In technical terms, monounsaturated fats are those with only one double bonded carbon in the molecule. In layman’s terms, monounsaturated fats are those that are “good” fats and can positively impact health.

At a level of 25-35 percent of daily consumption, when switched out for “bad” fats like saturated and trans fats, monounsaturated fats can reduce the risk of heart disease and stroke as well as decrease “bad” cholesterol.

Liquid at room temperature, while solidifying when chilled, monounsaturated fats are typically high in vitamin E which is a vitamin that Americans tend to need.

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