Nutritional Information on Fats and Oils
Page 3 of 3
Oil, vegetable, corn, industrial and retail, all purpose salad or cooking
Oil, vegetable, industrial, canola (partially hydrogenated) oil for deep fat frying
Oil, vegetable, industrial, canola for salads, woks and light frying
Oil, vegetable, industrial, coconut, confection fat, typical basis for ice cream coatings
Oil, vegetable, industrial, mid-oleic, sunflower, principal uses frying and salad dressings
Oil, vegetable, industrial, palm and palm kernel, filling fat
Oil, vegetable, industrial, palm kernel (hydrogenated) , used for whipped toppings, non-dairy
Oil, vegetable, industrial, palm kernel (hydrogenated), confection fat, intermediate grade product
Oil, vegetable, industrial, palm kernel, confection fat, uses similar to high quality cocoa butter
Oil, vegetable, industrial, soy ( partially hydrogenated), all purpose
Oil, vegetable, industrial, soy (partially hydrogenated ) and soy (winterized), pourable clear fry
Oil, vegetable, industrial, soy (partially hydrogenated ), palm, principal uses icings and fillings
Oil, vegetable, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor
Oil, vegetable, industrial, soy, refined, for woks and light frying
Salad dressing, blue + roquefort cheese, commercial, regular, without salt
Salad dressing, blue or roquefort cheese dressing, commercial, regular
Salad dressing, blue or roquefort cheese dressing, reduced calorie
Salad dressing, french dressing, commercial, regular, without salt