Question

The most stable fats, which are less prone to becoming rancid are

a. monosaturated
b. polyunsaturated
c. saturated

Answer 1

Monounsaturated and polyunsaturated fats are more stable and less prone to becoming rancid compared to saturated fats. Hence all options are correct

Step-by-step explanation:

Monounsaturated and polyunsaturated fats are more stable and less prone to becoming rancid compared to saturated fats. Most unsaturated fats are liquid at room temperature and are called oils. Monounsaturated fats have one double bond in the molecule (e.g., olive oil), and polyunsaturated fats have more than one double bond (e.g., canola oil).

Hence all options are correct