Oils And Fats
8 ingredients tagged "Oils And Fats" — how they affect digestion, energy, sleep, and mood.
- Avocado Oil Avocado oil is a plant oil extracted from the flesh of the avocado fruit, rich in monounsaturated fats and vitamin E. It is notable for a high smoke point suitable for high-heat cooking and a fatty acid profile associated with cardiovascular health.
- Lard Lard is rendered pig fat used in cooking and food production. It is composed primarily of monounsaturated and saturated fatty acids with a neutral flavor profile and a moderately high smoke point.
- Mustard Oil Mustard oil is a vegetable oil extracted from mustard seeds, notable for its erucic acid content and moderate omega-3 (ALA) fatty acids. It has been used in South Asian cooking and traditional medicine, though regulatory status varies by region due to erucic acid content.
- Oil Oil is a lipid-rich liquid fat derived from plant seeds, nuts, or animal sources, composed primarily of triglycerides. It is a calorie-dense macronutrient essential for nutrient absorption and cellular function, with physiological effects varying significantly by fatty acid composition.
- Olive Oil Olive oil is a liquid fat extracted from olives, rich in monounsaturated fatty acids and polyphenols. It is a staple of Mediterranean diets and has documented effects on lipid metabolism and inflammation markers.
- Palm Oil Palm oil is a saturated fat extracted from the fruit flesh of oil palm trees, widely used in food manufacturing. It is calorie-dense and high in saturated fat, with potential effects on blood lipid profiles.
- Sesame Oil Sesame oil is a plant-based oil extracted from sesame seeds, rich in polyunsaturated and monounsaturated fats and antioxidant plant compounds called lignans. It is commonly used as a cooking oil and flavoring agent in Asian cuisines.
- Vegetable Oil Vegetable oil is a lipid extracted from seeds or fruits of plants, composed primarily of triglycerides and used widely in cooking and food manufacturing. It is a calorie-dense macronutrient with varying fatty acid profiles depending on source.
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