Lard fat content is extremely high, is a high-calorie ingredients, eat more is easy to get fat, pork is rich in saturated fatty acids, easy to cause cardiovascular disease, lard is rich in cholesterol, easy to induce due to cerebrovascular disease.

The oil of lard has an irreplaceable special flavor compared to general vegetable oils, which can enhance people's appetite. Especially with radish, fans and soy products with, can get with other seasonings difficult to achieve the flavor. Lard contains a variety of fatty acids, saturated fatty acids and unsaturated fatty acids content is comparable, almost equally, with a certain nutrition, and can provide a very high calorie.

Precautions for keeping lard

Lard can be kept longer if boiled in winter, half a year. It's best to add a little salt or sugar to the oil when it's first boiled, so it can extend the storage time of the oil. It's best to store it in a cool, airy place. If the lard in very hot temperatures will not be easy to solidify, it will become the general oil, so for the preservation of time has a very important significance.

Summer due to high temperatures, the refined lard is difficult to solidify, so the oil affects the storage time. Can be in the oil refining, end away from the fire, depending on the oil temperature drops to about 80 degrees, add sugar stirring can be. Sugar and oil ratio can be 1:15. oil added sugar into the porcelain jar, immersed in cold water can be solidified, and is not easy to change flavor.

The above content reference? Baidu Encyclopedia - Lard