Agriculture Reference
In-Depth Information
Figure
2.15.
Examples of sources of fat: beef fat (left) and olive oil (right) in the diet.
octadecanoic, and octadecenoic acids are the most common mono- and polyunsaturated
fatty acids. All are water insoluble and have high boiling points. In the scientific naming
system the occurrence of a double bond is indicated by a change in ending, that is, from
-anoic to -enoic, while keeping the same root name.
Figure
2.16.
Fat content of almonds, avocado, and bacon. (Data from Agricultural Research
Service Nutrient Data Laboratory USDA National Nutrient Database for Standard Reference,
Release 17, http:
//
www.nal.usda.gov
/
fnic
/
foodcomp
/
Data
/
SR17
/
reports
/
sr17page.htm.)
