Each has its own advantages.

Butter and lard are made from different raw materials, so the characteristics and use of each are different, it is recommended that you can choose according to individual dietary needs.

For butter, its melting point is high, for about 40-46 degrees Celsius, is not easy to be digested by the human body, so it is generally not directly eaten, but as a raw material for margarine and shortening.

Lard, on the other hand, has a melting point of about 28-48 degrees Celsius, is easily digested, has good shortening and blending properties, and is often used in stir-fries or as a raw material for emulsifiers.

The difference between butter and lard?

Different sources of extraction?

Lard is extracted from pork, which belongs to the "fat" of fats and oils; tallow refers to cow's milk products, and refers to fats and oils extracted from cow's fatty tissues.

Different melting points?

Lard melting point is 28 ℃ to 48 ℃. It is known as pig fat in the West. Lard is white or yellowish white in color, has the special fragrance of lard, and is very popular. Many people think that if you don't use lard dishes will not smell good.

The melting point of tallow is 40 ℃ -46 ℃, know because its melting point is higher than the body temperature, not easy to be digested. Although it is not suitable for direct consumption, but it can make pastry shortening, so in the production of Western-style pastry, in European countries in the middle of the road, commonly used as a shortening agent.

Nutritional score is different?

Lard is mainly composed of saturated fatty acid glycerides and unsaturated fatty acid glycerol, of which the saturated fatty acid glycerides content is higher. Butter is mainly composed of vitamins, minerals, fatty acids, glycosphingolipids, and cholesterol.