How many calories in Fat



How many calories in Fat

Fat is important for humans because we need certain substances from fat for our body functions. We need the fat soluble vitamins A, D, E and K and we need a certain amount of essential fatty acids, nutrients that are not produced by our body.

To know
how many calories in fat please go to the table below.

Fat in our food may originate from animals or from plants and some fats are more healthy than others.

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Fat is the ingredient in our food that has the most calories per gram and is an important source of calories and serves as an energy storage for our body.

Fat plays a vital role in maintaining healthy skin and hair, maintaining body temp., and maintaing cell functions. Fats are broken down in the intestine by lipase enzyme from the pancreas.

bacon


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Besides the essential parts of fat (vitamins and essential fatty acids) that we need to consume in small amount, all other fats required by the body are non-essential and can be produced by our body and humans do not require a lot of fats, we can live on a very fat poor diet.



How many calories in Fat fact sheet
Animal fat, bacon grease
FAT Bacon Grease
100 g (3,5 oz)
%
1 oz (28,35 g)
KCal
897 KCal
-
254 KCal
KJ
3756 KJ
-
1064 KJ
Fat. g. total
99.5
99.5 %
28.2
saturated fat
39
39 %
11
mono unsaturated fat
44.9
44.9 %
12.7
poly unsaturated fat
11.1
11.1%
3.1
Cholesterol
0.095
0.095 %
0.027
Protein g
0
0 %
0
Carbohydrate total g
0
0 %
0
- sugars g
0
0 %
0
- starch g
0
0 %
0
- dietary fibers g
0
0 %
0
Water g
0
0 %
0
Dry matter g. non-fat
0
0 %
0


How many calories in Fat fact sheet
Plant Fat. Olive / Corn Oil
FAT Olive/Corn oil
100 g (3,5 oz)
%
1 oz (28,35 g)
KCal
884 KCal
-
250 KCal
KJ
3701 KJ
-
1048 KJ
Fat. g. total
100
100 %
28.35
saturated fat
14.4
14.4 %
4.1
mono unsaturated fat
48
48 %
13.6
poly unsaturated fat
33
33 %
9.3
Cholesterol
0
0 %
0
Protein g
0
0 %
0
Carbohydrate total g
0
0 %
0
- sugars g
0
0 %
0
- starch g
0
0 %
0
- dietary fibers g
0
0 %
0
Water g
0
0 %
0
Dry matter g. non-fat
0
0 %
0



info on Fat

Chemically, animal and plant fats and oils are generally triesters of glycerol and fatty acids (a triglyceride molecule) with different variations over the molecule determined by the number of carbon and hydrogen atoms.

Some fats are solid while some fats are liquid at room temperature however basically they are very similar and it all depend on how many carbon atoms the molecule has which determine the melting point.

olive oil
We all know olive oil which is liquid at room temperature but when we put the bottle in the fridge it turns to a solid mass.

Usually we call fats that are liquid at room temperature as oils: olive oil, corn oil, grape seed oil, sunflower and other vegetable oils while fat which is solid at room temperature simply is called fat: usually all animal fat is solid: pork fat, cows fat.



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Coconut fat fall in between it turns liquid around room temperature 25 °C so it can change from solid to liquid during the day depending on your room temperature. The same with butter (milk fat) it turns to oil on a hot day.

Margarine and vegetable shortening, which can be derived from the above oils, are used mainly for baking and in the cousine in cooking.


Saturated and unsaturated fats
A Fat molecule (triglyceride molecule) contains a chain of carbon atoms which bond to hydrogen atoms. When the carbon atoms are saturated with hydrogen atoms the fat is called saturated fat. Some of the carbon atoms may bond with other carbons in the chain and not hydrogen which makes it unsaturated fat. Saturated fats are typically solid at room temperature while unsaturated fats are typically liquid, that means oils.
Generally unsaturated fats and oils are more healty than saturated however unprocessed natural saturated fats like virgin coconut fat is considered very healthy and coconut fat is widely use in certain populations for all cooking.

Trans Fats
Natural fats and oils are "cis variations" (a natural geometrical molecule structure) of the triglyceride molecule (cis-isomer), while most "trans-isomer" fats (trans fats) are produced artificially rather than naturally occurring. They dont fit into our body and our biochemestry so to speak and trans fats are a major health risk of coronary heart disease, blood clots and stroke.

Our body fat
Body fat is made of fat and is a storage of energy and it develops when we eat more calories than we need. The deposition of body fat is controlled by different factors and hormones like insulin, glucagon, blood sugar level, our activity, how many calories we consume, what kind of food and how much ..and more. Our body fat is stored as abdominal fat (visceral fat) around our internal organs and as subcutaneous adipose tissue beneath the skin and above our muscles usually on the belly (men) and on tighs and buttocks (women). Too much body fat increase the risk of diabetes 2, heart diseases, stroke from blood clots considerably.






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