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 DESCRIPTION
They are called also lípidos, are composed formed by carbon, oxygen and hydrogen insoluble in water, which specific constituents are the called greasy acids, of which more than 50 are known.
CLASSIFICATION
From the biological point of view, the lípidos can qualify in saturated and not saturated, according to the atoms of carbon that they contain.
FUNCTIONS
The fats are another substance nutrient that provides calories to the body. They contribute 9 calories for gram.
Not saturated fats fulfill a transcendental mission in the human feeding, since anyone cannot be synthesized by the human organism, being therefore essential in the feeding.
The fats contribute to the body essential greasy acids how, for example the acid linoleico, fundamentally for the growth and child development.
NEEDS
To avoid certain pathological processes it is necessary that they enter with the feeding. The most well-known are the acids linoleico and linolénico that are in the vegetable oils (of olive, corn, soya and sunflower). He seems demonstrated that these not saturated essential oils play a negative role in the formation of deposits of fat in the arterial wall (arterioesclerosis), since they are capable of avoiding it to a certain extent, while the saturated, not essential greasy acids, of animal origin (fat, cream, bacon, etc.) they favor the above mentioned formation, of so serious consequences.
FEEDING
The fats provide the energy double that any other food and are usually used to cook. The animal fats predominate over the saturated greasy acids (not essential), while in the vegetable fats they prevail not saturated (essential).
CONTENT IN FATS
| Animal nutritive matter |
% fats |
Vegetable nutritive matter |
% fats |
| Lean pork |
2 % |
Vegetables |
2 % |
| Greasy meat |
37 % |
Wheat flour |
1 % |
| Cow milk |
4 % |
Bread |
1 % |
| Eggs |
12 % |
Potatoes, cabbage and fruits |
they do not contain |
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DESCRIPTION 
