10.10

Canola (rapeseed)    7.365    63.276    28.142    9-11    19-21    -    400 °F (204 °C)[24]
Coconut    91.00    6.000    3.000    -    2    6    350 °F (177 °C)[24]
Corn    12.948    27.576    54.677    1    58    28    450 °F (232 °C)[30]
Cottonseed    25.900    17.800    51.900    1    54    19    420 °F (216 °C)[30]
Flaxseed/Linseed (European)[31]    6 - 9    10 - 22    68 - 89    56 - 71    12 - 18    10 - 22    225 °F (107 °C)
Olive    14.00    72.00    14.00    <1.5    9–20    -    380 °F (193 °C)[24]
Palm    49.300    37.000    9.300    -    10    40    455 °F (235 °C)[32]
Peanut    16.900    46.200    32.000    -    32    48    437 °F (225 °C)[30]
Safflower
(>70% linoleic)    8.00    15.00    75.00    -    -    -    410 °F (210 °C)[24]
Safflower
(high oleic)    7.541    75.221    12.820    -    -    -    410 °F (210 °C)[24]
Soybean    15.650    22.783    57.740    7    54    24    460 °F (238 °C)[30]
Sunflower
(<60% linoleic)    10.100    45.400    40.100    0.200    39.800    45.300    440 °F (227 °C)[30]
Sunflower
(>70% oleic)    9.859    83.689    3.798    -    -    -    440 °F (227 °C)[30]
Fully hydrogenated
Cottonseed (hydrog.)    93.600    1.529    .587        .287[22]       
Palm (hydrogenated)    47.500    40.600    7.500               
Soybean (hydrogen.)    21.100    73.700    .400    .096[22]           
Values as percent (%) by weight of total fat.
Lard around the world
Lard generally refers to wet-rendered lard in English, which has a very mild, neutral flavor, as opposed to the more noticeably pork flavored dry rendered lard, which is also referred to as dripping or schmalz. Dripping (or schmalz) sandwiches are still popular in several European countries - in Hungary they're known as zsíroskenyér ("lardy bread") or zsírosdeszka ("lardy plank"), and in Germany pork fat is seasoned to make "Fettbemme". Similar snacks are sometimes served with beer in Poland, Czech Republic and Slovakia. They are generally topped with onions, served with salt and paprika, and eaten as a side-dish with beer. All of these are commonly translated on menus as "lard" sandwiches, perhaps due to the lack of familiarity of most contemporary English native speakers with dripping. Attempts to use Hungarian zsír or Polish smalec (both meaning "fat/lard") when British recipes calling for lard will reveal the difference between the wet-rendered lard and dripping.[33][34] In Taiwan, Hong Kong, and Macao, as well as in many parts of China, lard was often consumed mixed into cooked rice along with soy sauce to make "lard rice" (豬油拌飯 or 豬油撈飯).Black pepper
From Wikipedia, the free encyclopedia
"Peppercorn" redirects here. For other