Vegetable oils

Vegetable oils are extremely important in cooking. They are extracted either from seeds (such as soya and sunflower seeds) or from fruits (such as olives and nuts). Sesame and olive oils have the oldest origins; records show both were used by the ancient Egyptians. The ancient Greeks used olive oil. Most vegetable oils are low in cholesterol, being made up of monounsaturated or polyunsaturated fatty acids. Others, such as coconut and palm oil, contain almost as much saturated fatty acid as animal fats.