Cholesterol-
Calorie-
Carbohydrate
Unsaturated Fat
Sugar
Sodium
Saturated Fat
Trans Fat
Dietary Fiber
Protein
Fat
a sweet, crystalline substance
any of a class of organic compounds that are polyhydroxy aldehydes or polyhydroxy ketones, or change to such substances on simple chemical transformations, as hydrolysis, oxidation, or reduction, and that form the supporting tissues of plants and are important food for animals and people
a soft, silver-white, metallic element that oxidizes rapidly in moist air; a necessary element in the body for the maintenance of normal fluid balance and other physiological functions
used to express the heat output of an organism and the fuel or energy value of food; a quantity of food capable of producing such an amount of energy
any of numerous, highly varied organic molecules necessary in the diet of all animals; the plant or animal tissue rich in such molecules, considered as a food source supplying essential amino acids to the body
an unsaturated fat formed by the partial hydrogenation of vegetable oil, believed to raise blood cholesterol levels
any of several white or yellowish greasy substances, forming the chief part of adipose tissue of animals and also occurring in plants
a type of single-bond animal or vegetable fat, as that found in butter, meat, egg yolks, and coconut or palm oil, that in humans tends to increase cholesterol levels in the blood
A triglyceride fat derived from plants; Eating foods high in this can reduce the amount of cholesterol in the blood
the structural part of plants and plant products that consists of carbohydrates, as cellulose and pectin that are wholly or partially indigestible and when eaten stimulate contractions and relaxation (called peristalsis) in the intestine
occurs in all animal tissues, especially in the brain, spinal cord, and adipose tissue, functioning chiefly as a protective agent in the skin and myelin sheaths of nerve cells, a detoxifier in the bloodstream
