Vegetable Shortening Substitutions

A growing number of health conscious Americans are moving away from using vegetable shortening or lard in preparing meals. The use of vegetable shortening can lead clogged arteries, high blood pressure and weight gain in children and adults. Alternatives such as oils and margarine include substances to support overall good health.

Canola Oil

Canola oil is produced from the canola plant, a member of the Brassica family. Cauliflower and cabbages are included in the same family. Canola oil is high in monounsaturated fatty acids, which have been shown to reduce blood cholesterol. Canola oil is also rich in essential vitamins A, D, E and K and helps in the digestion of foods.

Corn Oil

Corn oil has been utilized in food preparation for thousands of years and is a source of proteins and carbohydrates. The oil has a sweet taste, and is often used in salads and fried dishes. Corn oil is often cheaper than other forms of cooking oils because corn in grown in abundance in the U.S.

Margarine

Margarine is a healthful alternative to vegetable shortening since many brands now contain no trans-fat. Non-hydrogenated margarine is widely available and is easier to spread due to palm kernel oil. When purchasing margarine, check the nutritional facts label to pick one with no trans-fat to reduce your cholesterol level.

Olive Oil

The olive is fruit that is a main staple of the Mediterranean diet. Olive oil is a prime vegetable shortening substitute because it is high in antioxidants and monounsaturated fatty acids. These healthful components fight against high blood pressure and help to lower cholesterol

Peanut Oil

Peanut oil is used in many cooking methods. Peanut oil cooks at a higher temperature so it is often used to fry foods. Peanut oil is naturally trans-fat free and is a source of antioxidants and Vitamin E.