The list of edible oils (from nuts, plants, seeds, etc.) is considerable.
Here are many of the more common edible oils: almond oil, avocado oil, canola oil (rapeseed), coconut oil, corn oil, cottonseed oil, grapeseed oil, groundnut oil, hazelnut oil, Macadamia oil, olive oil, palm oil, palm kernel oil, peanut oil, pecan oil, pistachio oil, poppy seed oil, pumpkin seed oil, safflower oil, sesame oil, soybean oil, sunflower seed oil, walnut oil.

In South America and Trinidad there is even a cooking oil that is extracted by boiling the bodies of fattened oil birds. (This is not a complete list of all edible oils).

Soybeans represented 46 percent of world oilseed production in 2007.

According to the United Soybean Board, soybean oil, used in both food manufacturing and frying and sautéing, represents approximately 80% of all edible oil consumed in the United States.


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