The chemical composition of noodles and rice is starch, and neither contains fat.

Extended information

Lipids are the general name for oils, fats and lipids. The oils and fats in food are mainly oils and fats. Generally, those that are liquid at room temperature are called oils, while those that are solid at room temperature are called fats. Fat is composed of three elements: C, H, and O. Fat is a triacylglyceride composed of glycerol and fatty acids. The molecule of glycerol is relatively simple, but the types and lengths of fatty acids are different. Fatty acids are divided into three categories: saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. Fat is soluble in most organic solvents but not in water. It is a glycerolipid C3H5(OOCR) 3 of one or more fatty acids.

The lipids in the human body are divided into two parts: fat and lipids. Fat, also known as true fat, neutral fat and triester, is composed of one molecule of glycerol and three molecules of fatty acids. Fats include unsaturated and saturated fats. Animal fats mostly contain saturated fatty acids and are solid at room temperature. On the contrary, vegetable oil contains more unsaturated fatty acids and is liquid at room temperature. Lipids refer to cholesterol, cephalin, lecithin, etc. Its comprehensive functions include: fat is a good energy storage material in cells, mainly providing heat energy; protecting internal organs and maintaining body temperature; assisting in the absorption of fat-soluble vitamins; participating in all aspects of metabolic activities of the body, etc.

Reference materials

Fat-Baidu Encyclopedia