The difference between protein and fat

The difference between protein and fat


  Protein comes from meat, legumes, nuts, seeds, and fish, while other vegetables are low in protein.  Each source of protein contains different amounts of fat or carbohydrates in addition to protein.  Fats are made from oils found in vegetables, nuts, seeds, and animal fats.  Carbohydrates are used for energy (glucose).  Fats are used for energy after they are broken down into fatty acids.  Protein can also be used for energy, but the first job is to help build hormones, muscle, and other proteins.  It breaks down into glucose, which is used to provide energy to cells.


  Eggs, chicken breast and almonds are protein rich foods


  Fats are one of the three major macronutrient groups in the human diet, along with carbohydrates and proteins as well as common food products such as milk, butter, pork and cooking oils.  They are an important and concentrated food source for many animals and perform vital structural and metabolic functions in most organisms, including energy storage, waterproofing, and thermal insulation.  The human body can produce essential fats from other food components.  Except for some essential fatty acids that must be included in the diet.  Dietary fats are carriers of certain water-soluble flavors, aromatic ingredients, and vitamins.


  In a healthy body, fats break down and release glycerol and fatty acids.  Glycerol itself is converted by the liver into glucose and converted into energy.  Fats and other lipids are broken down in the body by enzymes called lipase, which are produced in the pancreas.


    Glucose or fatty acids can be used as an energy source for the metabolic functions of many types of cells.  In particular, the heart and skeletal muscles like fatty acids.


  The term often refers to triglycerides (triple esters of glycerol), which are important constituents of animal oils and fatty tissues;  Alternatively, solid or semi-solid triglycerides at room temperature, except oils.  The term can be used more broadly to mean any biologically relevant substance, such as carbon, hydrogen, or oxygen, which is insoluble but insoluble in water.  Such as cholesterol) and small amounts of free fatty acids found in the diet of the average human being

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