Dietary Reference Intakes: Macronutrients

25-35 25-35 25-35 20-35 20-35 20-35 20-35 25-35 25-35 20-35 20-35 20-35 20-35 20-35 20-35 20-35 20-35 20-35 20-35 Butter, margarine, vegetable oils, whole milk, visible fat on meat and poultry products, invisible fat in fish, shellfish, some plant products such as seeds and nuts, and bakery products. While no defined intake level at

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