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Fats in Plants

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Fats in Plants

Postby bionewbie » Sun Jul 24, 2005 3:36 pm

Hi, I have a question regarding fat levels in plants. I was wondering why is it that plants have much lower levels of fat than animals. Could it be because plants do not have chlolesterol?

If anyone could please reply to me with some insights, that would be great. Thanks!
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Postby edser » Mon Jul 25, 2005 12:20 am

Maybee because plants are more efficient at creating energy?
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Postby ERS » Mon Jul 25, 2005 3:54 am

think about the roles that fats play in animals, and ask yourself if that would make sense in a plant...
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Postby victor » Mon Jul 25, 2005 11:57 am

But the strange thing again...why plant fats is always have a double bond of the carbon chain while animal fats are always single bond??
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Postby mothorc » Mon Jul 25, 2005 1:57 pm

I think we can't answer this question.
We can answer why FAME is that. It is universal truth
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Postby mith » Mon Jul 25, 2005 1:58 pm

That's not entirely true, coconuts have some of the highest concentration of saturated fats.
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Postby iri_black » Mon Jul 25, 2005 2:11 pm

Soy and mushrooms are used for replacement of meat in vegetarian diets.
Is that because of the proteins or fats they contain?
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Postby mith » Tue Jul 26, 2005 12:34 am

Mushrooms provide vitamin B. I don't think they're that good a source of protein.
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Postby victor » Wed Jul 27, 2005 11:44 am

mithrilhack wrote:That's not entirely true, coconuts have some of the highest concentration of saturated fats.


But at least there must be a double chain in the carbon chain..

R-CH=CH-R'
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Postby mothorc » Wed Jul 27, 2005 1:35 pm

Dr. S.M. Alam and Rizwan Manzoor said:
Mushrooms are used as food as well as medicine since time immemorial. The edible variety contains a high percentage of protein, all indispensable amino acids, and vitamins B-complex and other biochemical compounds. This vegetable is also a food source of dietary fibre whose quantity present is much higher than the crude fibre. The protein value of mushroom is double that of cabbage, potatoes and asparagus, four times that of tomatoes and carrot and six times that of oranges.
Now we return the topic "fatty acids in plant tissue"
Why they accumulate most in seed?
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Postby mith » Wed Jul 27, 2005 2:09 pm

I guess it depends on the mushrooms, I'm referring from the package of white mushrooms from my grocery store.

@victor
If it's a saturated fat, there's no double bonds according to the definition. All carbon atoms will have the maximum number of hydrogen attached.
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Postby mothorc » Wed Jul 27, 2005 3:46 pm

Certainly the nutrition s' concentration depend on genus .
Do you know some FAME s' database?
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