Table:
text: 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 ()

Question: What is the total fat with a smoke point of °C () and 37 g polyunsaturated fat in the lard?

Question: What is the saturated fat under lard with 28g polyunsaturated fats?

Question: What is the monounsaturated fat with a smoke point of °C (), a total fat of 100 g, 11 g polyunsaturated fat and 14 g saturated fat in lard?