Soybean oil 100g 16g 23g 58g 257 °C (495 °F)[23] Canola oil 100g 7g 63g 28g 205 °C (401 °F)[22][24] Olive oil 100g 14g 73g 11g 190 °C (374 °F)[23] Corn oil 100g 15g 30g 55g 230 °C (446 °F)[23] Peanut oil 100g 17g 46g 32g 225 °C (437 °F)[23] Rice bran oil 100g 25g 38g 37g 213 °C (415 °F) Vegetable shortening (hydrogenated) 71g 23g (3

Cholesterol    95 mg
Zinc    0.1 mg
Selenium    0.2 mg
Fat percentage can vary.
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Comparative properties of common cooking fats (per 100g)
Total fat    Saturated fat    Monounsaturated fat    Polyunsaturated fat    Smoke point
Sunflower oil    100g    11g    20g (84g in high oleic variety[22])    69g (4g in high oleic variety[22])    225 °C (437 °F)[23]
Soybean oil    100g    16g    23g    58g    257 °C (495 °F)[23]
Canola oil    100g    7g    63g    28g    205 °C (401 °F)[22][24]
Olive oil    100g    14g    73g    11g    190 °C (374 °F)[23]
Corn oil    100g    15g    30g    55g    230 °C (446 °F)[23]
Peanut oil    100g    17g    46g    32g    225 °C (437 °F)[23]
Rice bran oil    100g    25g    38g    37g    213 °C (415 °F)
Vegetable shortening (hydrogenated)    71g    23g (34%)    8g (11%)    37g (52%)    165 °C (329 °F)[23]
Lard    100g    39g    45g    11g    190 °C (374 °F)[23]
Suet    94g    52g (55%)    32g (34%)    3g (3%)    200°C (400°F)
Butter    81g    51g (63%)    21g (26%)    3g (4%)    150 °C (302 °F)[23]
Because of the relatively large fat crystals found in lard, it is extremely effective as a shortening in baking. Pie crusts made with lard tend to be more flaky than those made with butter. Many cooks employ both types of fat in their pastries to combine the shortening properties of lard with the flavor of butter.[4][25][26]
Lard was once widely used in the cuisines of Europe, China, and the New World and still plays a significant role in British, Central European, Mexican, and Chinese cuisines. In British cuisine, lard is used as a traditional ingredient in mince pies and Christmas puddings, lardy cake and for frying fish and chips, as well as many other uses.[20][21]
Lard is traditionally one of the main ingredients in the Scandinavian pâté leverpostej.
In Spain, one of the most popular versions of the Andalusian breakfast includes several kinds of mantecas differently seasoned, consumed spread over toasted bread. Among other variants, manteca colorá (lard with paprika)[27] and zurrapa de lomo (lard with pork flakes)[28] are the preferred ones. In Catalan cuisine lard is used to make the dough for the pastry known as coca. In the Balearics particularly, ensaimades dough also contains lard.


A slice of bread spread with lard was a typical staple in traditional rural cuisine of many countries.
Lard consumed as a spread on bread was once v