I was reading through the nutrition facts on my vegetable shortening and it has about the same amount of regular fat as butter(12g per serving), but it doesn’t have as much saturated fat(3.5g), although at the same time it has poly and mono unsaturated fats (6g) (2.5g), compared to butters 12g total and 7g saturated. From My understanding wouldn’t the poly and mono unsaturated fats in vegetable shortening make it the definitive healthier choice?
Whenever I try to google about which is healthier it always comes back to 2007 articles about how trans fats are scary and whatnot, and that butter is still healthier, but I’m sure that’s not relevant now as neither of them has trans fats. I’m hoping that someone here has some information to make it clear why vegetable shortening would be unhealthier.
For cooking, it is best to use oils rich in saturated fats or monounsaturated fats and minimal amounts of omega-3s and omega-6s. These oils include coconut oil, butter, thi, which rich in saturated fats, or olive oil, which is rich in omega-9s.