There are several types of fat: 1. Saturated fatty acids; 2. Monounsaturated fatty acids; 3. Polyunsaturated fatty acids.
Most animal oils are monounsaturated fats, and most vegetable oils are polyunsaturated fatty acids.
1. saturated fatty acids: fatty acids without double bonds. It is of little significance to human nutrition, and its function is to provide heat, shock absorption, keep warm and protect organs.
2. Monounsaturated fatty acids: fatty acids containing a double bond. The nutritional value is not great, but also provides heat and energy for the human body. One of its characteristics is that it can be solidified and melted after heating. Monounsaturated fats include butter, sheep oil and lard.
3. Polyunsaturated fatty acids: containing 2 ~ 6 double bonds (the more double bonds, the higher the degree of unsaturation and the higher the nutritional value).
Polyunsaturated fatty acids not only have nutritional functions, but also have preventive and therapeutic effects on cardiovascular diseases, cancer, childhood asthma and mental diseases.
Such as peanut oil, rapeseed oil and sunflower oil. In particular, linseed oil and olive oil are vegetable oils with high nutritional value. Among animal oils, only fish oil is polyunsaturated fatty acid, and deep-sea salmon is the best.