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Vegetable Oil

Properties:

The smoke point of vegetable oils vary and are higher for oils used for frying like canola oil (smoke point 242°), and safflower oil (smoke point 265°).

Types:

The different types of vegetable oils include palm oil, soya bean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil, rice bran oil and some others.

Uses:

Vegetable oils are used for cooking, fuel, cosmetics & medicines and other industrial purposes.

Fat composition:

Coconut oil has the highest content of saturated fat (92%). Canola &sunflower oil have the least amount of saturated fats (6% and 9%, respectively), but contain a higher percentage of monounsaturated fat (62% and 82% respectively).

Made from:

Vegetable and plant sources like seeds, nuts and fruits

Calories:

120 Calories per tablespoon

Oil Sources

Uses

Coconut

Used in soaps and cooking

Cottonseed

A major food oil, often used in industrial food processing

Olive

Used in cooking, cosmetics, soaps and as a fuel for traditional oil lamps

Palm

The most widely produced tropical oil, also used to make biofuel

Peanut

Mild-flavored cooking oil

Rapeseed

One of the most widely used cooking oils, canola is a variety (cultivar) of rapeseed

Soybean

Accounts for about half of worldwide edible oil production

Sunflower seed

A common cooking oil, also used to make biodiesel, and medicine