Lard contains many vitamins. This is a very good energy source. For people who consume a lot of energy every day, it is best to eat lard when cooking. Moreover, lard contains relatively few trans fatty acids, which has the characteristics of high temperature resistance, stability and difficulty in producing trans fatty acids. Moreover, lard is a very natural fat, which is a combination of saturated fat and monounsaturated fat. It is solid and very stable, and lard is also the cheapest, most delicious and most commonly used oil in life.
Blending oil, also known as Gaohe oil, is made by blending more than two kinds of refined oils in proportion. Blending oil can be used for frying or cold blending. Generally, soybean oil, rapeseed oil, peanut oil and sunflower oil are the main raw materials for blending. By selecting different kinds of plants, the above two kinds of refined oil esters are selected as needed, and then deacidified, decolored and deodorized to prepare blended oil. The shelf life of blended oil is generally 12 months. The skill of reasonable collocation of fatty acid types and contents can meet people's tastes and meet people's physiological and nutritional needs. At room temperature, lard is solid and blending oil is liquid.
Lard is a kind of animal fat, with high saturated fatty acid content and high cholesterol, which is not good for cardiovascular diseases, so the elderly should eat less, but cholesterol is the basic raw material of growth hormone and other substances, so it is good for developing children, and lard is also good for the skin, so the elderly with dry skin can eat a small amount in moderation. To sum up, from the perspective of nutritional balance, lard and blending can be properly matched, and the most important thing is to control the use.