Lard Culinary use Comparative properties of common cooking fats (per 100g)

| Total_fat | Saturated_fat | Monounsaturated_fat | Polyunsaturated_fat | Smoke_point |
|---|---|---|---|---|
| 100g | 11g | 20g (84g in high oleic variety) | 69g (4g in high oleic variety) | °C () |
| 100g | 16g | 23g | 58g | °C () |
| 100g | 7g | 63g | 28g | °C () |
| 100g | 14g | 73g | 11g | °C () |
| 100g | 15g | 30g | 55g | °C () |
| 100g | 17g | 46g | 32g | °C () |
| 100g | 25g | 38g | 37g | °C () |
| 71g | 23g (34%) | 8g (11%) | 37g (52%) | °C () |
| 100g | 39g | 45g | 11g | °C () |
| 94g | 52g (55%) | 32g (34%) | 3g (3%) | 200°C (400°F) |
| 81g | 51g (63%) | 21g (26%) | 3g (4%) | °C () |