Low-fat
[loh-fat] /ˈloʊˈfæt/
adjective
1.
of or being a food or style of cooking that contains or uses very little butter, oil, or other fat, usually three grams of fat or less per serving.
adjective
having reduced fat content; low in fat, esp. having three grams or less of fat per serving
Examples
Low-fat recipes contain less than 30 percent of their total calories from fat.
Read Also:
- Low-explosive
noun 1. a relatively slow-burning explosive, usually set off by heat or friction, used for propelling charges in guns or for ordinary blasting. noun 1. an explosive of relatively low power, as used in firearms
- Lowe-terrey-maclachlan syndrome
Lowe-Terrey-MacLachlan syndrome Lowe-Ter·rey-Mac·Lach·lan syndrome (lō’těr’ē-mə-kläk’lən) n. See oculocerebrorenal syndrome.
- Loyalty-islands
noun, (used with a plural verb) 1. a group of coral islands in the S Pacific belonging to the French territory of New Caledonia. 761 sq. mi. (1970 sq. km).
- Loyang
[Chinese law-yahng] /Chinese ˈlɔˈyɑŋ/ noun, Wade-Giles. 1. . /ˈləʊˈjæŋ/ noun 1. a variant transliteration of the Chinese name for Luoyang
- Loyola
[loi-oh-luh] /lɔɪˈoʊ lə/ noun 1. Saint Ignatius of (Iñigo López de Loyola) 1491–1556, Spanish soldier and ecclesiastic: founder of the Society of Jesus. /lɔɪˈəʊlə/ noun 1. See Ignatius Loyola