads, woks and light frying	17.1	> 99%
soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening	12.1	> 98%
soy, fully hydrogenated	8.2	> 97%
soy, low linolenic	8.2	> 97%
soy, refined, for woks and light frying	8.2	> 97%
soy, ultra low linolenic	8.2	> 97%
soy ( partially hydrogenated), all purpose	8.1	> 97%
soy (partially hydrogenated ) and soy (winterized), pourable clear fry	8.1	> 97%
soy (partially hydrogenated ), palm, principal uses icings and fillings	8.1	> 97%
soy (partially hydrogenated), multiuse for non-dairy butter flavor	8.1	> 97%
soy (partially hydrogenated), principal uses popcorn and flavoring vegetables	8.1	> 97%
palm and palm kernel, filling fat (non-hydrogenated)	3.8	> 93%
palm kernel (hydrogenated), confection fat, intermediate grade product	3.8	> 93%
palm kernel (hydrogenated), confection fat, uses similar to 95 degree hard butter	3.8	> 93%
palm kernel (hydrogenated), filling fat	3.8	> 92%
palm kernel (hydrogenated), used for whipped toppings, non-dairy	3.8	> 93%
palm kernel, confection fat, uses similar to high quality cocoa butter	3.8	> 93%
coconut (hydrogenated), used for whipped toppings and coffee whiteners	0.1	> 13%
coconut, confection fat, typical basis for ice cream coatings	0.1	> 13%
coconut, principal uses candy coatings, oil sprays, roasting nuts	0.1	> 13%

Variant	Choline (mg)	All foods
palm and palm kernel, filling fat (non-hydrogenated)	24.0	> 47%
coconut (hydrogenated), used for whipped toppings and coffee whiteners	0.3	> 2%
coconut, confection fat, typical basis for ice cream coatings	0.3	> 2%
coconut, principal uses candy coatings, oil sprays, roasting nuts	0.3	> 2%
canola (partially hydrogenated) oil for deep fat frying	0.2	> 1%
canola for salads, woks and light frying	0.2	> 1%
canola with antifoaming agent, principal uses salads, woks and light frying	0.2	> 1%
canola, high oleic	0.2	> 1%
cottonseed, fully hydrogenated	0.2	> 1%
mid-oleic, sunflower	0.2	> 1%
palm kernel (hydrogenated), confection fat, intermediate grade product	0.2	> 1%
palm kernel (hydrogenated), confection fat, uses similar to 95 degree hard butter	0.2	> 1%
palm kernel (hydrogenated), filling fat	0.2	> 0%
palm kernel (hydrogenated), used for whipped toppings, non-dairy	0.2	> 1%
palm kernel, confection fat, uses similar to high quality cocoa butter	0.2	> 1%
soy ( partially hydrogenated), all purpose	0.2	> 1%
soy (partially hydrogenated ) and soy (winterized), pourable clear fry	0.2	> 1%
soy (partially hydrogenated ), palm, principal uses icings and fillings	0.2	> 0%
soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening	0.2	> 1%
soy (partially hydrogenated), multiuse for non-dairy butter flavor	0.2	> 1%
soy (partially hydrogenated), principal uses popcorn and flavoring vegetables	0.2	> 1%
soy, fully hydrogenated	0.2	> 1%
soy, low linolenic	0.2	> 1%
soy, refined, for woks and light frying	0.2	> 1%
soy, ultra low linolenic	0.2	> 1%