Fats and Oils.

Fats and oils are essential components of a healthy diet, playing crucial roles in energy provision, nutrient absorption, and cell function. This group encompasses a diverse range of foods, from plant-based oils like olive, coconut, and avocado, to animal-derived fats such as butter, lard, and tallow. Mayonnaise, shortening, and certain nut butters also fall into this category. While primarily composed of lipids, the specific fatty acid profile varies greatly. Some fats, like olive oil, are rich in monounsaturated fatty acids, known for their heart-healthy benefits. Others, like coconut oil, contain saturated fats. These fats are ubiquitous in cooking, lending flavor, texture, and mouthfeel to dishes. They are used for frying, baking, sautéing, and as ingredients in sauces and dressings. Consuming fats and oils provides essential fatty acids, aids in the absorption of fat-soluble vitamins (A, D, E, and K), and contributes to satiety. However, moderation is key, as excessive intake can contribute to weight gain and other health concerns.

Values are shown per 100 g. Ingredients and preparation can change a food's nutrition. Open a food for its complete profile and serving sizes.