Shortening is solid at room temperature. It is a hydrogenated vegetable oil, the hydrogenation being the thing that makes it solid at room temperature. (Most vegetable 'fats' are usually called oils because they are liquid at room temperature.) Hydrogenated fats are not very good for you.

Yes :)

Make her protein feed and also more on natural feeds that are prime focused on fibre content foods. The more they ruminate, the properly digest these and the better are the chances of yielding better and fat content milk.

creamy ones do more than rest so avoid those but all basically have fat just white more

5.6%

Meat doesn't contain cholesterol, animal fat does ! try to trim the fat from your meat or buy lean meat witch is more expensive.

A latte is a hot drink made with espresso coffee and steamed milk. Lattes are fattening if they are made with full fat milk.

Cucumbers do have saturated fat! They have 6% fat.

1 cup is 250 gm. So 2 cups are 500 gm (whatever liquid)

11G

That is the amount of fat in 1 TBSP. A teaspoon has 1/3 of that or 3.66 grams of fat.

There are 6.3g of protein in a large egg. Eggs are most rich in high quality animal source protein. Dispite the high cholesterol content eggs have far more health benefits.

How much calories is there in king fish

1 ounce of peanuts contains about 2 grams of saturated fat.

Strawberrys have fat in them because the DNA of the stawberry mixes with the chemicals in the air which makes a fat called "frotuisis".

***Check out this site. It has all the nutritonal data on it for strawberries: http://www.nutritiondata.com/facts/fruits-and-fruit-juices/2064/2

To find the fat content in milk, you have to curdle the milk, then drain it through a cheese cloth so that all you have are the lumps that look like cheese. Then you must weight those curds and the weight is the fat content. :)

Gelatin is a natural protein derived from collagen in various animal byproducts such as tendons, skin, and hooves. It is purified for use in foods and several industrial products. Pure fat contains no gelatin and cannot gel. Saturated fats can solidify but will separate into layers or strands in other fats rather than a gel.

It sizzles and gets hot but doesn't really change much.

512MB

Fats can become rancid through long term storage, exposure to oxygen, exposure to light, exposure to metal, and holding them at high temperatures.Chemically is is oxidation of fat leading to decomposition.

When a carbon=carbon double bond exists in a { fat = oil = lipid } lipid molecule, it has the capacity to accept protons (H+) (to dissolve the double bond) like an unsaturated sponge that may absorb more water. Saturated lipids are called thusly as they do not have this capacity.

For a low carb diet 5-8g per 100g