Edible oils

Sunflower oil is produced from oil- type sunflower seeds, providing a light oil – both in taste and appearance – with more Vitamin E than any other vegetable oil. A combination of monounsaturated and polyunsaturated fats, with low level saturated fat, sunflower oil is used across the globe thanks to its versatility, high performance, great flavor and its health benefits.

Sunflower oil is low in saturated fat and can help lower blood cholesterol levels. This oil is an excellent source of linoleic acid (omega 6), an essential fatty acid, as well as a good source of vitamin E that the body needs.

Rapeseed oil is produced from the seeds of the rapeseed plant. This oil has many uses. It is widely used in cooking due to its cost-effectiveness and versatility, and is usually found in salad dressings, fried and cooked foods.

Canola oil is somewhat similar to Rapeseed oil, except that it is extracted from the canola plant and used as a raw material for margarine and cooking oil. Canola oil has a very mild taste and other desirable properties.

Soybean oil is a vegetable oil extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils and the second most consumed vegetable oil.

Soybean oil has a relatively high smoke point that makes soybean oil a good option for high-heat cooking methods.

It’s been linked to several health benefits, especially when it comes to your heart, skin, and bones.