It is a concentrated source of energy yielding more than twice the energy supplied by carbohydrate per unit weight.
Fat is essential for the absorption of vitamins A, D, E and K and carotenoids.
Vegetable fats are (with a few exceptions) good sources of vitamin E and red palm oil is a good source of carotene while some animal fats such as butter and fish liver oils are good sources of Vitamin A.
Certain vegetable fats are rich sources of the essential fatty acid-linoleic acid.
Fats reduce the bulk of the diet as they provide twice as much calories as carbohydrates per unit weight. Further starchy foods absorb lot of water during cooking and increase the bulk of the diet.
Fats improve palatability and give a satiety value i.e., a feeling of fullness in the stomach.
Fats are deposited in adipose tissue and thus serve as a reserve source of energy during starvation, illness, etc. The adipose tissue acts as an insulating material against cold and physical injury.
Last modified: Wednesday, 8 February 2012, 10:17 AM