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List Of Vegetable Oils

The list of vegetable oils includes all vegetable oils

that are extracted from plants by placing the relevant

part of the plant under pressure, to squeeze the oil

out. Although few plants are entirely without oil, the

oil from a small set of major oil crops complemented

by a few dozen minor oil crops has become widely used

and traded.

Oils may also be extracted from plants by dissolving

parts of plants in water or another solvent, and

distilling the oil (known as essential oils), or by

infusing parts of plants in a base oil (a process

known as maceration; see list of macerated oils). The

distilled essential oils often have quite different

properties and uses to vegetable oils, and are listed

in the list of essential oils.

Vegetable oils can be classified in several ways, for

example:

By source: most, but not all vegetable oils are

extracted from the fruits or seeds of plants, and the

oils may be classified by grouping oils from similar

plants, such as "nut oils".

By use: oils from plants are used in cooking, for

fuel, for cosmetics, for medical purposes, and for

other industrial purposes.

The vegetable oils are grouped below in common classes

of use.

Edible oils

Major oils:

Sunflowers are the source of Sunflower oil.These oils

account for a significant fraction of world-wide

edible oil production. All are also used as fuel oils.
Coconut oil, a cooking oil, high in saturated fat,

particularly used in baking and cosmetics.
Corn oil, a common cooking oil with little odor or

taste.
Cottonseed oil, used in manufacturing potato chips and

other snack foods. Very low in trans fats.
Canola oil (a variety of rapeseed oil), one of the

most widely used cooking oils, from a (trademarked)

cultivar of rapeseed.
Olive oil, used in cooking, cosmetics, soaps, and as a

fuel for traditional oil lamps.
Palm oil, the most widely produced tropical oil. Also

used to make biofuel.
Peanut oil (Ground nut oil), a clear oil used for

dressing salads and, due to its high smoke point,

especially used for frying.
Safflower oil, produced for export for over 50 years,

first for use in paint industry, now mostly as a

cooking oil.
Sesame oil, cold pressed as light cooking oil, hot

pressed for a darker and stronger flavor.
Soybean oil, produced as a byproduct of processing soy

meal.
Sunflower oil, a common cooking oil, also used to make

biodiesel.

Nut oils:

Hazelnuts from the Common Hazel, used to make Hazelnut

oil.Nut oils are generally used in cooking, for their

flavor. They are also quite costly, because of the

difficulty of extracting the oil.
Almond oil, used as an edible oil, but primarily in

the manufacture of pharmaceuticals.
Cashew oil, somewhat comparable to olive oil. May have

value for fighting dental cavities.
Hazelnut oil, mainly used for its flavor. Also used in

skin care, because of its slight astringent nature.
Macadamia oil, strongly flavored, contains no trans-

fats, and a good balance of omega-3 and omega-6.
Pecan oil, valued as a food oil, but requiring fresh

pecans for good quality oil.
Pistachio oil, strongly flavored oil, particularly for

use in salads.
Walnut oil, used for its flavor, also used by

Renaissance painters in oil paints.

Oils from melon and gourd seeds:

Members of the cucurbitaceae include gourds, melons,

pumpkins, and squashes. Seeds from these plants are

noted for their oil content, but little information is

available on methods of extracting the oil. In most

cases, the plants are grown as food, with dietary use

of the oils as a byproduct of using the seeds as food.

Bottle gourd oil, extracted from the seeds of the

Lagenaria siceraria, widely grown in tropical regions

throughout the world. Used medicinally and as an

edible oil.
Buffalo gourd oil, from the seeds of the Cucurbita

foetidissima, a vine with a rank odor, native to

southwest North America.
Pumpkin seed oil, a specialty cooking oil, produced in

Austria and Slovenia. Poor tolerance for high

temperatures.
Watermelon seed oil, pressed from the seeds of

Citrullus vulgaris. Traditionally used in cooking in

West Africa.

