riebal

Riebal is a term used in several Baltic languages to denote fat or grease. It can refer to the body's adipose tissue as well as to edible fats used in cooking. In everyday language riebal may describe both animal fats such as lard or tallow and plant-derived fats such as oils. In nutrition and food science, riebal is treated as a lipid that supplies energy and participates in cell structure and metabolism.

Chemically, fats are mainly triglycerides, molecules composed of glycerol bound to three fatty acid chains. Their physical properties depend on fatty acid composition: saturated fats have no double bonds and are typically solid at room temperature; unsaturated fats contain one or more double bonds and are usually liquid. Fats can be further classified as saturated, monounsaturated and polyunsaturated, and include essential fatty acids that the body cannot synthesize.

Dietary fats provide about 9 kilocalories per gram and are a major energy source. They carry fat-soluble vitamins and enable the absorption of fat-soluble nutrients. Health guidelines typically recommend limiting saturated fats and avoiding trans fats, while favoring unsaturated fats, especially polyunsaturated and monounsaturated fats. Total fat intake is often advised as a percentage of daily energy intake.

In cooking, fats affect flavor, texture and heat transfer. They are stored in adipose tissue and in edible forms in foods; practical storage involves cool, dark places to prevent oxidation and rancidity. Cooking methods vary by fat type: some fats are stable at high temperatures, others oxidize or smoke more readily.