Vegetable Oil One Or More Of The Following: Canola Oil

Vegetable oil is a general term for oils extracted from plants. Common sources include soybeans, corn, canola (rapeseed), and sunflowers. The oil is typically extracted through pressing the seeds or fruits, sometimes with the help of solvents, and then refined to remove impurities.

Vegetable oils are used in a wide variety of foods for their cooking properties and to improve texture and mouthfeel. They can act as a base for frying, add richness to baked goods, and help blend ingredients in dressings and sauces. They are found in processed snacks, baked goods, salad dressings, and many other packaged foods.

Vegetable oils are considered Generally Recognized As Safe (GRAS) by the FDA for use in food. The U.S. Dietary Guidelines recommend limiting saturated fat to less than 10% of daily calories. JECFA and EFSA have evaluated various vegetable oils and their components. While generally considered healthy when consumed in moderation as part of a balanced diet, excessive intake of certain types of fats, like saturated or trans fats (though artificial trans fats from PHOs have been largely removed), can be linked to negative health outcomes.