Step 1: Understanding the Concept:
Dietary fats are classified based on their fatty acid saturation levels into saturated, monounsaturated (MUFA), and polyunsaturated (PUFA) fats.
Saturated fats have no double bonds in their carbon chains and are typically solid or semi-solid at room temperature.
Step 2: Detailed Explanation:
Let us evaluate each fat source:
- (A) Sunflower oil: A plant-based oil that is highly rich in polyunsaturated fatty acids (PUFA). Thus, (A) is incorrect.
- (B) Coconut oil: A plant-based fat containing high amounts (nearly 90%) of saturated fatty acids (mostly medium-chain triglycerides like lauric acid). Thus, (B) is correct.
- (C) Vanaspati: Hydrogenated vegetable oil, which converts liquid unsaturated fats into solid saturated and trans fats. Thus, (C) is correct.
- (D) Red palm oil: While it contains saturated fat, it is also highly rich in monounsaturated fats (oleic acid) and carotenoids. Thus, it is not classified as purely saturated.
- (E) Butter: An animal fat containing high amounts of saturated fatty acids. Thus, (E) is correct.
Therefore, coconut oil (B), vanaspati (C), and butter (E) are the primary rich sources of saturated fatty acids.
Step 3: Final Answer:
The rich sources of saturated fatty acids among the options are Coconut oil, Vanaspati, and Butter, corresponding to option (B).