Lard (pork fat, without skin)

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Caloric value841 kCal1684 kCal49.9%5.9%200 g
Proteins1.4 g76 g1.8%0.2%5429 g
Fats92.8 g56 g165.7%19.7%60 g
Water5.7 g2273 g0.3%39877 g
Ash0.1 g~
Vitamin A, RE10 μg900 μg1.1%0.1%9000 g
Retinol0.01 mg~
Vitamin E, alpha tocopherol, TE1.7 mg15 mg11.3%1.3%882 g
Vitamin PP, NE0.3 mg20 mg1.5%0.2%6667 g
niacin0.1 mg~
Potassium, K14 mg2500 mg0.6%0.1%17857 g
Calcium, Ca2 mg1000 mg0.2%50000 g
Sodium, Na21 mg1300 mg1.6%0.2%6190 g
Phosphorus, P13 mg800 mg1.6%0.2%6154 g
Chlorine, Cl4 mg2300 mg0.2%57500 g
Trace Elements
Iron, Fe0.1 mg18 mg0.6%0.1%18000 g
Iodine, I9.7 μg150 μg6.5%0.8%1546 g
Copper, Cu10 μg1000 μg1%0.1%10000 g
Cholesterol90 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids41.2 gmax 18.7 г
Polyunsaturated fatty acids9.7 gfrom 11.2 to 20.686.6%10.3%

The energy value is 841 kcal.

Lard (pork fat, without skin) rich in vitamins and minerals such as: vitamin E – 11,3%
  • Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
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Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is ​​often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.

The nutritional value – the content of carbohydrates, fats and proteins in the product.


Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.

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