The so-called saturated fatty acids refer to fatty acids composed of a long saturated hydrocarbon chain and a terminal carboxyl group. Most natural saturated fatty acids have an even number of carbon atoms. Saturated fatty acids with less than 10 carbon atoms are liquid at room temperature, while longer chain fatty acids are solid. Fatty acids without double bonds are called saturated fatty acids.

All animal oils are saturated fatty acids. Such as lard, mutton fat, badger fat, butter, cheese, whole milk, ice cream, cream and fatty meats.

Fatty acids other than saturated fatty acids (fatty acids without double bonds become saturated fatty acids, and all animal oils are saturated fatty acids) are unsaturated fatty acids. Unsaturated fatty acids are divided into two types: monounsaturated fatty acids and polyunsaturated fatty acids based on the number of double bonds.

Vegetable oils contain both saturated fatty acids and unsaturated fatty acids.

Vegetable oils containing polyunsaturated fatty acids: safflower oil, inca inchi oil, tea oil, olive oil, argan oil, canola oil, sunflower oil, corn oil, soybean oil, etc.

Vegetable oils containing saturated fatty acids: coconut oil, palm oil, palm kernel oil, etc.