Nigel Wants to Choose a Lipid to Use in Stir-Frying

Nigel wants to choose a lipid to use in stir-frying that is more stable and thus won’t smoke and burn as readily when he cooks with medium-high heat. To accomplish this, he should select a lipid that contains _____ fatty acids.

A) mostly long-chain
B) mostly short-chain
C) a mix of short- and medium-chain
D) a mix of long- and medium-chain