All Vegetable oils are not the same: Comparisons of different categories of Vegetable oils

Several types of vegetable oils are consumed as part of the daily diet as a result of incorporation into in food product formulations, addition by the consumer during cooking or use as part of a meal. Traditionally, the big four - soybean, palm, rapeseed/canola and sunflower oils - have dominated the market of edible vegetable oils. However, emerging nutrition trends have expanded the range of vegetable oils being used on a daily basis. These include olive oil, coconut oil, walnut oil, hemp oil, avocado oil, rice bran oil and numerous others. This article provides a comparative summary of many different vegetable oils and compares their cooking qualities and oxidative stability, use of preservatives, nutritional, health and safety aspects. Finally, the article discusses some fraudulent practices in relation to vegetable oils.