Sunflower oil

Oil pressed from the seed of Helianthus annuus

Unrefined sunflower oil with sunflower inflorescence Sunflower (Helianthus annuus) seeds Refined high-oleic sunflower oil

Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower (Helianthus annuus). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.

Sunflower oil is primarily composed of linoleic acid, a polyunsaturated fat, and oleic acid, a monounsaturated fat. Through selective breeding and manufacturing processes, oils of differing proportions of the fatty acids are produced.[1] The expressed oil has a neutral taste profile.[2] The oil contains a large amount of vitamin E.

## Composition

[edit]

Sunflower oil is mainly triglycerides (fats), typically derived from the fatty acids linoleic acid and oleic acid

Sunflower oil is mainly a triglyceride.[3] The British Pharmacopoeia lists the following profile:[4][dubious – discuss]

* Palmitic acid (saturated): 5%
* Stearic acid (saturated): 6%
* Oleic acid (monounsaturated omega-9): 30%
* Linoleic acid (polyunsaturated omega-6): 59%

Four types of sunflower oils with differing concentrations of fatty acids are produced through plant breeding and industrial processing: high-linoleic (conventional), high-oleic, mid-oleic, and high-stearic combined with high-oleic.[1][2]

* High-linoleic, 69% linoleic acid
* High-oleic, 82% oleic acid
* Mid-oleic, 65% oleic acid
* High-stearic with high-oleic, 18% stearic acid and 72% oleic acid[2]

## Genome

[edit]

A 2017 genome analysis provided a basis for the development of hybrid sunflowers to increase oil production.[5] Analysis of the sunflower genome duplication – starting about 29 million years ago – revealed two major breeding traits: flowering time and oil metabolism, which can be cultivated to improve the commercialization of sunflower oil.[6][7]

In further analysis of the sunflower genome to reveal plant metabolism producing its oil, phytosterols and other phytochemicals, such as polyphenols, squalene, and terpenoids, were identified.[5][8]

## History

[edit]

Sunflower oil production
2022, millions of tonnes
Russia | 6.0

|

Ukraine | 4.6
Argentina | 1.5
Turkey | 0.9
Bulgaria | 0.8
Hungary | 0.7
World | 20.3
Source: FAOSTAT of the United Nations[9]

After the domestication of the sunflower (3000 BC), the Native Americans obtained and used oil from the seeds.[10][11] In the modern era, sunflower oil was first used in food in Russia.[12]

The Russian invasion of Ukraine that began in 2022 caused global prices of sunflower oil to increase by as much as 58% in a single month in 2022.[13][14]

## Production

[edit]

In 2022, world production of sunflower oil was 20.3 million tonnes, led by Russia and Ukraine, which together accounted for 55% of the total (table).

## Nutrition

[edit]

Sunflower oil is 100% fat. In a reference amount of 100 grams (ml), it supplies 884 calories, and is a rich source of vitamin E (274% of the Daily Value, DV, table).

Sunflower oil, linoleic (approx. 65%)Nutritional value per 100 g (3.5 oz)

Energy| 884 kcal (3,700 kJ)

Carbohydrates

0 g

Fat

100 g

Saturated| 10.3 g
Monounsaturated| 19.5 g
Polyunsaturated| 65.7 g

Protein

0 g

Vitamins and minerals

Vitamins| Quantity

%DV†

Vitamin E|

274%

41.1 mg
Vitamin K|

5.4 μg

* * *

Link to Full Nutrient Report of USDA FoodData Central

†Percentages estimated using US recommendations for adults,[15] except for potassium, which is estimated based on expert recommendation from the National Academies[16]
Sunflower oil, mid-oleicNutritional value per 100 g (3.5 oz)

Energy| 884 kcal (3,700 kJ)

Carbohydrates

0 g

Fat

100 g

Saturated| 9.01 g
Monounsaturated| 57.3 g
Polyunsaturated| 29 g

Protein

0 g

Vitamins and minerals

Vitamins| Quantity

%DV†

Vitamin E|

274%

41.1 mg
Vitamin K|

5.4 μg

* * *

Link to Full Nutrient Report of USDA FoodData Central

†Percentages estimated using US recommendations for adults,[15] except for potassium, which is estimated based on expert recommendation from the National Academies[16]
Sunflower oil, high oleic (70% and over)Nutritional value per 100 g (3.5 oz)

Energy| 884 kcal (3,700 kJ)

