The Nutritional Value of Your Vegetable Oil
Food is any material food consumed to supply nutrition to an organism. Food is generally of vegetable, animal or fungi origin, and includes vital nutrients, including proteins, carbohydrates, vitamins, or minerals, that are required by the body. The word ‘food’ is used in a broad sense to cover a number of substances which are consumed in large quantities and have specific purposes in the human body. These include the basic unit of matter, the cell, the building block of life, the soil and the water on which we live. Plants and animals are fed with food during their growth and development, until they are ready to die. At the other end of the food chain, there are living creatures that eat food, such as birds, mammals, insects and even fungus.
Virtually all food that is eaten is composed of some combination of carbohydrates, protein, fat, vitamins and minerals, which are required in the appropriate quantities for the growth and maintenance of an organism. Carbohydrates are found in sources in plants; they are generally starch-based and include fruits and vegetables, which are rich in vitamins and minerals. Proteins, on the other hand, are found in animal products and are available in legumes, grains, seeds, soybeans, nuts and fish. Fats are contained primarily in animal products, including dairy products and meat, although small amounts of certain vegetable oils also exist.
Fats, together with the other nutrients, are combined in different ways to produce foods that are edible. Some fats are solid at room temperature, whereas others are partially liquid, like coconut oil. Solids that are solid include monounsaturated fatty acids, polyunsaturated fatty acids, and trans-fats. The latter are those that contain hydrogen atoms (atoms with a single proton), rather than oxygen. Hydrogen atoms can be made of two different types of energy: vibrational (high frequency) or kinetic (low frequency).