Vegetable fats and oils are lipid materials derived from plants. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure. Although many different parts of plants may yield oil,in commercial practice, oil is extracted primarily from seeds.
A high consumption of omega-6polyunsaturated fatty acids (PUFAs), which are found in most types of vegetable oil (e.g. soybean oil, corn oil - the most consumed in USA, sunflower oil, etc.), may increase the likelihood that postmenopausal women will develop breast cancer.
Serving Size 1 tbsp (13g)
Amount per Serving
Calories 114Calories from Fat 117
% Daily Value *
Total Fat 13.0g
Vitamin A 0%
•Vitamin C 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your caloric needs.
Delicious, I made this recipe yesterday evening, earlier I bought some shiitake mushrooms, baby bok choy, napa cabbage from an Asian market, I also had a package of tofu left, then I found this recipe, and it was really good, after making them I put them in the refrigerator for a while, even better, and I just finished the leftover 5 minutes ago today, they were even better than yesterday, so this is really an excellent recipe.