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Fats and Oils - Coggle Diagram
Fats and Oils
DIETETEIC VALUE
plant and marine oils contain polyunsaturated fat, beneficial in low-cholesterol diets
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saturated fat, should be restricted in calorie-controlled diets
NUTRITIONAL VALUE
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fats - varies depending on type (vegetable oil = 99%, butter = 82%, and low-fat dairy spreads = 40%)
carbohydrates - lack, therefore serve with carbohydrate-rich foods
vitamins - butter and dairy spreads contain trace amounts of vitamin A and vitamin D, margarine is fortified with vitamins A and D
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varies depending on fat content (higher the water, less the fat)
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GUIDELINES FOR STORING
oils in a cool, dark cupboard
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SOFT
mainly vegetable oil, designed to spread straight away
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CLASSIFICATION
animal fats (saturated) eg: cream, butter
and dripping
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plant oils (mainly unsaturated) eg: margarine, vegetable oils and seed oils
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FUNCTIONAL
lower cholesterol levels due to presence of plant sterols, that prevent absorption of cholesterol
60% fat, ideal for calorie-controlled diets, ideal for low-cholesterol diets
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GUIDELINES FOR COOKING
avoid overheating as they will start to decompose, causing them to reach smoke point and flash point
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