Fats: The most important from the biological point of view, fats are found partly as neutral fat in adipose tissue. (fatty tissue), partly as triglycerides (3 fatty acids), phospholipids and cholesterol. All fats are made up of fatty acids. The fatty acids, known as linoleic acids, are to be provided in the diet since these cannot be synthesized in the body. A fat free diet carries a high risk of vitamin deficiency. Human body can synthesize triglycerides and cholesterol (99% in the adipose tissue in the form of triglycerides).
Fatty acids are divided into saturated fatty acids and unsaturated fatty acids (mono-unsaturated, poly-unsaturated). one gram of fat provides 9.3 K Cal.
Sources of Fat:
(a) Animal fat: Animal fats are ghee, butter. milk, cheese, eggs. meat and fish.
(b) Vegetable fats: Some plants store fat in their seeds e.g., groundnut. mustard, sesame, coconut, peanut and olive oil, sunflower, corn and soyabean.
(c) Other sources: Small quantity of invisible fats are found in cereals, pulses. nuts, e.g., bajra carries 6.5% fat.