These are the bad fats. They are called saturated because they contain no open spots on their carbon skeletons. These bad fats have been shown to raise cholesterol levels in the body. Sources of these fats include animal foods and hydrogenated vegetable oils, such as margarine.
fats comprised of fatty acids in which all possible bond positions along the carbon backbone are filled with hydrogens. Saturated fats are solid at room temperature, stable at high temperatures, and have long shelf-lives. While this makes them excellent for frying, especially deep frying, they have no nutritional or metabolic functions beyond providing calories.