Side-by-Side Comparison
Cooking Oils & Fats
Ghee (Clarified Butter) vs. Lard (Rendered Leaf Pork Fat)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Ghee (Clarified Butter)
Lard (Rendered Leaf Pork Fat)
Ghee is clarified butterfat simmered until water evaporates and milk solids caramelize and are filtered out. Per 100g, it delivers 884 kcal, 99.8g fat (62% saturated, 29% monounsaturated), zero lactose, zero casein, and a high smoke point of 252°C (485°F).
Lard is rendered fat from pigs (Sus domesticus), with leaf lard around the kidneys being the purest grade. Per 100g, it provides 902 kcal, 100g fat (45% monounsaturated oleic, 39% saturated, 11% polyunsaturated), and a smoke point of 190°C (375°F).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Smoke Point
|
252°C (485°F) | 190°C (375°F) |
|
Monounsaturated Fat (MUFA)
|
28.7 (Oleic Acid) % | 45.0 (Oleic Acid) % |
|
Polyunsaturated Fat (PUFA)
|
3.7 (Linoleic Acid) % | 11.0 (Linoleic Acid) % |
|
Saturated Fat (SFA)
|
62.0 (Palmitic, Stearic, Butyric) % | 39.0 (Palmitic, Stearic) % |
|
Omega-6 to Omega-3 Ratio
|
2 : 1 (Grass-Fed) | 10 : 1 |
|
Primary Fatty Acid
|
Palmitic / Oleic / Butyric Acid (C4:0) | Oleic Acid (C18:1) |
|
Free Acidity (as Oleic)
|
≤ 0.30 % | ≤ 0.50 % |
|
Extraction Method
|
Slow simmering + Milk solid filtration | Gentle thermal rendering |
|
Shelf Life
|
12 Months (Ambient temperature shelf-stable) | 12 Months (Refrigerated) |
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