gordura

Also known as dietary fat, dietary fats, grease, fats and oils, fat or oil, fats

termo genérico para uma classe de lipídios

OverviewAI-generated

Fat is a subject categorized under "Fat" in the Commons category. It is referenced by 2,491 other encyclopedia articles.

In the Openfoodfacts database, the category fats includes 10,879 products. These items have an energy content of 697 kcal. The fat content is 74.5, with saturated fat at 20.4. Carbohydrates account for 6.8, including 4.7 sugars and 3 fiber. Proteins are 4.2, and salt is 0.36. The products have a nutriscore of b and a nova classification of 2.

PubMed lists 388,379 entries for the query fat.

Synthesized by Vinony from 16 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 10,879 products

bNutri-Score

2NOVA · Processed culinary ingredient

Energy: 697 kcal
Fat: 74.5 g
— of which saturates: 20.4 g
Carbohydrates: 6.8 g
— of which sugars: 4.7 g
Fibre: 3 g
Protein: 4.2 g
Salt: 0.36 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

388,379 papers

Fat Processing Techniques.ReviewSeminars in plastic surgery · 2020Xue EY, Narvaez L, Chu CK et al.DOI: 10.1055/s-0039-3402052
Fat Embolism, Fat Embolism Syndrome and the Autopsy.ReviewAcademic forensic pathology · 2019Milroy CM, Parai JLDOI: 10.1177/1925362119896351
Determination of the exercise intensity that elicits maximal fat oxidation.Medicine and science in sports and exercise · 2002Achten J, Gleeson M, Jeukendrup AEDOI: 10.1097/00005768-200201000-00015
Ectopic Fat Accumulation in Pancreas and Heart.ReviewJournal of clinical medicine · 2021Kozawa J, Shimomura IDOI: 10.3390/jcm10061326
Fat embolism.ReviewAnesthesiology clinics · 2009Akhtar SDOI: 10.1016/j.anclin.2009.07.018
Fat Tissue Growth and Development in Humans.ReviewNestle Nutrition Institute workshop series · 2018Arner PDOI: 10.1159/000486491
The Science of Fat Grafting.ReviewSeminars in plastic surgery · 2020Shih L, Davis MJ, Winocour SJDOI: 10.1055/s-0039-3402073
Fat Deposition and Fat Effects on Meat Quality-A Review.ReviewAnimals : an open access journal from MDPI · 2022Schumacher M, DelCurto-Wyffels H, Thomson J et al.DOI: 10.3390/ani12121550

via PubMed

Wikidata facts

Subclass of: material
Has part: glyceride
Image: Fat embolism (6467719609).jpg

Show 4 more facts

different from: oil
topic's main category: Category:Fat
Commons category: Fat
topic has template: Template:Fats

Sources (3)

via Wikidata · CC0

Article · Português

Gordura é um termo genérico para uma classe de lipídios. As gorduras, produzidas por processos orgânicos tanto por vegetais como por animais, consistem de um grande grupo de compostos geralmente solúveis em solventes orgânicos e insolúveis em água. Sua insolubilidade na água deve-se à sua estrutura molecular, caracterizada por longas cadeias carbônicas. Por ter menor densidade, esta flutua quando misturada em água. As gorduras têm sua cadeia "quebrada" no organismo pela ação de uma enzima chamada lipase, produzida pelo pâncreas.

Abstract from DBpedia / Wikipedia · CC BY-SA