Carbohydrates

0 g

Fat

100 g

Saturated| 9.868 g
Monounsaturated| 83.7 g
Polyunsaturated| 3.8 g

Protein

0 g

Vitamins and minerals

Vitamins| Quantity

%DV†

Vitamin E|

274%

41.1 mg
Vitamin K|

5.4 μg

* * *

Link to Full Nutrient Report of USDA FoodData Central

†Percentages estimated using US recommendations for adults,[15] except for potassium, which is estimated based on expert recommendation from the National Academies[16]

Several varieties of sunflower oil seeds have been developed by standard plant breeding methods, mainly to vary the amounts of oleic acid and linoleic acid which, respectively, are the predominantly monounsaturated and polyunsaturated fats in sunflower oil.[1][17]

## Physical properties

[edit]

Sunflower oil is liquid at room temperature. The refined oil is clear and slightly amber-colored with a slightly fatty odour.

Smoke point (refined)  | 232 °C  | 450 °F[18]

|
|

Smoke point (unrefined)  | 107 °C  | 225 °F[18]
Density (25 °C)  | 918.8 kg/m3[19]
Refractive index (25 °C)  | ≈1.4735[19]
Saponification value | 188–194
Iodine value | 120–145
Unsaponifiable matter  | 1.5–2.0%
Viscosity (25 °C), unrefined  | 0.04914 kg/(m·s)[20]

## Preparation and storage

[edit]

Because sunflower oil is primarily composed of less-stable polyunsaturated and monounsaturated fatty acids, it can be particularly susceptible to degradation by heat, air, and light, which trigger and accelerate oxidation. Keeping sunflower oil at low temperatures during manufacturing and storage can help minimize rancidity and nutrient loss—as can storage in bottles that are made of either darkly-colored glass, or plastic that has been treated with an ultraviolet light protectant.[citation needed]

### Methods of extraction

[edit]

Sunflower oil can be extracted using chemical solvents (e.g., hexane), or expeller pressing (i.e., squeezed directly from sunflower seeds by crushing them).[21] "Cold-pressing" (or expeller pressing) sunflower seeds under low-temperature conditions is a method that does not use chemical solvents to derive sunflower seed oil.[22]

### Refined versus unrefined

[edit]

Refining sunflower oil through solvent extraction, de-gumming, neutralization, and bleaching can make it more stable and suitable for high-temperature cooking, but doing so will also remove some of the oil's nutrients, flavor, color (resulting in a pale-yellow), free fatty acids, phospholipids, polyphenols, and phytosterols. Also, some of the polyunsaturated fatty acids will be converted into trans fat due to the high temperatures involved in the process.[23] Unrefined sunflower oil is less heat-stable (and therefore well-suited to dishes that are raw, or cooked at low temperatures), but it will retain more of its original nutrient content, flavor, and color (light-amber).

## Uses

[edit]

### In food preparation

[edit]

Refined sunflower oil is used for low-to-extremely-high-temperature cooking. As a frying oil, it behaves as a typical vegetable oil, and is used in sunflower butter.[citation needed]

Methods for cooking snack foods, such as potato chips or French fries, may use sunflower oil.[24]

### Seed meal

[edit]

Extraction of sunflower oil leaves behind the crushed seeds, typically referred to as seed meal, which is rich in protein and dietary fiber and used as an animal feed, fertilizer or fuel.[25]

### Supplements

[edit]

Sunflower oil dietary supplements have been marketed for treatment of eczema, but research has shown it is not medically effective.[26]

### As fuel

[edit]

Sunflower oil can be used to run diesel engines when mixed with diesel in the tank. Due to the high levels of unsaturated fats, there is higher viscosity in cold temperatures.[27]

### Cosmetics industry

[edit]

PEG-10 sunflower glycerides, a pale yellow liquid with a "slightly fatty" odor, are the polyethylene glycol derivative of the mono- and diglycerides derived from sunflower seed oil with an average of 10 moles of ethylene oxide.[28] PEG-10 sunflower glycerides are commonly used in cosmetic formulations.

### Horticulture

[edit]

In the European Union sunflower oil can be sprayed onto tomato crops as a fungicide to control powdery mildew from Oidium neolycopersici. For this use, it is classified as a 'basic substance' that can be used on both organic and conventional farms.[29]

Composition of vegetable oils

## Properties

[edit]

