Culinary Use
Lard is one of the few edible oils with a relatively high smoke point, attributable to its high saturated fatty acids content. Pure lard is especially useful for cooking since it produces little smoke when heated and has a distinct taste when combined with other foods. Many chefs and bakers deem lard a superior cooking fat over shortening because of lard's range of applications and taste.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 3,765.6 kJ (900.0 kcal) |
| Carbohydrates | 0 g |
| Fat | 100 g |
| - saturated | 39 g |
| - monounsaturated | 45 g |
| - polyunsaturated | 11 g |
| Protein | 0 g |
| Cholesterol | 95 mg |
| Zinc | 0.1 mg |
| Selenium | 0.2 mg |
| Fat percentage can vary. Percentages are relative to US recommendations for adults. |
|
| Total fat | Saturated fat | Monounsaturated fat | Polyunsaturated fat | Smoke point | |
| Sunflower oil | 100g | 11g | 20g | 69g | 225 °C (437 °F) |
| Soybean oil | 100g | 16g | 23g | 58g | 257 °C (495 °F) |
| Olive oil | 100g | 14g | 73g | 11g | 190 °C (374 °F) |
| Corn oil | 100g | 15g | 30g | 55g | 230 °C (446 °F) |
| Peanut oil | 100g | 17g | 46g | 32g | 225 °C (437 °F) |
| Vegetable shortening (hydrogenated) | 71g | 23g (34%) | 8g (11%) | 37g (52%) | 165 °C (329 °F) |
| Lard | 100g | 39g | 45g | 11g | 190 °C (374 °F) |
| Suet | 94g | 52g (55%) | 32g (34%) | 3g (3%) | 200°C (400°F) |
| Butter | 81g | 51g (63%) | 21g (26%) | 3g (4%) | 150 °C (302 °F) |
Read more about this topic: Lard Famous quotes containing the word culinary:“There are many of us who cannot but feel dismal about the future of various cultures. Often it is hard not to agree that we are becoming culinary nitwits, dependent upon fast foods and mass kitchens and megavitamins for our basically rotten nourishment.” | |||||