Vegetable oil

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are mixtures of triglycerides.^[1] Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature.^[2]^[3] Vegetable oils are usually edible.

^ Alfred Thomas (2002). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173. ISBN 3527306730.
^ Parwez Saroj (September 2007). The Pearson Guide to the B.Sc. (Nursing) Entrance Examination. Pearson Education India. p. 109. ISBN 978-81-317-1338-9.
^ Robin Dand (1999). The International Cocoa Trade. Woodhead Publishing. p. 169. ISBN 1-85573-434-6.

[Ullmann-1] Alfred Thomas (2002). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173. ISBN 3527306730.

[2] Parwez Saroj (September 2007). The Pearson Guide to the B.Sc. (Nursing) Entrance Examination. Pearson Education India. p. 109. ISBN 978-81-317-1338-9.

[3] Robin Dand (1999). The International Cocoa Trade. Woodhead Publishing. p. 169. ISBN 1-85573-434-6.

[1]

[2]

[3]