Any fat that is not completely hydrogenated (mono- and polyunsaturated); liquid at room temperature.
Fat which does not have a large amount of hydrogen, and so can be broken down more easily.
Contain double bonds between carbon atoms; usually are vegetable rather than animal fat.
Fats with fatty acids with double bonds between the carbon atoms.
Dietary fats that come primarily from plants and fish rather than from animal sources and are divided into two groups: polyunsaturated and mono- unsaturated fats.
Type of fat obtained from plant sources and fish; two types are monounsaturated and polyunsaturated.