The liquid vegetable oils or margarine that contain no more than 2 grams of saturated fatty acids per tablespoon, can be used in many ways in cooking that requires the use of fat. For example:

To brown lean meats and to pan or oven-fry fish and poultry.

To saut onions and other vegetables for soup.

In cream sauces and soups made with skim milk.

In whipped or scalloped potatoes with skim milk added.

For making hot breads, pie crusts and cakes.

For popping corn and making cocktail snacks.

In casseroles made with dried peas or beans.

In browning rice and for Spanish or curried rice.

In cooking dehydrated potatoes and other prepared foods that call for fat to be added.

Animal fat tends to be higher in saturated fat than vegetable oils, which are generally higher in polyunsaturated fats. Vegetable shortening and margarine that have been hardened by hydrogenating contain varying amounts of saturated fat, depending on the brand. Only animal fats contain cholesterol.