|
|
| back to Glossary Index |
 |
|
|
|
|
One of three main categories of basic nutrients (the others are protein and carbohydrates) that are used by the body for energy. Fat has the highest caloric value of all classes of nutrients and is an important energy source for warm-blooded animals. Fat content in foods is made up of saturated and/or unsaturated fats. While both types provide calories, unsaturated fats are much more healthy than saturated fats. Products produced from vegetable fats are generally healthier than products containing animal fat.
|
|
|
|
|
USDA Nutrition Facts |
|
|
| Serving Size 1 cup |
|
|
|
| Calories 329 |
|
| Protein 0g |
|
| Total Fat 20g |
|
| Total Carbohydrates 40g |
|
| Dietary Fiber 0g |
|
| Sugars 38g |
|
| Potassium 50mg |
|
| Sodium 1600mg |
|
| Cholesterol 25mg |
|
|
|
|
|
|
| Serving Size 3 oz ( 1 serving ) |
|
|
|
| Calories 220 |
|
| Protein 28g |
|
| Total Fat 10g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Potassium 283mg |
|
| Sodium 57mg |
|
| Cholesterol 93mg |
|
|
|
|
|
|
| Serving Size 3 oz ( 1 serving ) |
|
|
|
| Calories 207 |
|
| Protein 25g |
|
| Total Fat 10g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Potassium 367mg |
|
| Sodium 71mg |
|
| Cholesterol 69mg |
|
|
|
|
|
|
|
|
Fat term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks. Fat is typically skimmed off the ... |
|
|
|
|
|
|
|
| Positive Descriptor of wine that fills the mouth. Although “fat” wines typically lack elegance, “fat” wine is highly valued by connoisseurs of sweet dessert wines. |
|
|
|
|
|
|
|
| Any food product, such as fat free cheese or fat free milk that contains no fat solids. Also referred to as "nonfat". |
|
|
|
|
|
|
|
| Constructed like a traditional loaf pan, this type of pan is made to allow fat and drippings to be removed as the loaf bakes. Lo-Fat Loaf Pans are made as two separate pans, one ... |
|
|
|
|
|
|
|
| Milk containing 2% percent milk fat. Many consider low-fat milks containing 1% or less of milk fat such as 1% low-fat milk or skim milk to be reduced-fat milks however, the actual ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
By making a few adjustments to your favorite recipes,you can minimize the fat content in your daily diet. Use thesuggested low-fat substitutions for the ingredients ... |
|
|
|
|
|
|
|
| Purchasing Tips | Cooking Tips | Cooking Oil Care | Olive Oil Tasting
Oils and Fats Purchasing Tips
Purchasing Tips
A product labeled "whipped butter" is ... |
|
|
|
|
|
|
|
| Types of Fat Structures | Fat Composition of Oils and Solid FatsThe Controversy over Coconut Oil | Olive Oil Nutritional Facts
Types of Fat Structures
All edible ... |
|
|
|
|
|
|
|
| Storage of Liquid Fats | Storage of Solid FatsDeep-Frying Safety Tips | Olive Oil Handling/Safety/Storage
Guidelines for Storage of Liquid Fats
General ... |
|
|
|
|
|
|
|
| Sautéing | Pan-Frying | Stir-Frying | Deep-Frying | Grilling and BroilingBaking with Olive Oil | Smoke Point | Cooking Guidelines
Sautéing
Sautéing is a cooking ... |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
