Oil can be either saturated or unsaturated, depending on its source and composition. Generally speaking, vegetable oils are mostly unsaturated.
Here's a breakdown:
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Unsaturated Fats: These are typically liquid at room temperature and are found in vegetable oils, nuts, and fish. They contain one or more double or triple bonds between the carbon atoms in the fatty acid chains.
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Saturated Fats: These are usually solid at room temperature and are commonly found in meats and dairy products. They have no double or triple bonds between the carbon atoms in the fatty acid chains.
Therefore, when we speak of "oil," especially in the context of cooking oils, we are usually referring to unsaturated fats. However, some oils, like coconut oil and palm oil, are higher in saturated fats than other vegetable oils.
In summary, while the term "oil" can refer to both saturated and unsaturated fats, the common usage implies unsaturated fats.
