FOOD PROCESSING AND PRESERVATION
COMPOSITION OF FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Proteins
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Carbohydrates
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Vitamins and minerals
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All of the options before and lipids
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Detailed explanation-1: -The lipids of nutritional importance are triglycerides (fats and oils), phospholipids (e.g., lecithin), and sterols (e.g., cholesterol). Lipids in the diet transport the four fat-soluble vitamins (vitamins A, D, E, and K) and assist in their absorption in the small intestine.
Detailed explanation-2: -Lipids are compounds that are insoluble in water but are soluble in organic solvents such as ether and chloroform. Lipids that are important to our discussion include fats and oils (triglycerides or triacyglycerols), fatty acids, phospholipids, and cholesterol.
Detailed explanation-3: -They are categorized as proteins, fats, carbohydrates (sugars, dietary fiber), vitamins, and minerals, and perform the following vital functions.