With 9 kcal/g, fats are important energy suppliers and reserve substances, and they also contain vital components such as certain polyunsaturated fatty acids and fat-soluble vitamins.
The consistency shows how rich a dietary fat is in saturated or unsaturated fatty acids: the softer or more liquid it is after storage in the refrigerator, the higher the proportion of valuable unsaturated fatty acids. The rule of thumb is: fats are solid at 20 °C, oils are liquid.