Properties of vegetable oils[30]
The nutritional values are expressed as percent (%) by mass of total fat.  | Type | Processing
treatment[31] | Saturated
fatty acids | Monounsaturated
fatty acids | Polyunsaturated
fatty acids | Smoke point

|
|
|
|
|

Total[30] | Oleic
acid
(ω−9) | Total[30] | α-Linolenic
acid
(ω−3) | Linoleic
acid
(ω−6) | ω−6:3
ratio
Avocado[32] |  | 11.6 | 70.6 | 67.9 | 13.5 | 1 | 12.5 | 12.5:1 | 250 °C (482 °F)[33]
Brazil nut[34] |  | 24.8 | 32.7 | 31.3 | 42.0 | 0.1 | 41.9 | 419:1 | 208 °C (406 °F)[35]
Canola[36] |  | 7.4 | 63.3 | 61.8 | 28.1 | 9.1 | 18.6 | 2:1 | 204 °C (400 °F)[37]
Coconut[38] |  | 82.5 | 6.3 | 6 | 1.7 | 0.019 | 1.68 | 88:1 | 175 °C (347 °F)[35]
Corn[39] |  | 12.9 | 27.6 | 27.3 | 54.7 | 1 | 58 | 58:1 | 232 °C (450 °F)[37]
Cottonseed[40] |  | 25.9 | 17.8 | 19 | 51.9 | 1 | 54 | 54:1 | 216 °C (420 °F)[37]
Cottonseed[41] | hydrogenated | 93.6 | 1.5 |  | 0.6 | 0.2 | 0.3 | 1.5:1 |
Flaxseed/linseed[42] |  | 9.0 | 18.4 | 18 | 67.8 | 53 | 13 | 0.2:1 | 107 °C (225 °F)
Grape seed[43] |   | 9.6 | 16.1 | 15.8   | 69.9 | 0.10 | 69.6 | very high | 216 °C (421 °F)
Hemp seed[44] |  | 7.0 | 9.0 | 9.0 | 82.0 | 22.0 | 54.0 | 2.5:1 | 166 °C (330 °F)[45]
High-oleic safflower oil[46] |  | 7.5 | 75.2 | 75.2 | 12.8 | 0 | 12.8 | very high | 212 °C (414 °F)[35]
Olive (extra virgin)[47] |  | 13.8 | 73.0 | 71.3 | 10.5 | 0.7 | 9.8 | 14:1 | 193 °C (380 °F)[35]
Palm[48] |  | 49.3 | 37.0 | 40 | 9.3 | 0.2 | 9.1 | 45.5:1 | 235 °C (455 °F)
Palm[49] | hydrogenated | 88.2 | 5.7 |  | 0 |  |  |  |
Peanut[50] |  | 16.2 | 57.1 | 55.4 | 19.9 | 0.318 | 19.6 | 61.6:1 | 232 °C (450 °F)[37]
Rice bran oil |  | 25 | 38.4 | 38.4 | 36.6 | 2.2 | 34.4[51] | 15.6:1 | 232 °C (450 °F)[52]
Sesame[53] |  | 14.2 | 39.7 | 39.3 | 41.7 | 0.3 | 41.3 | 138:1 |
Soybean[54] |  | 15.6 | 22.8 | 22.6 | 57.7 | 7 | 51 | 7.3:1 | 238 °C (460 °F)[37]
Soybean[55] | partially hydrogenated | 14.9 | 43.0 | 42.5 | 37.6 | 2.6 | 34.9 | 13.4:1 |
High-oleic sunflower[56] |  | 8.99 | 63.4 | 62.9 | 20.7 | 0.16 | 20.5 | 128:1 | 227 °C (440 °F)[37]
Walnut oil[57] | unrefined | 9.1 | 22.8 | 22.2 | 63.3 | 10.4 | 52.9 | 5:1 | 160 °C (320 °F)[58]
[dubious – discuss]

## References

[edit]

