All types of dietary fats contain lipids. Fat-soluble vitamins that are present in foods also contain lipids. Lipids are greasy, water-insoluble organic compounds that are primary building blocks of animal cells.Know More
Omega-6 unsaturated fat lipids are found in sunflower oil, safflower oil and soybean oil, while omega-3 unsaturated fat lipids are present in sardines, salmon, trout, anchovies, shellfish and canola oil.
Monounsaturated fats are found in peanut oil and olive oil. Trans fats are lipids that have gone through a process known as hydrogenation, which causes the fat to harden. They are usually present in processed foods, such as baked goods, potato chips, margarine and prepared salad dressings.
Saturated fats are lipids that are solid at room temperature. These types of lipids are present in meats, milk, cheese, cocoa butter, coconut oil, powdered coffee creamer and prepared whipped toppings. Margarine, butter and shortening also contain saturated fat lipids.
Vitamin A is a fat-soluble lipid that is found in whole milk and liver. It's also found in vibrantly colored vegetables, such as collard greens, sweet potatoes and watermelon. The lipid vitamin D is produced by sunlight and is also found in fatty fish like salmon, while the lipid-containing vitamin E is present in nuts and seeds. Vitamin K is also a lipid that is present in mustard greens, Swiss chard, eggs, cabbage and cauliflower.Learn more about Food Facts
Some foods that contain nucleic acids are fish, beans, nuts, spinach, beef, mushrooms and eggs; brewer's yeast and wheat germ are also good sources of nucleic acid. Nucleic acids are large molecules that are made from nucleotides. Two main forms of nucleic acids are deoxyribonucleic acid (DNA) and ribonucleic acid (RNA).Full Answer >
Red algae is added to food in the form of carrageenan and agar extracts: these additives are contained in many foods, including frozen deserts, soups, gravies, salad dressings and dairy products. Carrageenan and agar are similar in physical and chemical composition, although carrageenan is slightly thicker and more viscous. Carrageenan is often used to stabilize shelved food items and refrigerated items such as pudding, chocolate, milk and frostings, while agar is better suited for low temperatures.Full Answer >
Black beans and red beans have tannic acid. Fruits such as apricots, cherries, peaches and dates also contain tannic acid as well. English walnuts, black walnuts and cashews also have tannic acid.Full Answer >
According to medical school researchers cited by the National Institutes of Health, all solid foods replace electrolytes lost through sweat. Water is sufficient for rehydration when accompanied by solid food to replace lost electrolytes.Full Answer >