Unsaturated fatty acids become more saturated by a process called hydrogenation. Olive oil and peanut oil are especially high in monounsaturated fatty acids. Polyunsaturated fatty acids are found in largest amounts in plant oils, such as safflower, sunflower, corn, soybean, and cottonseed oils. Fiber is derived from such plant sources as cereal grain products, vegetables, fruits, seeds, and nuts. Flavoring agents include extracts from spices and herbs, as well as others that are man-made.
Whole grains contain the entire seed of the plant.
Often used in candies, shredded coconut, and marshmallows. The more an oil is hydrogenated, the more fatty acids it contains. Product labels and nutrition labeling should be checked carefully for calorie, fat, and sodium content. Foods naturally low in calories cannot use these terms. Such labeling is objectionable, says FDA, when a product contains artificial ingredients, but is described as natural.