From Integrisok.com….
The cooking oils section in your local grocery store seemingly grows by the day. No longer do you have one or two options to choose from to whip up a weeknight meal. While the expansive cooking oil selection is nice to have, it can also create some confusion. Knowing which oils are healthy or the best to cook with is the first step, and we’re here to help you understand it all.
Types of cooking oils
Cooking oils contain three types of fat: saturated, monounsaturated and polyunsaturated.
Saturated fats
There’s a reason butter or the fat from your pot roast remains in a semi-solid state at room temperature. Fats contain carbon, hydrogen and oxygen, and in the case of saturated fats, they contain many hydrogen atoms bonded together with carbon chains.
Cooking oils high in saturated fat remain in a semi-solid state at room temperature, which explains why coconut oil (which contains 92 percent saturated fat) comes in a jar and needs heat to turn into a liquid.
Examples of cooking oils high in saturated fats include:
Coconut oil
Palm oil
Palm kernel oil
