Glossary
Fats that are liquid at room temperature. Oils come from many different plants and some fish. Some common oils include canola, corn, olive, peanut, safflower, soybean, and sunflower oils. A number of foods are naturally high in oils such as nuts, olives, some fish, and avocados.
Foods that are mainly made up of oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats. Oils are higher in monounsaturated or polyunsaturated fats, and lower in saturated fats than solid fats. A few plant oils, termed tropical oils (including
coconutoil, palm oil, and palm kernel oil), are high in saturated fats and for nutritional purposes should be considered as solid fats. Partially hydrogenated oils that contain trans fats should also be considered as solid fats for nutritional purposes.
Foods that are mainly made up of oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats. Oils are higher in monounsaturated or polyunsaturated fats, and lower in saturated fats than solid fats. A few plant oils, termed tropical oils (including
coconutoil, palm oil, and palm kernel oil), are high in saturated fats and for nutritional purposes should be considered as solid fats. Partially hydrogenated oils that contain trans fats should also be considered as solid fats for nutritional purposes.
A carbohydrate whose molecules are composed of a relatively small number of monosaccharide units.
A specific type of natural flavoring.