This chart shows fat composition in different Cooking Oils. Cooking oil is purified fat of plant/animal origin, which is usually liquid at room temperature (saturated oils such as coconut and palm are more solid at room temperature than other oils).
Although all fats have the same amount of calories, some are more harmful than others: saturated fats in particular.
These fats are derived mostly from animal products such as meat, dairy and eggs. But they are also found in some plant-based sources such as coconut, palm and palm kernel oils. These fats are solid at room temperature; long lasting and do not get spoiled quickly. Saturated fats directly raise total and LDL (bad) cholesterol levels. Conventional advice says to have not more than 10% of total calories per day.
Monounsaturated fats and polyunsaturated fats are two types of unsaturated fatty acids. They are derived from vegetables and plants.
- Monounsaturated fats are liquid at room temperature but begin to solidify at cold temperatures. This type of fat is preferable to other types of fat and can be found in olives, olive oil, nuts, peanut oil, canola oil and avocados. Some studies have shown that these kinds of fats can actually lower LDL (bad) cholesterol and maintain HDL (good) cholesterol.
- Polyunsaturated fats are also liquid at room temperature. These are found in safflower, sesame, corn, cottonseed and soybean oils. This type of fat has also been shown to reduce levels of LDL (bad) cholesterol, but too much can also lower your HDL (good) cholesterol.
12 years ago