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Common Name Systematic Name Structural Formula Lipid Numbers Propionic acid: Propanoic acid CH 3 CH 2 COOH : C3:0 Butyric acid: Butanoic acid CH 3 (CH 2) 2 COOH : C4:0 Valeric acid
Download as PDF; Printable version ... Food Saturated Mono-unsaturated Poly-unsaturated As weight percent (%) of total fat; Cooking oils; Algal oil [1] 4: 92: 4 ...
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Monounsaturated fat (g) Polyunsaturated fat (g) Smoke point; Butter [1]: 81
A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms.
oil or fat SFA MUFA PUFA Omega- Smoke point [1] [2] Uses 3 6; Almond: 8% 66% 26% 0 17% 221 °C (430 °F) Baking, sauces, flavoring Avocado oil: 12% 74% 14% 0.95% 12% 271 °C (520 °F) Frying, sautéing, dipping oil, salad oil Butter: 66% 30% 4% 0.3% 2.7% 150 °C (302 °F) Cooking, baking, condiment, sauces, flavoring Butter, clarified, Ghee: 65 ...
Types of fats in food; Saturated fat; Unsaturated fat. Monounsaturated fat; Polyunsaturated fat; Components; Fatty acid (Essential fatty acid) Omega−3; Omega−6; Omega−7; Omega−9; Triglyceride; Cholesterol; Manufactured fats; Fat hydrogenation. Trans fat; Fat interesterification
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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]