Cottonseed Oil Canola Oil Soybean Oil

Cottonseed oil is extracted from the seeds of cotton plants. Canola oil comes from the seeds of the rapeseed plant, specifically varieties bred to have low levels of erucic acid. Soybean oil is pressed from soybeans.

These oils are commonly used in cooking and as ingredients in processed foods due to their neutral flavor and versatility. They are often used in salad dressings, baked goods, fried foods, and sauces.

Cottonseed oil, canola oil, and soybean oil are generally recognized as safe (GRAS) by the FDA for use in food. They are primarily sources of unsaturated fats, including polyunsaturated and monounsaturated fats. Some studies suggest that replacing saturated fats with unsaturated fats may have benefits for heart health. JECFA and EFSA have evaluated these oils. Evidence on health effects is generally consistent with their use as cooking oils.