They are a type of polyunsaturated fat that helps lower your heart disease risk.
No more than 10% of your daily calories should come from polyunsaturated fat.
Omega-3 and omega-6 fatty acids are types of polyunsaturated fat.
Or, cook with almost any other vegetable oils, which are rich in polyunsaturated fat.
It does not have to give a breakdown on the kinds of fat: polyunsaturated and saturated.
Food labels are not required to list monounsaturated and polyunsaturated fat.
Polyunsaturated fat is also the main fat found in seafood.
Imbalance of omega-6 to omega-3 polyunsaturated fats is yet another identified risk factor.
The two types of polyunsaturated fats are omega-3 and omega-6 fatty acids.
The higher the level of polyunsaturated fat that an oil contains, the faster it spoils.
