Palm Oil

High in saturated fats. Cheap compared to butter so often used in ultra processed foods such as chocolate and

Used in food and cosmetic and beauty products.

Solid at room temperature in most climates.

typically highly refined. Red is pressed and not refined. Red palm oil is rich in carotenes, such as alpha-carotene, beta-carotene and lycopene, which give it a characteristic dark red color.

white palm oil is bad.

Significant environmental concerns. Most production is in Indonesia, followed by Malaysia, Nigreia, Thailand and other African and South American countries.

In the EU and UK, palm oil must be specifically listed on food labels.

high beta-carotene (but not palm kernel oil)

Composition

Saturated: Poly: Mono:

Omega 3: Omega 6: Omega 9:

Protein:

Metadata

Created: 2026-06-08

Last Updated: 2026-06-09