Palm oil

saturated 51% · monounsaturated 39% · polyunsaturated 10%

linoleic acid (omega 6) 9.11 g (per 100 g)

alpha-linolenic acid (omega 3) 0.19 g (per 100 g)

vitamin E 7.4 mg (per 100 g)

refined 220–235 °C

At room temperature, dark, one to two years.

Half saturated, half monounsaturated, spreadable at room temperature — exactly the properties that put it into processed food, baked goods and spreads. Crude palm oil is deep red from carotenoids; the refined oil one buys is not. The strong heat of refining can form 3-MCPD and glycidyl esters; makers have cut the levels markedly since the 2010s, and EU limits exist.