Name: Crisco All-Vegetable Shortening
Brand: Crisco

Characteristics Crisco All-Vegetable Shortening.

special attributes

Units In Package	1
Package Type	CONTAINER
Package Size, OZ	16.0
Net Weight, OZ	16.0
Seasonal	N
Ingredients	Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil, Mono and Diglycerides, TBHQ and Citric Acid (Antioxidants).
Recycle Codes	2
Temperature Indicator	Shelf Stable
Directions	For best results, use within one year of opening. For easier blending, do not refrigerate. How to substitute Crisco shortening for butter or margarine: 1 cup Crisco shortening + 2 tablespoons water = 1 cup butter or margarine. Not intended for use as a spread.
Marketing Description	Crisco® All-Vegetable Shortening. Per 1 tbsp: 110 calories. 3.5g sat fat, 16% DV. 0mg sodium, 0% DV. 0g sugars. Great for baking & frying. Use instead of butter or margarine. 50% less saturated fat than butter. 0g trans fat per serving. See directions for use. 12g fat per serving. See nutrition information for fat and saturated fat content.
Other Description	Excellent source of ALA omega-3 fatty acid. Contains 710mg of ALA per serving which is 44% of the 1.6g daily value for ALA. See nutrition information for fat and saturated fat content. 50% less saturated fat than Butter Crisco Shortening: 3.5g saturated fat per tablespoon. Butter: 7g saturated fat per tablespoon. Crisco shortening contains 12g total fat per serving. Pillsbury Best is a trademark of the Pillsbury Company, LLC, used under license. Questions? Comments? 1-800-766-7309. crisco.com. ©/®The J.M. Smucker Company.
Ecommerce Description	Crisco® All-Vegetable Shortening. With 50% less saturated fat than butter, it is great for baking & frying. Use instead of butter or margarine. It is an excellent source of ALA omega-3 fatty acid, it contains 710mg of ALA per serving which is 44% of the 1.6g daily value for ALA.

Nutritions

Cholesterol, mg	0
Sodium, mg	0
Carbohydrates, g	0
Protein, g	0
Monounsaturated Fat, g	2.5
Number Of Servings	About 38
Energy	110
Total Fat, g	12
Saturated Fat, g	3.5
Trans Fat, g	0
Polyunsaturated Fat, g	6