1. Fat provides calorie density to the diet.
2. Fats are essential in the diet for the absorption and mobilisation of fat-soluble vitamins such as Vitamin A, Vitamin E and fat-soluble antioxidants. These vitamins are not utilised by the body if fat is not available in the diet. Thus fat works as a vehicle to carry the fat-soluble vitamins, nutrients and antioxidants in the body.
3. Vegetable oils are the only sources of Essential Fatty Acids (EFA) to the body, which the body cannot synthesize and need to be supplied through diet. EFA are the precursors for a group of chemically related compounds, known as prostaglandins that are synthesized in the body from EFA. Prostaglandins play a key role in regulating many physiological processes in the body.
4. Fat also helps in raising HDL (High Density Lipoprotein), the so-called good cholesterol. Low-fat diets can result in reduction of HDL.
5. Fat in the diet imparts certain textural qualities, taste and palatability to the food. Fats and oils are integral lubricants of foods in two ways; through use as release agents as part of the cooking process and as a lubricant during mastication (chewing).
6. Fats and oils modify flavour release and improve palatability.

The typical composition of crude rice bran oil is 81.3-84.3% triglycerides, 2-3% diglycerides, 5-6% monoglycerides, 2-3% free fatty acids, 0.3% waxes, 0.8% glycolipids, 1.6% phospholipids, 4% unsaponifiables. In comparison with other vegetable oils, crude rice bran oil tends to contain higher levels of non-triglyceride components, most of which are removed during further refining processes. The free fatty acids, monoglycerides and diglycerides in rice bran oil are associated with enzymatic hydrolysis. The phospholipids predominantly include phosphatidylcholine, phosphatidylethanaolamine, and phosphatidylinositol. The wax content of rice bran oil can be somewhat variable, depending upon cultivar and processing parameters. Various sterols constitute the principal portion of the unsaponifiable fraction of nutraceutical interest. In recent years, many studies have been conducted in the area of utilization of these minor components as co-products of rice bran oil processing.

Fatty-acid composition of selected oils. From Young (1996), Sipos and Szuhaj (1996), and Jones and King (1996). Data for rice bran oil are from Riceland Foods, Inc.

Tandul oil is reported to possess a well-balanced proportion of SFA, MUFA and PUFA. The presence of Oryzanol in it effectively lower serum cholesterol by promoting HDL and lowering LDL.

1. GAMMA ORYZANOL : A mixture of several compounds present as Ferulic acid esters provides high oxidative stability to Ricebran Oil and improves its shelf life. It is also responsible for hypo-cholesterolemic activity.    
2. TOCOPHEROLS & TOCOTRIENOLS (VITAMIN E): As per Dr. Qureshi of Advance Medical Research Madison, Wisconsin, USA, they are potent anti oxidants. Tocotrienol rich fractions (TRF25) of rice bran oil, significantly reduces cholesterol levels.
3. Squalene: Ricebran Oil has a high content of squalene, which is beneficial in improving the tone of the skin.

Dieticians recommend Tandul: In recent years investigations in several prominent all laboratories both in India and abroad have brought to light ricebran oil as a better alternative for dietary fat by nutritionists in countries like Japan and the United States of America. In India, the National Institute of Nutrition (NIN) at Hyderabad and the Central Food Technological Research Institute (CFTRI) at Mysore have carried extensive studies on Tandul ricebran oil, and come up with very significant result concerning its beneficial effects as a dietary fat.