Vegetable oils
Vegetable Oils
Vegetable oils (/ˈvɛdʒɪtəbəl ɔɪlz/) are oils extracted from seeds, or less often, from other parts of fruits. Like animal fats, vegetable fats are mixtures of triglycerides.
Etymology
The term "vegetable oil" can be narrowly defined as referring only to plant oils that are liquid at room temperature, or broadly defined without regard to a substance's state of matter at a given temperature. For this reason, vegetable oils that are solid at room temperature are sometimes called "vegetable fats".
Types of Vegetable Oils
There are several types of vegetable oils, including:
- Coconut oil
- Corn oil
- Cottonseed oil
- Olive oil
- Palm oil
- Peanut oil
- Rapeseed oil
- Soybean oil
- Sunflower oil
Uses
Vegetable oils are used for a variety of purposes. They are used in cooking and baking, as well as in the production of margarine and shortening. Vegetable oils are also used in the production of biodiesel, a renewable source of energy.
Health Effects
The consumption of vegetable oils has been linked to a variety of health effects. Some studies suggest that certain vegetable oils, such as olive oil and canola oil, may have heart health benefits. However, other studies suggest that the consumption of vegetable oils high in omega-6 fatty acids, such as soybean oil and corn oil, may contribute to inflammation and other health problems.
See Also
External links
- Medical encyclopedia article on Vegetable oils
- Wikipedia's article - Vegetable oils
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