HLST-210 Lecture Notes - Lecture 1: Monounsaturated Fat, Glyceride, Glycerol
1 Apr 2016
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Document Summary
Molasses a syrup left over from the refining of sucrose from sugar cane; a thick, brown syrup. The major nutrient in molasses is iron, a contaminant from the machinery used in processing it. Monoglycerides (mon-oh-gliss-er-ides) products of the digestion of lipids; consist of glycerol molecules with one remaining fatty acid attached (mono means one ; glyceride means a compound of glycerol ). Monosaccharides (mon-oh-sack-ah-rides) single sugar units (mono means one ; saccharide means sugar unit ). Monounsaturated fats triglycerides in which most of the fatty acids have one point of unsaturation (are monounsaturated). Monounsaturated fatty acid (mufa) a fatty acid containing one point of unsaturation. More or added fibre at least 2. 5 g more per serving than a reference food. More, extra at least 10 percent more of the daily value than in a reference food. The nutrient may be added or may occur naturally.
