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loading...| Preferred Name |
Dietary Lipid |
| ID |
http://ncicb.nci.nih.gov/xml/owl/EVS/Thesaurus.owl#C2317 |
| ALT_DEFINITION |
A chemically heterogeneous group of organic compounds found in food that are insoluble in water but soluble in nonpolar solvents. |
| code |
C2317 |
| Contributing_Source |
CRCH |
| DEFINITION |
A class of food constituents, also known as fats and oils, that serve as a source of energy and essential fatty acids in animals. The major components of lipids are fatty acids, triglycerides, phospholipids, glycolipids, sphingolipids, steroids (cholesterol), and lipoproteins. |
| FULL_SYN |
Total Dietary Lipid Dietary Fat Total Dietary Fat |
| INFOODS |
FAT |
| label |
Dietary Lipid |
| Legacy_Concept_Name |
Dietary_Lipid |
| Macronutrient |
Y |
| Nutrient |
Y |
| Preferred_Name |
Dietary Lipid |
| prefixIRI |
C2317 |
| prefLabel |
Dietary Lipid |
| Semantic_Type |
Chemical Viewed Functionally |
| UMLS_CUI |
C0012171 |
| Unit |
g |
| US_Recommended_Intake |
Y |
| USDA_ID |
204 |
| subClassOf |
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