Monounsaturated fats have one double bond in the form of two carbon atoms ‘double-bonded’ to each other and, therefore, lack two hydrogen atoms. Mono means one and hence, with monounsaturated fat, there is one double bond. Monounsaturated fats tend to be liquid at room temperature (but solid at fridge temperature) and are the next most stable fat. The best known monounsaturated fat is oleic acid, the main component of olive oil. Oleic acid is also found in the oils from almonds, pecans, cashews, peanuts and avocados.
