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Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. [5] It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks.
Lard: 39: 45: 11 Shortening: 25: 45: 26 Chicken fat: 30: 45: 21 Beef fat: 41: 43: 3 Goose fat [9] 33: 55: 11 Dressing, blue cheese: 16: 54: 25 Dressing, light Italian: 14: 24: 58 Other; Egg yolk fat [10] 36: 44: 16 Avocado [11] 16: 71: 13 Unless else specified in boxes, then reference is: [citation needed] * 3% is trans fats
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
Limit your intake of sugar and foods high in saturated or trans fats, such as fried foods, processed meats and baked goods. Especially try to cut out sugary drinks such as sodas, which have been ...
For example, low-carb foods usually contain a lot of fiber, which is good for gut health and losing or maintaining weight. ... Compared to grain-fed beef, grass-fed beef contains fats that can ...
Baking shortenings, unless reformulated, contain around 30% trans fats compared to their total fats. High-fat dairy products such as butter contain about 4%. Margarines not reformulated to reduce trans fats may contain up to 15% trans fat by weight, [57] but some reformulated ones are less than 1% trans fat. Shortenings for deep-frying in ...
A carbohydrate-rich breakfast for men and a fat-rich breakfast for women gets the day off to a good start, a new study suggests. While women store more fat than men, they also burn it faster to ...
Food composition datasets (FCDBs) or food composition tables are resources that provide detailed food composition data (FCD) on the nutritionally important components of foods. FCDBs provide values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre.