Omega-9 fatty acids
Chapter 9: Unit 10 · Nutrition And Dietetics · EN medium
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Olive oil avocados peanuts almonds Corn oil safflower oil sunflower oil Eicosapentanoic acid(EPA) fish,shellfish Docosahexaenoic acid(DHA) fish,shellfish α-linolenic acid(ALA) flaxsed,soybean,walnut, rapeseed oil Fig . : Classification of fats based on fatty acids Proteins and lipids frying are visible fats. These are also known as pure fats. Many foods like milk, cream, egg yolk, meat, fish and even cereals and legumes contribute substantial amount of invisible fats (not visible in the food) to the diet. the methyl end. Omega- fats, also known as linoleic acid, are available only in food. The human body cannot make them, so they are considered as essential fats.
📖 Namma Kalvi 11th Nutrition and Dietetics Textbook English Medium · Page 170
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Olive oil avocados peanuts almonds Corn oil safflower oil sunflower oil Eicosapentanoic acid(EPA) fish,shellfish Docosahexaenoic acid(DHA) fish,shellfish α-linolenic acid(ALA) flaxsed,soybean,walnut, rapeseed oil Fig . : Classification of fats based on fatty acids Proteins and lipids frying are visible fats. These are also known as pure fats. Many foods like milk, cream, egg yolk, meat, fish and even cereals and legumes contribute substantial amount of invisible fats (not visible in the food) to the diet.
the methyl end. Omega- fats, also known as linoleic acid, are available only in food. The human body cannot make them, so they are considered as essential fats. They support brain function, bone health, reproductive health, hair growth and regulation of metabolism.
Good sources of linoleic acid include vegetable oils.
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