1. ^ a b c Akkaya MR (June 2018). "Prediction of fatty acid composition of sunflower seeds by near-infrared reflectance spectroscopy". Journal of Food Science and Technology. 55 (6): 2318–2325\. doi:10.1007/s13197-018-3150-x. PMC 5976617. PMID 29892132.
2. ^ a b c "Sunflower oil fatty acid profile" (PDF). National Sunflower Association. 2018. Retrieved 19 November 2018.
3. ^ Alfred Thomas (2002). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173. ISBN 3527306730.
4. ^ British Pharmacopoeia Commission (2005). "Ph Eur monograph 1371". British Pharmacopoeia 2005. Norwich, England: The Stationery Office. ISBN 0-11-322682-9.
5. ^ a b Badouin H, Gouzy J, Grassa CJ, et al. (2017). "The sunflower genome provides insights into oil metabolism, flowering and Asterid evolution". Nature. 546 (7656): 148–152\. Bibcode:2017Natur.546..148B. doi:10.1038/nature22380. hdl:1828/12772. PMID 28538728.
6. ^ Rauf S, Jamil N, Tariq SA, et al. (2017). "Progress in modification of sunflower oil to expand its industrial value". J Sci Food Agric. 97 (7): 1997–2006\. Bibcode:2017JSFA...97.1997R. doi:10.1002/jsfa.8214. PMID 28093767.
7. ^ Christov M (2012). "Contribution of interspecific hybridization to sunflower breeding" (PDF). Helia. 35 (57): 37–46\. doi:10.2298/hel1257037c. S2CID 85351878.
8. ^ Alicia Ayerdi Gotor, Larbi Rhazi (2016). "Effects of refining process on sunflower oil minor components: a review". Oilseeds and Fats, Crops and Lipids. 23 (2): D207. doi:10.1051/ocl/2016007.
9. ^ "Sunflower oil production in 2022; Crops/Regions/World list/Production Quantity/Year; estimated data (pick lists)". UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT). 2025. Retrieved 7 July 2025.
10. ^ Sunflower Genetics from Ancestors to Modern Hybrids—A Review Aleksandra Radanović, Dragana Miladinović, Sandra Cvejić, Milan Jocković, Siniša Jocić, 30 October 2018, Genes 2018, 9(11), 528
11. ^ Native Plant Oils www.fs.usda.gov
12. ^ Rindels S (July 2025). "Sunflowers: Their Ancient Roots and Modern Popularity". Iowa State University - Yard and Garden. Retrieved 7 July 2025.
13. ^ Abby Vesoulis (7 March 2022). "How the Ukraine-Russia Conflict Will Raise the Price of Snack Foods". Time. Retrieved 7 November 2023.
14. ^ Abbas M, Bradley M, Kovtun Y (10 May 2022). "Sunflower oil prices skyrocket as Ukrainian farmers harvest amid Russian bombings". NBC News. Retrieved 7 November 2023.
15. ^ a b c United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
16. ^ a b c "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings VA, Harrison M, Oria M, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124\. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
17. ^ Skorić D, Jocić S, Sakac Z, et al. (2008). "Genetic possibilities for altering sunflower oil quality to obtain novel oils". Can J Physiol Pharmacol. 86 (4): 215–21\. doi:10.1139/Y08-008. PMID 18418432.
18. ^ a b Chu M (10 June 2004). "Smoke Points of Various Fats - Kitchen Notes". Cooking For Engineers. Retrieved 7 February 2013.
19. ^ a b Irina NITA, Anisoara NEAGU, Sibel GEACAI, Anca DUMITRU and Anca STERPU: "Study of the behavior of some vegetable oils during the thermal treatment," Technology and Chemical Engineering Department, Ovidius University, bd. Mamaia 124, Constanta, 900527, Romania http://www.univ-ovidius.ro/anale-chimie/chemistry/2010-1/full/1_nita.pdf Archived 2011-06-28 at the Wayback Machine
20. ^ Esteban B, Riba JR, Baquero G, et al. (2012). "Temperature dependence of density and viscosity of vegetable oils" (PDF). Biomass and Bioenergy. 42: 164–71\. Bibcode:2012BmBe...42..164E. doi:10.1016/j.biombioe.2012.03.007. hdl:2117/16423.
21. ^ Cox J (April 1979). "The Sunflower Seed Huller and Oil Press". Organic Gardening. Rodale Press. Retrieved 26 June 2013.
22. ^ Le Clef E, Kemper T (2015). "Sunflower Seed Preparation and Oil Extraction". Sunflower. pp. 187–226\. doi:10.1016/B978-1-893997-94-3.50014-3. ISBN 978-1-893997-94-3.
23. ^ Kemény Z, Recseg K, Hénon G, et al. (2001). "Deodorization of vegetable oils: Prediction of trans polyunsaturated fatty acid content". Journal of the American Oil Chemists' Society. 78 (9): 973–979\. doi:10.1007/s11746-001-0374-0. S2CID 67792000.
24. ^ "The best chips you have ever tasted". BBC Food Recipes. 2017. Retrieved 16 February 2017.
25. ^ Lomascolo A, Uzan-Boukhris E, Sigoillot JC, et al. (2012). "Rapeseed and sunflower meal: A review on biotechnology status and challenges". Applied Microbiology and Biotechnology. 95 (5): 1105–14\. doi:10.1007/s00253-012-4250-6. PMID 22752367. S2CID 11723992.
26. ^ Bath-Hextall FJ, Jenkinson C, Humphreys R, et al. (2012). "Dietary supplements for established atopic eczema". Cochrane Database Syst Rev (Systematic review). 2 (2): CD005205. doi:10.1002/14651858.CD005205.pub3. PMC 10657459. PMID 22336810.
27. ^ Johnson, JJ. Meyer, RF. Krall, JM. Shroyer, JP. Schlegel, AJ. Falk, JS and Lee, CD. 2005. Agronomic Practices. In High Plains Sunflower Production Handbook. Kansas State University, Manhattan, KS [accessed 2014 October 22].
28. ^ "Material Safety Data Sheet for Florasolvs PEG-10 Sunflower" (PDF).
29. ^ European Commission. "Finalised in the Standing Committee on Plants, Animals, Food and Feed at its meeting on 7 October 2016 in view of the approval of sunflower oil as basic substance in accordance with Regulation (EC) No 1107/2009 Sunflowerseed oil (sunflower oil) is derived from sunflower seeds (seeds of Helianthus annuus L.)" (PDF). Archived from the original (PDF) on 23 December 2022.
30. ^ a b c "FoodData Central". United States Department of Agriculture. 1 April 2019. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.
31. ^ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
32. ^ "Avocado oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1 April 2019. Retrieved 23 February 2025.
33. ^ Wong M, Requejo-Jackman C, Woolf A (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists' Society. Retrieved 26 December 2019.
34. ^ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
35. ^ a b c d Katragadda HR, Fullana A, Sidhu S, et al. (May 2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120 (1): 59–65\. doi:10.1016/j.foodchem.2009.09.070.
36. ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
37. ^ a b c d e f Wolke RL (16 May 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved 5 March 2011.
38. ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
39. ^ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
40. ^ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
41. ^ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
42. ^ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
43. ^ "Grape seed oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1 April 2019. Retrieved 23 February 2025.
44. ^ Callaway J, Schwab U, Harvima I, et al. (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 16 (2): 87–94\. doi:10.1080/09546630510035832. PMID 16019622.
45. ^ Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
46. ^ "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
47. ^ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
48. ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
49. ^ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
50. ^ "Oil, peanut". FoodData Central. usda.gov.
51. ^ Orthoefer FT (2020). "Rice Bran Oil". Bailey's Industrial Oil and Fat Products. pp. 1–25\. doi:10.1002/047167849X.bio015.pub2. ISBN 978-0-471-38460-1.
52. ^ "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
53. ^ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. 1 April 2019.
54. ^ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
55. ^ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
56. ^ "FoodData Central". fdc.nal.usda.gov.
57. ^ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
58. ^ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.

