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They do not go rancid easily and hence can be used in cooking. The monounsaturated fatty acid most commonly found in our plant food is oleic acid, the main component of olive oil as well as the oils from almonds, pecans, cashews, peanuts and avocados. plant Polyunsaturated: Polyunsaturated fatty acids have two or more pairs of double bonds and, therefore, lack four plant or more hydrogen atoms. The two polyunsaturated fatty acids found most frequently in our foods are double unsaturated linoleic acid, with two double bonds-also called omega-6; and triple unsaturated linolenic acid, with three double bonds-also called omega-3. (The omega number indicates the position of the first double bond.) Your body cannot make these fatty acids and hence they are called "essential." We must obtain our essential fatty acids or EFA's from the foods we eat.
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