Carbohydrate Content of Fats and Oils
(1 - 10)
0.4 g
(per 10 g edible portion)
Fermented butter
0.2 g
(per 15 g edible portion)
Margarin (soft type)
0.1 g
(per 15 g edible portion)
Margarin (fat spread)
-
(per 8 g edible portion)
Unsalted butter
-
(per 8 g edible portion)
Salted butter
0 g
(per 12 g edible portion)
Shortening
0 g
(per 12 g edible portion)
Lard
0 g
(per 10 g edible portion)
Beef tallow
0 g
(per 100 g edible portion)
Peanut oil
0 g
(per 100 g edible portion)
Sunflower oil
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