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    Lard

    By s mDecember 9, 2016Updated:June 16, 2017No Comments3 Mins Read
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    Lard Quick Facts
    Name: Lard
    Colors White
    Major nutrients Vitamin D (1393.33%)
    Total Fat (585.71%)
    Choline (18.53%)
    Vitamin E (8.20%)
    Zinc (2.09%)
    More facts about Lard
    Lard is the rendered or unrendered fat that is obtained from the pigs. It could be made from any part of pigs. It could be accomplished by boiling or steaming it in the water. The insoluble fat is separated from water or with the use of dry heat. It is not preferable to the vegetarians as it is possessed from the pig. It is used in various cuisines or used as a spread like butter. It is used as an ingredient in pates, sausages and fillings. The qualities of the lard depend on the fat of the part of pig used. Leaf lard is the topmost and Back lard is the second one best grade of lard. Wet and dry are the two processes of lard. In West, it was used in 20th century as an ingredient in cooking.  It does not required to be refrigerated because the fresh lard is not self stable. It is relevant for various dishes.

    Nutritional value

    In one cup (205 grams) of Lard, it contains 1849 calories, 205 grams of fat, 0.23 mg of zinc, 0.4 µg of selenium, 101.9 mg of choline, 1.23 mg of Vitamin E, 5.1 µg of Vitamin D, 5.1 µg of Vitamin D3 and 209 IU of Vitamin D. It also contains the lipids such as 0.205 g of capric acid, 0.41 g of lauric acid, 2.665 g of myristic acid, 48.79 g of palmitic acid, 27.675 g of stearic acid, 5.535 g of palmitoleic acid, 84.46 g of oleic acid, 2.05 g of gadoleic acid, 20.91 g of linoleic acid, 2.05 g of linolenic acid and 195 mg of cholesterol.

    Precautions                                                                                                 

    Some side effects caused by the lard are: Headache, Drowsiness, Irritability, Dizziness, Vomiting, Lethargy, Diarrhea and Bulging of fontanels in infants.

    How to Eat         

    • It is used as an ingredient mostly used in pates, sausages and fillings.
    • It is used to make pastries.
    • It is added to pie crusts.
    • The British cuisine use lard in the Christmas puddings, mince pies, frying fish and lardy cake.
    • Lard is used to form pastry dough in the Catalan cuisine.
    • In North America and Europe, Lard is used as a spread on the bread.
    • It is also combined with seasonings.
    • Lard is used in French fries, fry chips and breaded meats.

    Other Facts        

    • The smoking point of lard is high in comparison to butter.
    • It does not become rancid.
    • The refrigeration is not required for the fresh lard.
    • It is melted and used for cooking.
    • Leaf lard is derived from the kidney of pigs.

    References:

    http://www.prevention.com/food/should-you-be-eating-lard

    http://www.soaperschoice.com/soapoils/lard.html  

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    • Lard
    Nutritional value of Lard
    Serving Size: 1 Cup, 205 g

    Calories 1849 Kcal. Calories from Fat 1845 Kcal.

     

    Proximity Amount % DV
    Energy 1849 Kcal N/D
    Energy 7737 kJ N/D
    Total Fat (lipid) 205 g 585.71%

     
    Minerals Amount % DV
    Zinc, Zn 0.23 mg 2.09%
    Selenium, Se 0.4 µg 0.73%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Choline 101.9 mg 18.53%
    Fat soluble Vitamins
    Vitamin E (alpha-tocopherol) 1.23 mg 8.20%
    Vitamin D (D2 + D3) 5.1 µg N/D
    Vitamin D3 (cholecalciferol) 5.1 µg N/D
    Vitamin D (Cholecalciferol) 209 IU 1393.33%

     
    Lipids Amount % DV
    Fatty acids, total saturated 80.36 g N/D
    capric acid 10:00 (decanoic acid) 0.205 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.41 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 2.665 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 48.79 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 27.675 g N/D
    Fatty acids, total monounsaturated 92.455 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 5.535 g N/D
    Oleic acid 18:1 (octadecenoic acid) 84.46 g N/D
    Gadoleic acid 20:1 (eicosenoic acid) 2.05 g N/D
    Fatty acids, total polyunsaturated 22.96 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 20.91 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 2.05 g N/D
    Cholesterol 195 mg N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

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