Cookbook:Oil and fat
Cookbook | Basic foodstuffs | Nutrition
Oils and fats, also called lipids, are one of the three basic types of calorie sources (with carbohydrates and proteins). With 9 calories per gram (38 kJ/g), lipids have the highest food energy content of the three.
For culinary purposes, the difference between oils and fats is that fats are solid at normal room temperature.
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Fats
- butter
- cocoa butter
- lard
- margarine
- shortening (including Crisco)
- spek
- strutto
- suet
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Oils
- coconut oil
- corn oil
- cottonseed oil
- garlic oil
- ghee (India) = clarified butter (US)
- grape seed oil
- groundnut fruit oil (peanut oil)
- olive oil
- palm oil
- low erucic acid rapeseed oil (LEAR oil, marketed as Canola)
- safflower oil
- sesame oil
- soybean oil
- sunflower oil
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See also
- For more in-depth discussion about fats and oils, see the module Biochemistry - Lipids in the Biochemistry textbook.