Sunflower Oil Corn Oil Canola Oil

Sunflower oil is extracted from the seeds of sunflowers. Corn oil is pressed from the germ of corn kernels. Canola oil is made from rapeseed, a plant in the mustard family. All three are vegetable oils commonly used in cooking and food manufacturing.

These oils are used as cooking oils and as ingredients in a wide variety of processed foods. They provide texture, mouthfeel, and help carry flavors. They are frequently found in snacks, baked goods, dressings, and fried foods.

Sunflower, corn, and canola oils 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. Regulatory bodies like JECFA and EFSA have evaluated vegetable oils. While generally considered healthy fats when consumed in moderation as part of a balanced diet, some research has explored the effects of different types of fats on health.