Reasons for Using Lard in Cooking

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Lard is an oil obtained by frying pork fat until it becomes lard. Lard is an oil that is very popular for use in cooking because it is inexpensive, easy to make, and after frying the pork fat, there are still pork rinds left to eat. Importantly, lard is an oil that is rich in vitamins and minerals. Pigs that are raised naturally also have high nutrients such as vitamin D and vitamin K2. In addition, lard has other benefits as follows:

High heat resistant lard

Lard is an cooking oil that can withstand higher heat than general vegetable oil. Therefore, lard is suitable for frying food. When lard is heated, it creates less harmful free radicals than when using other types of oil. In addition to pork fat, fat from other animals such as beef fat, buffalo fat, goose fat are also good fats that can withstand heat well.

Provide vitamin K2

It is difficult to determine how much vitamin K2 is in lard, as the amount of vitamin K2 varies from animal to animal, depending on how it was raised. Animals fed fresh grass on pasture tend to have better nutrition, and lard that is high in vitamin K2 is beneficial to ufabet http://ufabet999.app the cardiovascular system.

It is a good source of vitamin D3.

Vitamin D3 is a vitamin found in pork and is most concentrated in pork fat, making lard a good source of vitamin D3, a vitamin that helps promote healthy bones, teeth, and muscles.

Free from trans fat

Lard is a trans-fat-free fat. Trans fat is a process that partially hydrogenates the fat. It is often used in the shortening and margarine industries, and sometimes partially hydrogenates vegetable oils. Trans fat intake is a risk factor for cardiovascular disease and increases inflammation, as well as LDL and triglyceride levels.