“Lipid” is not a chemical family the way protein or carbohydrate is. It is a solubility category: molecules that dissolve poorly in water and well in organic solvents. Three very different structures end up in that category — triglycerides, phospholipids, and sterols. Build each one, drop all three into water, then total up a day and see how lopsided the mixture really is.
Triglyceride
Three structures, one categorytap a lipid to take it apart
Now tap a piece of the molecule:
Daily energy intakesets the acceptable range for total fatkcal
Tap a food to add a serving; tap again for a second and third, then back to none. Values are rounded reference figures for ordinary portions — the phospholipid numbers in particular are approximate, since they are rarely reported on food labels.