Fats are generally found in high caloric foods, such as cream. Fats can help your bodies to insulate and they also protect organs (for example, you heart).
Types of fat: 1. Harmful Dietary Fat: a. Saturated fat b. Trans fat 2. Healthier Dietary Fat a. Monousaturated fat b. Polyunsaturated fat
Saturated fats are commonly found in animal products and processed foods and increase â??badâ?? cholesterol. Unsaturated fats, on the other hand, are found in foods such as nuts, olives and fruits and raise levels of "good" cholesterol.
Cholesterol and saturated fats are found mainly in meat and dairy products.
The three categories of fat are saturated fats, unsaturated fats (which include monounsaturated and polyunsaturated fats), and trans fats. Saturated fats are primarily found in animal products, while unsaturated fats are found in plant-based oils and fatty fish. Trans fats are typically found in processed and fried foods.
i believe it's saturated fats
Saturated fats can cause heart
Unsaturated fats can be found in any kind of cooking oil, such as canola oil or olive oil. Almost all meats have them, especially red meats like beef. They are also found in cheese, milk, and most other dairy products.
this question is in my homework and i have no idea
foods which sre covered in fats! foods which are covered in fats!
Animal products contain saturated fats, which are found in foods like meat, poultry, and dairy products. Some animal fats also contain small amounts of trans fats, which are considered unhealthy. It's important to consume animal fats in moderation to maintain a balanced diet.
Carbohydrates are the body's main source of energy, found in foods like bread, rice, and fruits. Proteins are essential for building and repairing tissues in the body, found in foods like meat, fish, and beans. Fats are important for energy storage, cell function, and nutrient absorption, found in foods like oils, nuts, and avocados.
"Biomolecules" is not a recognized term in biochemistry, rather a term such as organic molecules or macromolecules would be more appropriate. The simple answer is all foods have complex organic macromolecules such as lipids (fat), carbohydrates/sugars and protein in varying quantities and types.