Lipids (fats) in Food:

The lipids present in food are composed of fatty acids bonded to glycerol. The fatty acids of lipids may be saturated or unsaturated. Saturated fatty acids have all of their carbon atoms bonded to hydrogen atoms, whereas unsaturated fatty acids have some of their carbon atoms double-bonded in place of a hydrogen atom.

Saturated fatty acids:

Generally, the lipids containing saturated fatty acids are solid at room temperature.

Unsaturated fatty acids:

The lipids containing unsaturated fatty acids are liquid at room temperature. For example, butter contains nearly 70% saturated and 30% unsaturated fatty acids Sunflower oil, on the other hand, contains nearly 75% unsaturated fatty acids.

Importance of lipids in our diets:

Lipids are used to form membranes, the sheaths surrounding neurons, and certain hormones. Lipids are also extremely useful energy sources.

Energy value of lipids:

One gram of lipids contains 09 kilocalories of energy.

Dietary sources of lipids:

Important sources of lipids include milk, butter, cheese, eggs, mutton, fish, mustard seeds, coconut, dry fruits, etc.