1, lard contains high cholesterol and is suitable for use with vegetables containing phytosterols. Can reduce the absorption of cholesterol, make vegetables light and tasteless, and cook more fragrant vegetarian dishes with lard.

2, lard to solve five kinds of jaundice: jaundice, millet jaundice, alcoholic hepatitis jaundice, black bile, maternal childbirth jaundice, and edema caused by these jaundice diseases. Because lard can "benefit the stomach, pass urine, benefit blood vessels and promote blood circulation."

3, often eat food cooked at high temperature in vegetable oil, which is rich in unsaturated fatty acids, which is conducive to the prevention of cardiovascular diseases.

Disadvantages of lard:

People with three highs should use lard carefully when cooking. From the perspective of nutritional catering, lard will not only cause the accumulation of saturated fatty acids, but also increase the intake of cholesterol.

Extended data:

Precautions for lard:

1, lard is not suitable for cold salad and fried food. The food seasoned with it should be eaten while it is hot, and it will have oily taste after cooling, which will affect people's appetite;

2. Because of the high temperature in summer, the extracted lard is difficult to solidify. After refining, stay away from the fire source. When the oil temperature drops to about 80 degrees, add sugar and stir evenly. The ratio of sugar to oil can be 1: 15. After adding sugar, the oil can be poured into a porcelain jar and soaked in cold water for solidification, which is not easy to deteriorate.

3. The storage time of lard should not be too long, especially in summer when the temperature is high, and it is easy to contact with air for oxidation, leading to rancidity and deterioration. Deteriorating lard will produce "spicy taste" and is not suitable for eating.

References:

People's Daily Online: Is it good for you to eat lard for a long time?

People's Daily Online: It turns out that lard is so powerful, but unfortunately not many people know it.