Sugar is not a component of lipids but a component of carbohydrates.
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One of the best sources of glycolipids is buttermilk. The
glycolipid molecule consists of a lipid attached to a
carbohydrate.
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Glycoproteins are proteins covalently attached to carbohydrates
Glycolipids are lipids attached to carbohydrates. The antigen that
determines blood types belongs to glycoproteins and
glycolipids.