The component of fat that can be used to make glucose (by gluconeogenesis) is:
a. glycogen.
b. fatty acids.
c. glycerol.
d. monoglyceride.
C
Nutritional Science
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Nutritional Science
Saturated fatty acids predominate in which of the following lipids?
A. olive oil B. safflower oil C. canola oil D. butter
Nutritional Science