Vegetable oils, or vegetable fats, are oils extracted from seeds or other parts of fruits. Like animal fats, vegetable fats are mixtures of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils or fats from seeds.
Key Traits of Vegetable oil
- Mild flavoured and odourless
- Great for frying, cooking and baking
- Typically 100 per cent soybean oil
- High smoke point (around 450 F)
Vegetable oil is often a mix or a blend of different types of oils. It’s a more generic oil that many people use in their everyday cooking. Vegetable oil is often an inexpensive choice that can be used for all kinds of cooking. And, like canola oil, it has a neutral flavour.
The problem with this type of generic oil is that you’re less likely to know exactly what’s in your oil. This includes how the plants from which the oil was extracted were grown and how the oil was processed.