Vegetable oil
Vegetable Oil
Vegetable oil (/vɛdʒɪtəbəl ɔɪl/) is a term used to refer to any oil that is extracted from plant sources. This includes oils from seeds, nuts, fruits, and other plant parts.
Etymology
The term "vegetable" in "vegetable oil" comes from the Latin vegetabilis meaning "growing, flourishing" and the word "oil" comes from the Old French oile, from Latin oleum meaning "oil, olive oil" derived from Greek elaion meaning "olive oil, oil".
Types of Vegetable Oils
There are many types of vegetable oils, including:
Each of these oils has its own unique properties and uses, both in cooking and in other applications such as cosmetics and industrial uses.
Health Effects
Vegetable oils are a common source of dietary fat. They are often used in cooking and baking, and can also be found in many processed foods. While some vegetable oils, such as olive oil and canola oil, are considered healthy fats, others, like palm oil and coconut oil, are high in saturated fats and may contribute to heart disease if consumed in large amounts.
Production
Vegetable oils are typically extracted from the seeds, nuts, or fruits of plants. The extraction process can vary depending on the type of oil, but generally involves pressing or grinding the plant material to release the oil. Some oils, like canola oil and soybean oil, are often further refined to remove impurities and improve their stability and shelf life.
Related Terms
External links
- Medical encyclopedia article on Vegetable oil
- Wikipedia's article - Vegetable oil
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