Instruction
1
Vegetable oils and animal fats exhibit different physical properties and composition. They are easy to distinguish from each other in appearance. Animal fats are solid substances, whereas plant lipids represent a fluid oil. The exception is fish oil that is in liquid state.
2
Pay attention to composition. In animal fats contain large amounts of saturated fatty acids melt at higher temperatures. In plant lipids are mostly unsaturated fatty acids with low melting points.
3
Fats differ in their origin. Vegetable sources of fats are vegetable oils in which there is a 99.9% fat. Vegetable fats are also contained in nuts, where the concentration of lipid ranges from 53 to 65%, oats (6.9%) and buckwheat (3,3%) cereals. Sources of animal lipids are considered to be pork fat, containing 90-92% fat, pork, where its contents close to 50%, sausages etc. Suppliers of easily digestible fats serve butter (70 - 82%), sour cream (30%) and cheese (15-30%).
4
Pay attention to the fact that saturated and unsaturated fatty acids contained in the fats, used differently by the human body. Saturated, e.g., stearic or palmitic, needed him first and foremost as an energetic material. These acids are mostly present in animal fats, such as pork and beef. It is important to consider that excess of saturated fatty acids causes a disruption of metabolism and leads to increased cholesterol levels.
5
Unlike animal lipids, vegetable oils rich in unsaturated fatty acids, which are very easily absorbed by the body and, moreover, contribute to the removal from it of excess cholesterol.
6
In vegetable oils is much more vitamin F, are necessary to human body. A deficiency has serious effects on the condition of the mucous membrane of the gastrointestinal tract. With constant shortages of this vitamin, you can get a variety of vascular disease: from atherosclerosis to heart attack. In addition, there is a General weakening of the immune system and there are numerous chronic diseases.
