Lard

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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