cooking oil

Cooking oil, also known as vegetable oil, refers to fatty oils derived from various plant sources like vegetables, nuts, seeds, fruits, and cereal grains. These oils are primarily composed of triglycerides and are liquid at room temperature.1

Common examples include olive oil, canola oil, soybean oil, and sunflower oil. Many vegetable oils are edible and contain beneficial fatty acids, such as oleic acid (monounsaturated) and omega-3 and omega-6 (polyunsaturated), which contribute to heart health and nutrient absorption. However, some oils, like coconut and palm oil, are high in saturated fat, which can increase the risk of heart disease.1

Vegetable oils are extracted through methods like pressing or solvent extraction. They are widely used in cooking for sautéing and frying, and as ingredients in sauces and baked goods. The "smoke point" of an oil indicates the temperature at which it begins to break down, affecting flavor and nutritional value. Beyond culinary uses, vegetable oils also serve as biodiesel fuel, in cosmetics, and as drying agents in paints and inks.231