Which products are categorized as unsaturated and polyunsaturated?

Vegetable and canola oil are categorized as unsaturated and polyunsaturated fats due to their chemical structure. Unsaturated fats have one or more double bonds in their fatty acid chains, which differentiates them from saturated fats, which have no double bonds.

Polyunsaturated fats, a subtype of unsaturated fats, include essential fatty acids such as omega-3 and omega-6. These fats are found in high amounts in many vegetable oils, including canola oil. The presence of these double bonds contributes to the oils remaining liquid at room temperature, which is another characteristic of unsaturated fats.

In contrast, products like butter and cream are high in saturated fats, which contain no double bonds, making them solid at room temperature. Margarine, while marketed as a healthier alternative to butter, can sometimes contain trans fats depending on how it is processed, which do not fit neatly into the unsaturated and polyunsaturated categories. Beef and pork are also sources of saturated fats and cholesterol, further distinguishing them from the unsaturated and polyunsaturated categories.

Overall, the properties of vegetable and canola oil align with the definitions of unsaturated and polyunsaturated fats, affirming their classification within those categories.