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Toward the late 20th century, lard began to be regarded as less healthy than vegetable oils (such as olive and sunflower oil) because of its high saturated fatty acid and cholesterol content. However, despite its reputation, lard has less saturated fat, more unsaturated fat, and less cholesterol than an equal amount of butter by weight. Unlike many margarines and vegetable shortenings, unhydrogenated lard contains no trans fat. Despite its similar chemical constituency and lower saturated fat content than butter, lard typically incites much consternation and disapproval from many North Americans. This may stem from attitudes and the perceived nature of the source animal for lard, or the methods required to obtain the fat from its source. It is also based on the image of lard as a "poverty food".
yumiii, lard is the fat from animals.