Vegetable Oil
Nutrition (per 100 g)
- Calories
- 884
- Protein (g)
- 0
- Fat (g)
- 100
- Carbs (g)
- 0
- Fiber (g)
- —
- Sodium (mg)
- 0
Values reflect generic refined, deodorized vegetable oil; fatty acid profile and smoke point vary by source and processing.
Storage
- Room temp: up to 365 days
- Refrigerated: up to 540 days
- Frozen: up to 0 days
Vegetable oil is a clear, pale-golden liquid fat pressed or extracted from plant seeds and fruits. It has a neutral aroma and clean taste, light viscosity, and a high smoke point when refined, making it versatile for frying, baking, and sautéing. Sold as refined, expeller-pressed, or blended varieties, it distributes heat evenly and leaves minimal flavor in finished dishes.
Industrial-scale refining expanded in the 19th and 20th centuries as soybean, sunflower, corn, canola, and palm oils spread through global trade. Widely used across North American, European, and Asian cuisines, modern production employs solvent extraction, refining, and deodorization to achieve a neutral profile.
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Substitutions
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Recipes with Vegetable Oil
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