Palm oil is an edible vegetable oil derived from the mesocarp, or fleshy fruit, of the oil palm tree (Elaeis guineensis), and it is the most widely produced and used edible oil globally. It's naturally semi-solid at room temperature, light yellow to orange-red in color, and contains a balanced mix of saturated and unsaturated fatty acids, plus natural antioxidants like carotenoids (for color) and tocopherols (vitamin E). Widely used in food for its cooking properties and in products like cosmetics and candles, palm oil is also extracted from the fruit's kernel, yielding palm kernel oil, which has a different composition.
Origin and Extraction
A 14-gram tablespoon of palm oil contains about 120 calories and 14 grams of fat, with approximately 7 grams of saturated fat, 5 grams of monounsaturated fat, and 1 gram of polyunsaturated fat. It is also a source of vitamin E and contains carotenoids, which the body converts to vitamin A. Red palm oil is particularly rich in these carotenoids.
