FAT MAKES FOOD TASTE DELICIOUS; it gives it richness. A spoonful of full-fat yogurt is creamy and luscious. The taste of fried chicken with its crispy skin is incomparable.
In cooking, fats provide texture and taste and, when used sparingly, they can also add nutrition. Fats are the richest sources of energy for our body’s cells. They help our bodies absorb fat-soluble vitamins. For example, the vitamin A in carrots is more easily absorbed when those carrots are cooked in a fat. In this way, when used correctly, fats can provide both flavor and nourishment.