Linked from

The 28 pages that link to Saturated fat, each with the reason it gives.

• Fatty acidRelated: Its chains are made from saturated fatty acids.

• Palm oilRelated: Its substantial saturated-fat content helps give palm oil its semisolid consistency.

• ButterRelated: Its relatively high melting temperatures contribute to butter’s firmness when cool.

• Cooking oilRelated: A higher saturated-fat proportion generally makes fat more solid at room temperature.

• Stearic acidRelated: Stearic acid’s chain has no double bonds, a feature associated with its relatively high melting point.

• MargarineRelated: The saturated-fat content of margarine depends on its oils and fat-structuring method.

• Lauric acidRelated: Lauric acid’s chain has no double bonds, the defining feature of saturation.

• Palmitic acidRelated: Palmitic acid has a fully saturated carbon chain.

• ShorteningRelated: Saturation influences whether fats are solid or semisolid at room temperature.

• Palm kernel oilRelated: Much of the oil’s fatty-acid content is saturated, influencing its physical properties and nutritional profile.

• Caproic acidRelated: Caproic acid’s carbon chain is fully saturated.

• Capric acidRelated: Capric acid’s carbon chain has no double bonds, the defining feature of saturation.

• Arachidic acidRelated: Arachidic acid’s chain has no double bonds, the defining feature of saturation.

• Behenic acidRelated: Behenic acid’s chain has no carbon–carbon double bonds.

• Lignoceric acidRelated: Lignoceric acid’s carbon chain has no double bonds.

• TallowRelated: Their abundance helps make tallow firm at room temperature.

• Turkey baconRelated: The amount varies by recipe and can differ from pork bacon.

• Caldwell EsselstynRelated: Limiting saturated fat is part of his strategy for reducing cardiovascular risk.