As displayed in Table 5.3, fats and oils, and thus triglycerides, are present in both animals and plants. Oil is a natural component of many plant tissues including leaves, stem, roots, kernels, nuts, and seeds. Common edible oils include sunflower, safflower, corn, olive, coconut, canola, and palm oil. Contrarily, butter is made from the fat in milk, while lard is hog fat, and tallow is the fat of cattle or sheep. Other animal flesh will contain fat, including poultry and their eggs.
Cholesterol is not a necessary substance for plants; therefore they do not need to make it. Contrarily, mammals will make cholesterol to help meet their body needs. As a result, cholesterol intake in the diet is attributed only to consumption of animal foods or foods that have animal products in their recipe. It should be mentioned though that plants do create molecules that are similar to cholesterol called phytosterols which we will discuss in Chapters 12 and 13.
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