* v
* t
* e

Edible fats and oils

Fats|

| Pork fats|

* Fatback
* Lardo
* Salo
* Lard
* Lardon

|

Beef/Mutton fats|

* Dripping
* Suet
* Tail fat
* Tallow

Dairy fats|

* Butter
* Clarified butter
* Ghee
* Manteiga-da-terra
* Niter kibbeh
* Smen
* Urfa butter

Poultry fats|

* Chicken fat
* Duck fat
* Goose fat
* Schmaltz

Other animal fats|

* Blubber
* Muktuk
* Whale oil

Vegetable fats|

* Borneo tallow
* Cocoa butter
* Coconut oil
* Mango butter
* Margarine
* Palm kernel oil
* Shea butter
* Vegetable shortening

Oils|

| Marine oils|

* Cod liver oil
* Krill oil
* Seaweed oil
* Shark liver oil

|

Vegetable
oils (List)|

| Fruit oils|

* Avocado oil
* Olive oil
* Palm oil

|

Nut oils|

* Almond oil
* Argan oil
* Cashew oil
* Hazelnut oil
* Macadamia oil
* Marula oil
* Mongongo nut oil
* Pecan oil
* Pine nut oil
* Pistachio oil
* Walnut oil

Seed oils|

* Ambadi seed oil
* Apple seed oil
* Castor oil
* Corn oil
* Cottonseed oil
* Grape seed oil
* Hemp oil
* Linseed (flaxseed) oil
* Mustard oil
* Peanut oil
* Pequi oil
* Perilla oil
* Poppyseed oil
* Pumpkin seed oil
* Rapeseed (canola) oil
* Rice bran oil
* Safflower oil
* Sesame oil
* Soybean oil
* Sunflower oil
* Tea seed oil
* Watermelon seed oil

See also
Cooking oil
Plant oil
Essential oil

Authority control databases

National|

* United States
* France
* BnF data
* Latvia
* Israel

Other|

* Yale LUX

*[%DV]: Percentage of Daily Value
*[v]: View this template
*[t]: Discuss this template
*[e]: Edit this template