What is the incorrect definition of triglycerides?

Triglycerides are indeed a type of lipid, commonly referred to as fats and oils, which aligns with their role in energy storage within the body. They are composed primarily of glycerol and three fatty acids, which are organic compounds made up of carbon, hydrogen, and oxygen atoms. This composition explains why triglycerides make up about 95% of the lipids consumed in a typical diet, reflecting their significance in nutrition.

The option identifying triglycerides as "chemical compounds composed of protein" is incorrect because triglycerides do not contain protein in their structure. Proteins are distinct macromolecules made up of amino acids, and this definition conflates the structure and function of two very different types of biomolecules. Understanding the unique characteristics of triglycerides helps clarify how they function within the body and their importance in nutrition.