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Like animal fats, vegetable fats are mixtures of triglycerides. [1] Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room ...
There are three primary types of plant oil, differing both the means of extracting the relevant parts of the plant, and in the nature of the resulting oil: Vegetable fats and oils were historically extracted by putting part of the plant under pressure, squeezing out the oil. Macerated oils consist of a base oil to which parts of plants are added.
Plants absorb light primarily using the pigment chlorophyll. The green part of the light spectrum is not absorbed but is reflected, which is the reason that most plants have a green color. Besides chlorophyll, plants also use pigments such as carotenes and xanthophylls. [25]
Plant nutrition is the study of the chemical elements and compounds necessary for plant growth and reproduction, plant metabolism and their external supply. In its absence the plant is unable to complete a normal life cycle, or that the element is part of some essential plant constituent or metabolite .
A significant proportion of the fatty acids in the body are obtained from the diet, in the form of triglycerides of either animal or plant origin. The fatty acids in the fats obtained from land animals tend to be saturated, whereas the fatty acids in the triglycerides of fish and plants are often polyunsaturated and therefore present as oils.
Plants, algae, and some microorganisms use photosynthesis to make some of their own nutrients. [5] Water is found in many foods and has been defined as a food by itself. [6] Water and fiber have low energy densities, or calories, while fat is the most energy-dense component. [3]
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A young adult human's fat stores average between about 15–20 kg (33–44 lb), but varies greatly depending on age, sex, and individual disposition. [10] In contrast, the human body stores only about 400 g (0.9 lb) of glycogen , of which 300 g (0.7 lb) is locked inside the skeletal muscles and is unavailable to the body as a whole.