They also help keep oils and fats from turning rancid. Some examples are BHA, BHT, and propyl gallate. It may also be added to cereals and other grain products. The nutrition label on packaged foods includes the number of calories in a specific serving of the product. Carbohydrates are present in varying amounts in many foods.
Cholesterol is essential to body functions.
However, the body can make what it needs, so the amount in some people's diets is often excessive, increasing the risk of heart disease. Lecithin, derived from soybeans, acts as an emulsifier in such foods as chocolate and margarine. Fat is a constituent of most foods of plant and animal origin. Fats in food are a mixture of saturated and unsaturated fatty acids. Fats with a high proportion of saturated fatty acids are solid or nearly solid at room temperature and are found in larger amounts in foods of animal origin.