Neutral fat, called "triacylglycerol" or "triglyceride", accounts for 95% of lipids. The content is not constant. It is also called "variable fat" and "liquid fat".

The basic unit that makes up triglycerides

The content is relatively constant and is called "fixed fat" or "immovable fat"

The absorption rate of food fat is generally above 80%, and the highest rate, such as rapeseed oil, can reach 99%

Cholesterol can be absorbed directly

supply energy

Promote absorption of fat-soluble vitamins

Maintain body temperature and protect organs

Increase satiety

Improve dietary sensory attributes

An important component of mitochondria and cell membranes

Precursors for the synthesis of prostaglandins

Involved in cholesterol metabolism

Participate in the formation of animal sperm

Maintain eyesight