Vegetable oils are liquid, vegetable fats take the form of solids and are commonly called "lipids".
They derive directly from vegetables such as cereals, legumes, etc. and they have a nutritional value of about 9.3 Kcalories per gram.
Some vegetable fats do not contain saturated acids and therefore are beneficial to our health, while others contain quantities that may be relevant and that can put our body at risk if ingested regularly and in quantity.
Vegetable fats are divided into:
Hydrogenated fats
which have been subjected to processing by processing processes at high temperatures around 200 °. These processes make the fats more stable, consistent and also make them less perishable and long lasting. They are therefore preferred to non-hydrogenated ones as a matter of cost. From a healthy point of view, there may be health problems due to the presence of saturated fats.
Non-hydrogenated fats
They are processed in "fractionation", ie they are obtained by extracting the liquid part in general by cold pressing (grinders, etc.) or hot refined (chemical process). Here too there can be saturated fats.
