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Oils and fats
Oils and fats

Oils and fats are types of lipids that are commonly used in cooking and food preparation. They are both composed of fatty acids and glycerol, but the difference between oils and fats lies in their physical state at room temperature. Oils are liquid at room temperature, while fats are solid or semi-solid.

 

Oils are commonly used for cooking, baking, and frying and can be derived from plant sources, such as olive oil, sunflower oil, and canola oil, or animal sources, such as fish oil or butter. Different types of oils have different nutritional profiles, depending on the types of fatty acids they contain. For example, olive oil is high in monounsaturated fats, which are considered to be healthy, while coconut oil is high in saturated fats, which may be less healthy when consumed in large amounts.

 

Fats are often used in baking and cooking to add flavor, texture, and moisture to dishes. They can be derived from animal sources, such as butter or lard, or plant sources, such as vegetable shortening or margarine. Like oils, different types of fats have different nutritional profiles, and some may be more or less healthy than others depending on the type and amount consumed.



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