These are a source of energy as well as some vitamins (eg. A and D) and provides essential fatty acids that the body can’t make itself. There are two main types of fat found in food: saturated and unsaturated.
Saturated fats contain no double bond in their chemical structure. They exist in a solid state at room temperatures and are usually derived from animal sources, although some of them can be obtained from plant sources (eg. lard and butter).
Unsaturated fats contain one or more double bonds in their chain. They are liquid at room temperatures and in general, derived from plant sources (eg. soybean oil).
Fats are sometimes referred to as visible and invisible. The visible fats are those which have been separated from their source and can be readily identified and measured, for example the saturated fats lard and butter. Invisible fats are those which are most separated from their source. They are sometimes called hidden fats, for example meat eggs, cheese and milk.
A group of substances that are essential for normal cell function, growth and development. Vitamins can be fat or water soluble.
Fat Soluble Vitamins
The four fat soluble vitamins are A, D, E and K. (Click on the image for a bigger view)
Water Soluble Vitamins
The water soluble vitamins are B1 B2 B12, folic acid, naicin and vitamin C. (Click on the image for a bigger view).
Where ever you see the word fortified in reference to vitamins it simple means that that specific vitamin has been added to the food.
Ensminger, ME., Ensminger, A. Food and Nutrition Encyclopaedia. (1995)
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