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Nutrition — Fat
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Fat:

Fat is another source of energy; it is of high "caloric" value, and it aids digestion, combustion, and the assimilation of protein and of certain minerals and vitamins that dissolve in fat. It is, moreover, an essential element in the formation of all the body's cells. The nutritive value of fat differs from the fuel value of the other energy-producing foods: animal fat is an important source of vitamins A and D, while vegetable fat is an important source of vitamins E and K. The scientists of this branch affirm, as a result of recent experiments, that beans, wheat, olive oil, and egg yolk contain essential fatty acids. Some kinds of fat and fatty acids have a toxic effect in the body; yet their deficiency causes disturbances in the body. It has been found, for example, that food free of fat causes a deficiency of thiamine, and also causes certain kinds of eczema; indeed, a lack of fat may cause loss of hair, and may lead to a disturbance in the function of the kidneys.

The average daily need of a person for fat amounts to 75–150 grams. Its most important sources are animal substances such as butter, cream, cheese, egg yolk, meat, and fat. From plants an easily digested fat is extracted, such as the oils of vegetables, pistachios, walnuts, etc...