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Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter.
| Sesame oil | |
| Nutritional value per 100Â g (3.5Â oz) | |
| Energy | 3,699Â kJ (884Â kcal) |
| Carbohydrates | 0.00 g |
| Fat | 100.00 g |
| Saturated | 14.200 g |
| Monounsaturated | 39.700 g |
| Polyunsaturated | 41.700 g |
| Protein | 0.00 g |
| Vitamins and minerals | |
Rapeseed oil is one of the oldest known vegetable oils. There are both edible and industrial forms produced from rapeseed, the seed of several cultivars of the plant family Brassicaceae. Historically, it was restricted as a food oil due to its content of erucic acid. Laboratory studies about this acid have shown damage to the cardiac muscle of laboratory animals in high quantities. It also imparts a bitter taste, and glucosinolates, which made many parts of the plant less nutritious in animal feed. Rapeseed oil from standard cultivars can contain up to 54% erucic acid.
Canola oil is a food-grade version derived from rapeseed cultivars specifically bred for low acid content. It is also known as low erucic acid rapeseed (LEAR) oil and is generally recognized as safe by the United States Food and Drug Administration. Canola oil is limited by government regulation to a maximum of 2% erucic acid by weight in the US and the EU, with special regulations for infant food. These low levels of erucic acid do not cause harm in humans.
In commerce, non-food varieties are typically called colza oil.
Rapeseed is extensively cultivated in Canada, India, France, Belgium, Ireland, the United Kingdom, the United States, the Netherlands, Germany, Denmark, Poland, Japan and Slovenia. In France and Denmark especially, the extraction of the oil is an important industry.
Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower (Helianthus annuus). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.
Sunflower oil is primarily composed of linoleic acid, a polyunsaturated fat, and oleic acid, a monounsaturated fat. Through selective breeding and manufacturing processes, oils of differing proportions of the fatty acids are produced. The expressed oil has a neutral taste profile. The oil contains a large amount of vitamin E.
The Russian invasion of Ukraine that began in 2022 caused global prices of sunflower oil to increase by as much as 58% in a single month in 2022.
Composition
Sunflower oil is mainly triglycerides (fats), typically derived from the fatty acids linoleic acid and oleic acidSunflower oil is mainly a triglyceride.[5] The British Pharmacopoeia lists the following profile:[6][dubious – discuss]
Palmitic acid (saturated): 5%
Stearic acid (saturated): 6%
Oleic acid (monounsaturated omega-9): 30%
Linoleic acid (polyunsaturated omega-6): 59%
Four types of sunflower oils with differing concentrations of fatty acids are produced through plant breeding and industrial processing: high-linoleic (conventional), high-oleic, mid-oleic, and high-stearic combined with high-oleic.
High-linoleic, 69% linoleic acid
High-oleic, 82% oleic acid
Mid-oleic, 65% oleic acid
High-stearic with high-oleic, 18% stearic acid and 72% oleic acid
Grape seed oil (also called grapeseed oil or grape oil) is a vegetable oil derived from the seeds of grapes. Grape seeds are a winemaking by-product, and oil made from the seeds is commonly used as an edible oil.
Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F). The oil has a light taste and a high polyunsaturated fat content, making it suitable for use in salad dressings, mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices. It is widely used in baked goods, pancakes, and waffles. It is sprayed on raisins to help them retain their flavor.
Safflower (Carthamus tinctorius) is a highly branched, herbaceous, thistle-like annual plant in the family Asteraceae. It is one of the world’s oldest crops, and today is commercially cultivated for vegetable oil extracted from the seeds. Plants are 30 to 150 cm (12 to 59 in) tall with globular flower heads having yellow, 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 deep taproot which enables it to thrive in such environments.
Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods.
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