Canola Oil Soybean Oil Palm Oil

Canola oil is a vegetable oil made from the seeds of the rapeseed plant. Soybean oil is extracted from the seeds of the soybean plant. Palm oil is derived from the fruit of oil palm trees. These oils are commonly used in cooking and food manufacturing due to their neutral flavor and versatility.

These oils are added to foods as cooking oils, to improve texture, and to extend shelf life. They are found in a wide variety of processed foods, including baked goods, snacks, and ready-to-eat meals.

Canola oil, soybean oil, and palm oil are generally recognized as safe (GRAS) by the FDA for use in food. They are sources of fat, and like all fats, should be consumed in moderation as part of a balanced diet. The Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories; palm oil is higher in saturated fat than canola or soybean oil. JECFA and EFSA have evaluated these oils and their components.