Protein vs. Fat — What's the Difference?

A macronutrient composed of amino acids, essential for body repair and maintenance.

A macronutrient that provides energy, supports cell structure, and aids nutrient absorption.

A component in all cells, making up the structure of organs, muscles, and skin.

Essential for the production of hormones and absorption of vitamins.

Essential for immune function and maintaining fluid balance.

In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.The term often refers specifically to triglycerides (triple esters of glycerol), that are the main components of vegetable oils and of fatty tissue in animals; or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding oils. The term may also be used more broadly as a synonym of lipid—any substance of biological relevance, composed of carbon, hydrogen, or oxygen, that is insoluble in water but soluble in non-polar solvents.

Acts as a catalyst in various biological reactions.

A natural oily substance occurring in animal bodies, especially when deposited as a layer under the skin or around certain organs

Proteins are large biomolecules and macromolecules that are comprised of one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another.

Any of a group of natural esters of glycerol and various fatty acids, which are solid at room temperature and are the main constituents of animal and vegetable fat

Any of a group of complex organic macromolecules that contain carbon, hydrogen, oxygen, nitrogen, and usually sulfur and are composed of one or more chains of amino acids. Proteins are fundamental components of all living cells and include many substances, such as enzymes, hormones, and antibodies, that are necessary for the proper functioning of an organism. They are essential in the diet of animals for the growth and repair of tissue and can be obtained from foods such as meat, fish, eggs, milk, and legumes.

(of a person or animal) having a large amount of excess flesh

Any of numerous large, complex naturally-produced molecules composed of one or more long chains of amino acids, in which the amino acid groups are held together by peptide bonds.

Large in bulk or circumference

One of three major classes of food or source of food energy (4 kcal/gram) abundant in animal-derived foods i.e. meat and some vegetables, such as legumes.

Make or become fat

A food rich in protein, often a meat or meat substitute.

The ester of glycerol and one, two, or three fatty acids.

In chemical analysis, the total nitrogenous material in vegetable or animal substances, obtained by multiplying the total nitrogen found by a factor, usually 6.25, assuming most proteids to contain approximately 16 per cent of nitrogen.

Any of various soft, solid, or semisolid organic compounds constituting the esters of glycerol and fatty acids and their associated organic groups.

Any polymer of an amino acid joined by peptide (amide) bonds. Most natural proteins have alpha-amino acids as the monomeric constituents. All classical enzymes are composed of protein, and control most of the biochemical transformations carrie dout in living cells. They may be soluble, as casein, albumins, and other globular proteins, or insoluble (e. g. "structural proteins"), as collagen or keratin. "albumin", an older term for protein, is now used primarily to refer to certain specific soluble globular proteins found in eggs or blood serum, e.g. bovine serum albumin, the main soluble protein in teh serum of cattle, used as an enzymatically inert protein in biochemical research.

A mixture of such compounds occurring widely in organic tissue, especially in the adipose tissue of animals and in the seeds, nuts, and fruits of plants.

Any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes;

Animal tissue containing such substances.

Involved in the creation of enzymes, hormones, and DNA.

A solidified animal or vegetable oil.

Obesity; corpulence

Unnecessary excess

Having much or too much fat or flesh; plump or obese.

Full of fat or oil; greasy.

Abounding in desirable elements

Fertile or productive; rich

Having an abundance or amplitude; well-stocked

Yielding profit or plenty; lucrative or rewarding

Prosperous; wealthy

Thick; large

Puffed up; swollen

To make or become fat; fatten.

Carrying more fat than usual on one's body; plump; not lean or thin.

Thick; large.

Bulbous; rotund.

Bountiful.

Oily; greasy; unctuous; rich said of food.

(obsolete) Exhibiting the qualities of a fat animal; coarse; heavy; gross; dull; stupid.

Fertile; productive.

Rich; producing a large income; desirable.

Abounding in riches; affluent; fortunate.

Of a character which enables the compositor to make large wages; said of matter containing blank, cuts, or many leads, etc.

(golf) Being a shot in which the ground is struck before the ball.

(theatre) Of a role: significant; major; meaty.

Alternative form of phat

(uncountable) A specialized animal tissue with high lipid content, used for long-term storage of energy: fat tissue.

Such tissue as food: the fatty portion of (or trimmings from) meat cuts.

(countable) A lipid that is solid at room temperature, which fat tissue contains and which is also found in the blood circulation; sometimes, a refined substance chemically resembling such naturally occurring lipids.

That part of an organization deemed wasteful.

(slang) An erection.

(golf) A poorly played shot where the ball is struck by the top part of the club head. (see also thin, shank, toe)

The best or richest productions; the best part.

Work containing much blank, or its equivalent, and therefore profitable to the compositor.

A fat person.

A beef cattle fattened for sale.

(obsolete) A large tub or vessel for water, wine, or other liquids; a cistern.

(obsolete) A dry measure, generally equal to nine bushels.

To make fat; to fatten.

To become fat; to fatten.

To hit a golf ball with a fat shot.

A large tub, cistern, or vessel; a vat.

A measure of quantity, differing for different commodities.

An oily liquid or greasy substance making up the main bulk of the adipose tissue of animals, and widely distributed in the seeds of plants. See Adipose tissue, under Adipose.

The best or richest productions; the best part; as, to live on the fat of the land.

Work. containing much blank, or its equivalent, and, therefore, profitable to the compositor.

Abounding with fat

Exhibiting the qualities of a fat animal; coarse; heavy; gross; dull; stupid.

Fertile; productive; as, a fat soil; a fat pasture.

Rich; producing a large income; desirable; as, a fat benefice; a fat office; a fat job.

Abounding in riches; affluent; fortunate.

Of a character which enables the compositor to make large wages; - said of matter containing blank, cuts, or many leads, etc.; as, a fat take; a fat page.

To make fat; to fatten; to make plump and fleshy with abundant food; as, to fat fowls or sheep.

To grow fat, plump, and fleshy.

A soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides);

A kind of body tissue containing stored fat that serves as a source of energy; adipose tissue also cushions and insulates vital organs;

Excess bodily weight;

Make fat or plump;

Having much flesh (especially fat);

Having a relatively large diameter;

Containing or composed of fat;

Lucrative;

Marked by great fruitfulness;

A chubby body;

Stores energy and serves as a backup source of fuel.

Constitutes a key component of cell membranes affecting cell function.

Acts as an insulator and cushion for organs in the body.

Fat provides energy, supports cell structure, aids nutrient absorption, and cushions organs.

Protein primarily builds and repairs tissues and is involved in various biochemical processes.

Yes, proteins are composed of amino acids.

Absolutely, protein is crucial for muscle development and repair.

Yes, proteins often act as catalysts in various biochemical reactions.

Absolutely, insufficient fat intake can lead to deficiencies in fat-soluble vitamins and other health issues.

Yes, excessive protein intake can lead to kidney damage and other health issues in susceptible individuals.

Eggs are an excellent source of high-quality protein.

Avocados are a nutritious food that is high in healthy fats.

Protein is vital for immune function, aiding in the production of antibodies and immune system cells.

Fats are mainly composed of fatty acids and glycerol.

Yes, fats are essential for the production of hormones.

Yes, fat is a key component in cell membranes, crucial for maintaining their integrity and function.

Absolutely, fat is necessary for absorbing fat-soluble vitamins like A, D, E, and K.

Protein and fat are essential macronutrients, with protein crucial for tissue repair and fat providing energy and supporting cell structure, both contributing to overall metabolic functions and health.