Linda Posted March 28, 2004 Share Posted March 28, 2004 was wondering if any one know what would be the best to use... the good, and the bad. of both. Quote Link to comment
Guest Guest Posted March 29, 2004 Share Posted March 29, 2004 Okay Theyd, I'll give it a shot... A good shortening is a 100% vegetable oil product. Although is is hydrogenated -partially solidified- it contains no cholesterol, so therefore is supposed to be better for your health. Lard is fat rendered from a pig or hog. It does have cholesterol, and therefore is considered bad for your health. It is also hydrogenated. But! Here are the numbers; %= daily values Armour Lard- serving size 1 TBSP. calories ... 120- calories from fat... 120 total fat... 13 grams... 20% saturated fat... 5 grams... 25% cholesterol... 10 milligrams... 3% sodium... 0 milligrams... 0% total carbohydrates... 0...0% protein...0 Crisco; Butter Flavor- serving size... 1 TBSP. calories...110...calories from fat... 110 total fat... 12 grams ...18% saturated fat... 3 grams... 15% polyunsaturated fat... 3 grams monounsaturated fat... 4 grams cholesterol...0 milligrams... 0% sodium... 0 milligrams... 0% total carbohydrates... 0 grams... 0% protein...0 grams I personally don't see a significant difference in the numbers. At least not enough to be terribly concerned. If I have a recipe that calls for lard, such as masa for tamales or tortillas, I'm going to use the lard. To switch to shortening to save those few grams of fat and cholesterol, is not worth the loss of flavor and texture. The trick is to eat the finished product in moderation, or everything can be hazardous to your health! I hope this helps... Quote Link to comment
Guest Guest Posted March 29, 2004 Share Posted March 29, 2004 it depends on what you are using it for. Pastries are far more tender and flaky if you use lard. Quote Link to comment
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