Description

The previously the second-most widely produced edible oil, after soybean oil,it may have now surpassed soybean oil as the most widely produced vegetable oil in the world.
The palm fruit is the source of both palm oil (extracted from palm fruit) and palm kernel oil (extracted from the fruit seeds). Babassu oil is extracted from the kernels of the Babassu palm.

Palm oil itself is reddish because it contains a high amount of betacarotene. It is used as cooking oil, to make margarine and is a component of many processed foods. Boiling it a few minutes destroys the carotenoids and the oil becomes white. Palm oil is one of the few vegetable oils relatively high in saturated fats (such as coconut oil) and thus semi-solid at room temperature.