Lard is the fat of pork which is formulated to form the even texture and firm product. It has soft and greasy texture along with strong flavor. The processing methods such as filtering, bleaching and hydrogenation are required. The fat which is found in the kidneys possesses the lard of the good quality. Lard is used in pastries and enhances the flavor of crust. Some lard is suitable at the room temperature and other might require refrigeration.
| Name | Lard |
|---|---|
| Color | White |
| Flavor/aroma | Distinct |
| Major Nutritions | Vitamin D (Cholecalciferol) 209 IU (1393.33%) Total Fat (lipid) 205 g (585.71%) Choline 101.9 mg (18.53%) Vitamin E (alpha-tocopherol) 1.23 mg (8.20%) Zinc, Zn 0.23 mg (2.09%) |
| Calories in 1 cup (205 gm) | 1849 Kcal. |
| Precautions | Some side effects are: Headache, Drowsiness, Irritability, Dizziness, Vomiting, Lethargy, Diarrhea etc. |
| How to Eat |
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| Other Facts |
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