Lard has a high caloric value, is a source of fat, saturated fatty acids, cholesterol, therefore it should be avoided by people suffering from heart disease, overweight, obesity and hypercholesterolaemia. However, non-hydrogenated lard does not contain "trans" fatty acids compared to hydrogenated vegetable fats, it is also characterized by a lower content of saturated fatty acids and cholesterol, and a higher content of unsaturated fatty acids than butter.
Lard is an animal fat obtained most often from pigs. Lard is most often in the form of a melted, cured and available for sale in the form of blocks packed in paper.
Contents:
- Lard: properties and production method
- Lard: he alth effects
- Lard: nutritional value
- Lard: which lard should you choose?
- Lard: application
Lard was widely eaten in the nineteenth century in Europe and North America. During World War II, due to its lower price, this fat was used as a substitute for butter. Today, lard is not as widely used as it was in the past, it has been replaced by vegetable oils that have gained more popularity and are considered he althier than lard. But it's still eagerly used in British, Chinese, Central European and Mexican cuisines.
Lard: properties and production method
Lard is obtained using two methods: "wet" and "dry":
- In the "wet" method, pork fat is boiled in water or steamed at high temperature, then the lard is separated from the water using an industrial centrifuge.
- In the "dry" method, no water is added, and the fat is subjected only to high temperature, and as a result of this process, apart from lard, greaves are also obtained.
The lard is made from different parts of the pig, which are high in fat. Depending on the place of origin of the fat, lard of different quality is obtained, e.g. lard obtained from visceral fat is classified as the highest quality lard, which has a neutral taste and is used in baking and confectionery.
Lard produced using the "wet" method is characterized bywhite in color and a more neutral taste than that obtained by the "dry" method, which takes on a light brown color.
Lard: he alth effects
Lard is a high-calorie product and consists only of fat. It is a concentrated source of energy that contains mainly monounsaturated and saturated fatty acids and cholesterol.
Due to the high content of saturated fatty acids and cholesterol and high calorific value, lard should be consumed in limited amounts, because the content of animal fats increases the risk of overweight, obesity, atherosclerosis and cancer, including: intestinal cancer fat and prostate.
Read also: Product energy value. How to calculate the caloric value of a meal?
Instead of lard, it is worth using vegetable fats, which are a source of polyunsaturated fatty acids, but it is recommended to eliminate hardened (hydrogenated) vegetable fats such as hard margarines and low-quality soft margarines, which are the source of "trans" fatty acids, which are detrimental to he alth.
Find out more: Vegetable or animal fats - which are he althier?
However, the lipid composition of lard determines its stability at high temperatures, which makes it more resistant to oxidation during frying.
Lard: nutritional value
Nutritional value of lard in 100 g:
Caloric value 900 kcal
Protein 0.0 g
Fat 100.0 g
Saturated fat 39.2 g
Monounsaturated fatty acids 45.1 g
Polyunsaturated fatty acids 11.2 g
Cholesterol 95.0 mg
(% of the recommended daily intake for an adult)
Calcium 0 mg (0%)
Sodium 0 mg (0%)
Phosphorus 0 mg (0%)
Potassium 0 mg (0%)
Magnesium 0 mg (0%)
Iron 0 mg (0%)
Zinc 0.11 mg (1%)
Copper 0 mg (0%)
Niacin 0 mg (0%)
Vitamin B1 0 mg (0%)
Vitamin B2 0 mg (0%)
Vitamin B6 0 mg (0%)
Vitamin B12 0 µg (0%)
Vitamin E 0.6 mg (6%)
Vitamin D 2.5 µg (17%)
Nutritional Value: USDA,% Recommended Daily Allowance based on IŻŻ Nutrition Standards, 2022
Lard: which lard should you choose?
Commercial lard is most often made from a mixture of low-quality and high-quality fat. In addition, it is hydrogenated, which increases its stability at room temperature, but at the same time makes the lard contain "trans" fatty acids.
Additionally, emulsifiers are often added to the lard,antioxidants and bleaching substances, so when buying lard, pay attention to the composition indicated on the packaging. The best choice is lard without additives.
However, the highest quality is characterized by lard from local suppliers or the one prepared at home.
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Lard: application
Lard is used for frying, cooking and baking cakes. Its addition makes the crust of the dough fragile. In addition, lard is added to roasts, pates, black pudding and pate. This fat can also be added to bread in combination with s alt and pickled cucumbers. The best one is home-made, most often with additions: onions, apples, crispy pork scratchings, etc.
About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.Read more articles by this author