Lard
Fats & oils
- 902kcal
- 0 gprotein
- 0 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 0 g
- Fat 100 g
- Carbohydrate 0 g
- Water and other 0 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium0 mg · 0% · #225 of 258
- Potassium0 mg · 0% · #246 of 256
- Calcium0 mg · 0% · #248 of 258
- Iron0 mg · 0% · #239 of 259
- Magnesium0 mg · 0% · #242 of 256
- Zinc0.11 mg · 1% · #216 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate0 µg · 0% · #217 of 237
- Vitamin A0 µg · 0% · #163 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1800sDuring the 1800s, lard was used much like butter in North America and many European countries.Americas, Europe
Used in GlobeCooks dishes from: Americas (3), Europe (2)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More fats & oils
Nutrients: USDA FoodData Central (food 171401), public domain. Identity: Wikidata Q72827. Compiled by GlobeCooks.