Health Benefits, Nutritional Information and Recipes with Palm Oil
Description Palm oil is edible plant oil derived from the pulp of the oil palm (Elaeis guineensis) fruit. Palm oil is naturally reddish because it contains a high amount of beta-carotene; however, boiling it destroys the carotenoids and renders the oil colourless. Palm oil is one of the few vegetable oils that are relatively high…
Description
Palm oil is edible plant oil derived from the pulp of the oil palm (Elaeis guineensis) fruit. Palm oil is naturally reddish because it contains a high amount of beta-carotene; however, boiling it destroys the carotenoids and renders the oil colourless. Palm oil is one of the few vegetable oils that are relatively high in saturated fats (like palm kernel oil and coconut oil) and thus semi-solid at room temperature. Like all other vegetable oils, palm oil has been legally designated as cholesterol-free. The oil is widely used for cooking, as an ingredient in margarine, and in many other processed foods. Since palm oil is less unsaturated than other highly unsaturated oils such as soybean oil, corn oil and sunflower oil, it is resistant to oxidation and can withstand very high temperatures of deep-frying.
Health benefits
- Palm oil and palm kernel oil are composed of fatty acids esterified with glycerol just like any ordinary fat. Both are high in saturated fatty acids, about 50% and 80%, respectively.
- The World Health Organization (WHO) states there is convincing evidence that palm oil consumption contributes to an increased risk of developing cardiovascular diseases. Hence, it is better avoided
- Palm oil is a very common cooking ingredient in the regions where it is produced such as Africa and Southeast Asia. Palm oil is versatile, healthy, trans-fat-free oil for cooking, frying and baking.