Extension, Cooperative
University of Nebraska-Lincoln Extension: Historical Materials
Accessibility Remediation
If you are unable to use this item in its current form due to accessibility barriers, you may request remediation through our remediation request form.
Date of this Version
2005
Document Type
Article
Abstract
Fats in our food are categorized according to the predominant fatty acid that is present. Typically fats are categorized as saturafed fatty acids or unsaturated fatty acids. Some examples of foods that are high in saturated fats are butter and lard. These fats are solid at room temperature. Fats that are high in unsaturated fatty acids are liquid at room temperature. Examples are vegetable oils such as canola, corn, olive or soybean.
This NebFacts discusses the benefits of Omega-3 fatty acids, supplements, how much is enough and the cautions on eating certain fish.
Comments
© 3005, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.