All fats are a mix of saturated, monounsaturated, and polyunsaturated fatty acids (though we usually categorize each by the fatty acid it has the most of). Odds are, you get mostly soybean oil in prepared foods (like salad dressings, mayonnaise, and margarine) and restaurant foods. So you’ll probably end up with a good mix of unsaturated fats if you use canola oil (and olive oil when you want its flavor) for cooking.
* Sunflower seeds are lower in monounsaturated fat and higher in linoleic acid than sunflower oil. The fats in almonds, walnuts, peanuts, sesame seeds, flaxseeds, and coconuts are similar to their oils.
Sources: USDA National Nutrient Database for Standard Reference (Release 26), National Sunflower Association, Flax Council of Canada.