Oil extracted from the outer bran layer of rice; mild in flavor and high in vitamin E.
Rice bran oil is obtained from the bran and germ layers that are removed during rice milling. It has a mild, nutty flavor and a high smoke point, making it suitable for frying and stir‑frying. Rice bran oil is rich in antioxidants such as oryzanol and vitamin E.
By‑product of soybean oil refining; mixture of free fatty acids used in feed and industrial products.
Edible oil pressed from the fruit of the oil palm and refined for cooking.
Liquid coconut oil composed primarily of medium‑chain triglycerides.
Nutty‑flavored oil pressed from peanuts; high smoke point makes it ideal for frying.
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