[1] the term often refers specifically to triglycerides (triple esters of glycerol), that are the main components of vegetable oils and of fatty tissue in animals [2] or, even more narrowly, to triglycerides that are. A fat is any substance of plant or animal origin that is nonvolatile, insoluble in water, and oily or greasy to the touch Together with oils, fats comprise one of the three principal classes of foodstuffs, the others being proteins and carbohydrates. The fats in your food don’t automatically turn into body fat (adipose tissue) Your body only stores fat if you take in more calories from protein, carbs or fats than your body needs to burn for energy.
Examples include avocados, olive oil, and nuts. There is no recommend limit on the total amount of fat you should eat each day Instead, limiting saturated fats as part of a healthy diet can improve your overall health. Not all fat is created equal Find out which type of fat to choose — and which to avoid — for good health.
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