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VEGETABLE OIL
 
VEGETABLE OIL
 
 
Canola oil
 
The market name for rapeseed oil, which, as might be assumed from the name, is expressed from rape seeds. For obvious reasons, the name was changed to canola by the Canadian seed-oil industry. Canola is, in fact, Canada's most widely used oil. It's commonly referred to there as lear oil, for "low erucic acid rapeseed" oil.
 
 
Sunflower Oil
 
Healthy, natural sunflower oil is produced from oil type sunflower seeds. Sunflower oil is light in taste and appearance and supplies more Vitamin E than any other vegetable oil. It is a combination of monounsaturated and polyunsaturated fats with low saturated fat levels.
 
 
Corn oil
 
High in polyunsaturates, this odorless, almost tasteless oil is obtained from the endosperm of corn kernels. It has a high smoke point, and is therefore good for frying. It's also used in baking, for salad dressings and to make margarine.
 
 
Soybean oil
 
Extracted from soybeans, this light yellowish oil is high in both polyunsaturated fats (58 percent) and monounsaturated fats (23 percent), and low in saturated fats (15 percent).