Fat/ja: Difference between revisions

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 {{About/ja|the type of nutrient in food|fat in animals/ja|Adipose tissue|chemistry of fats/ja|triglyceride/ja|other uses)}}
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+[[File:Trimyristin-3D-vdW.png|thumb|脂肪の主な種類である典型的な[[triglyceride/j|トリグリセリド]]の分子の理想化された表現。|alt=不飽和トリグリセリドの空間充填モデル]]
-[[File:Trimyristin-3D-vdW.png|thumb|Idealized representation of a molecule of a typical [[triglyceride]], the main type of fat. Note the three fatty acid chains attached to the central glycerol portion of the molecule.|alt=A space-filling model of an unsaturated triglyceride.]]
+[[File:Fat composition in foods.svg|thumb|様々な食品に含まれる脂肪の構成（総脂肪に占める割合]]
-[[File:Fat composition in foods.svg|thumb|Composition of fats from various foods, as percentage of their total fat]]
+{{Fats/ja}}
-{{Fats}}
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