Food supplements:

A number of oils are used as food supplements, for

their nutrient content or medical effect.

Acai oil, from the fruit of several species of the

Açaí Palm (Euterpe). Grown in the Amazon region.

Similar to grape seed oil. They are used in cosmetics

and as a food supplement.
Blackcurrant seed oil, used as a food supplement,

because of high content of omega-3 and omega-6 fatty

acids.
Borage seed oil, similar to blackcurrant seed oil,

used primarily medicinally.
Evening primrose oil, used as a food supplement for

its purported medicinal properties.

Other edible oils:

Carob seed pods, used to make carob pod oil.Amaranth

oil, high in squalene and unsaturated fatty acids,

used in food and cosmetic industries.
Apricot oil, similar to, but much cheaper than almond

oil, which it resembles. Only obtained from certain

cultivars.
Argan oil, a food oil from Morocco that has also

attracted recent attention in Europe.
Artichoke oil, extracted from the seeds of the Cynara

cardunculus. Similar in use and composition to

safflower and sunflower oil.
Avocado oil, used a substitute for olive oil. Also

used in cosmetics. Unusually high smoke point of

510°F.
Babassu oil, similar to, and used as a substitute for,

coconut oil.
Ben oil, extracted from the seeds of the Moringa

oleifera. High in behenic acid. Extremely stable

edible oil. Also suitable for biofuel.[citation

needed]
Borneo tallow nut oil, extracted from the fruit of

species of genus Shorea. Used as a substitute for

cocoa butter, and to make soap, candles, cosmetics and

medicines.
Carob pod oil (Algaroba oil), from carob, used

medicinally.
Cohune oil, from the Attalea cohune (cohune palm),

similar to coconut oil in makeup and usage
Coriander seed oil, from coriander seeds, used

medicinally. Also used as a flavoring agent in

pharmaceutical and food industries.
False flax oil made of the seeds of Camelina sativa,

available in Russia as ryjhikovoye maslo . Considered

promising as a food or fuel oil.

Coriander seeds are the source of an edible pressed

oil, Coriander seed oil.Grape seed oil, suitable for

cooking at high temperatures. Also used as a salad

oil, and in cosmetics.
Hemp oil, a high quality food oil.
Kapok seed oil, used as an edible oil, and in soap

production.
Lallemantia oil, from the seeds of Lallemantia

iberica, discovered at archeological sites in northern

Greece.
Meadowfoam seed oil, highly stable oil, with over 98%

long-chain fatty acids. Competes with rapeseed oil for

industrial applications.
Mustard oil (pressed), used in India as a cooking oil.

Also used as a massage oil.
Okra seed oil (Hibiscus seed oil), from the seed of

the Hibiscus esculentus. Composed predominantly of

oleic and linoleic acids.
Perilla seed oil, high in omega-3 fatty acids. Used as

an edible oil, for medicinal purposes, in skin care

products and as a drying oil.
Pequi oil, extracted from the seeds of Caryocar

brasiliensis. Used in Brazil as a highly prized

cooking oil.
Pine nut oil. An expensive food oil, from pine nuts,

used in salads and as a condiment.
Poppyseed oil, used for cooking, moisturizing skin, in

paints and varnishes, and in soaps.
Prune kernel oil, marketed as a gourmet cooking oil.
Quinoa oil, similar in composition and use to corn

oil.
Ramtil oil, pressed from the seeds of the one of

several species of genus Guizotia abyssinica (Niger

pea) in India and Ethiopia. Used for both cooking and

lighting.
Rice bran oil, suitable for high temperature cooking.

Widely used in Asia.
Tea oil (Camellia oil), widely used in southern China

as a cooking oil. Also used in making soaps, hair oils

and a variety of other products.
Thistle oil, pressed from the seeds of Silybum

marianum. Relatively unstable. Also used for skin care

products.
Wheat germ oil, used as a food supplement, and for its

"grainy" flavor. Also used medicinally. Highly

unstable.