Major vegetable oils through out world By Mr Allah Dad Khan Former Director General Agriculture Extension Khyber Pakhtun Khwa Province , VP Agriculture University Peshawar

2. Major Vegetable Oils
Through out World
A report
By
Mr Allah Dad Khan

3. Edible oils
 A wide variety of edible oils is available at most grocery stores. Corn oil and
vegetable oil are popular because they are usually the least expensive, but
these oils are heavily processed and high in trans fats. Regularly consuming
processed oils increases your risk of developing hypertension, coronary artery
disease and a variety of other ailments. When shopping for edible oils, select
those that enhance the flavor of your foods and support your overall health.
Healthier oils are usually more expensive, but they are rich in nutrients that
will nourish your body and decrease your risk of developing certain diseases.

9. Canola oil
Canola Oil
 Canola oil comes from the seeds
of the canola plant. Once
harvested, canola seeds are
crushed and the oil contained
within the seed is extracted. The
average canola seed is 45% oil.

10. Coconut oil
 Coconut oil, a cooking oil, with medical
and industrial applications as well.
Extracted from the kernel or meat of the
fruit of the coconut palm. Common in the
tropics, and unusual in composition,
with medium chain fatty acidsdominan
 Coconut oil, or copra oil, is an edible
oilextracted from the kernel or meat of
maturecoconuts harvested from the
coconut palm (Cocos nucifera). It has
various applications. Because of its
high saturated fatcontent, it is slow to
oxidize and, thus, resistant
to rancidification, lasting up to six months
at 24 °C (75 °F) without spoilin

11. Corn oil
 Corn oil, one of the principal oils
sold as salad and cooking oil
 Corn oil (maize oil) is oilextracted
from the germ of corn (maize). Its
main use is in cooking, where its
high smoke point makes refined
corn oil a valuable frying oil. It is
also a key ingredient in
somemargarines.

12. Cottonseed oil
 Cottonseed oil, used as a salad and
cooking oil, both domestically and
industriallCottonseed oil is a cooking
oil extracted from the seeds of cotton
plants of various species,
mainly Gossypium hirsutum andGossypium
herbaceum, that are grown for cotton
fiber, animal feed, and oil.[1]
 Cotton seed has a similar structure to
other oilseeds such as sunflower seed,
having an oil-bearing kernel surrounded
by a hard outer hull; in processing, the oil
is extracted from the kernel. Cottonseed
oil is used for salad oil, mayonnaise, salad
dressing, and similar products because of
its flavor stability.

13. Linseed oil
 Linseed oil, also known as flaxseed
oil, is a colourless to yellowish oil
obtained from the dried, ripened
seeds of the flax plant (Linum
usitatissimum). The oil is obtained
by pressing, sometimes followed
bysolvent extraction. Linseed oil is
a drying oil, meaning it
canpolymerize into a solid form. Due
to its polymer-forming properties,
linseed oil can be used on its own or
blended with combinations of other
oils, resins or solvents as an
impregnator, drying oil finish
orvarnish in wood finishing, as
a pigment binder in oil paints, as
aplasticizer and hardener in putty,
and in the manufacture of linoleum.

14. Olive oil
 Olive oil, used in cooking,
cosmetics, soaps, and as a fuel for
traditional oil lamps.
 Olive oil is a fat obtained from
the olive (the fruit ofOlea europaea;
familyOleaceae), a traditional
tree crop of theMediterranean Basin.
The oil is produced by pressing whole
olives and is commonly used
incooking, cosmetics,pharmaceutical
s, andsoaps, and as a fuel for
traditional oil lamps. Olive oil is used
throughout the world and is often
associated withMediterranean
countries.

15. Palm oil
 Palm oil, the most widely
produced tropical oil.[10] Popular
in West
African and Brazilian cuisine.[11] Also
used to make biofuel.
 Palm oil (also known asdendê oil,
from Portuguese) is an
edible vegetable oilderived from
the mesocarp(reddish pulp) of the
fruit of theoil palms, primarily the
African oil palm Elaeis
guineensis,[1]and to a lesser extent
from the American oil palm Elaeis
oleifera and the maripa palmAttalea
maripa

16. Peanut oil
 Peanut oil (Ground nut oil), a clear
oil with some applications as
asalad dressing, and, due to its
high smoke point, especially used
for frying.
 Peanut oil, also known
asgroundnut oil or arachis oil, is a
mild-tasting vegetable oilderived
from peanuts. The oil is available
with a strong peanut flavor and
aroma, analogous to sesame oil

17. Rapeseed oil
 Rapeseed oil, including Canola oil,
one of the most widely used
cooking oils.
 Rapeseed (Brassica napus), also
known as rape,[1] oilseed
rape,[1] rapa, rappi, rapaseed(and,
in the case of one particular group
of cultivars,canola), is a bright-
yellow flowering member of the
familyBrassicaceae (mustard or
cabbage family), consumed
inChina (油菜: Mandarin
Pinyinyóucài; Cantonese:yau choy)
and Southern Africa as a vegetable

18. Safflower oil
 Safflower oil, until the 1960s used in
the paint industry, now mostly as a
cooking oil.
 Safflower (Carthamus tinctorius L.) is a
highly branched, herbaceous, thistle-
like annual plant. It is commercially
cultivated forvegetable oil extracted from
the seeds. Plants are 30 to 150 cm (12 to
59 in) tall with globular flower
heads havingyellow, orange,
or red flowers. Each branch will usually
have from one to five flower heads
containing 15 to 20 seeds per head.
Safflower is native to arid environments
having seasonal rain. It grows a
deeptaproot which enables it to thrive in
such environments.

19. Sesame oil
 Sesame oil, cold pressed as light
cooking oil, hot pressed for a
darker and stronger flavor.
 Sesame oil is an ediblevegetable
oil derived from sesame seeds.
Besides being used as acooking
oil in South India, it is often used
as a flavor enhancer
in Korean,Chinese, Japanese,Middl
e Eastern, andSoutheast
Asian cuisine. It has a distinctive
nutty aroma and taste

20. Soybean oil
 Soybean oil, produced as a byproduct
of processing soy meal.
 To produce soybean oil, the soybeans
are cracked, adjusted for moisture
content, heated to between 60 and
88 °C (140–190 °F), rolled into
flakes, and solvent-extracted
with hexanes. The oil is then refined,
blended for different applications,
and sometimeshydrogenated.
Soybean oils, both liquid and
partially hydrogenated are sold as
"vegetable oil," or are ingredients in
a wide variety of processed foods.
Most of the remaining residue
(soybean meal) is used as animal
feed

21. Sunflower oil
 Sunflower oil, a common cooking
oil, also used to makebiodiesel.
 Sunflower oil is the non-volatile
oil compressed
from sunflower(Helianthus annuus)
seeds. Sunflower oil is commonly
used in food as a frying oil, and
incosmetic formulations as
an emollient.