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Linkhttps://www.cs.mcgill.ca/~rwest/wikispeedia/wpcd/wp/l/List_of_vegetable_oils.htm

The list of vegetable oils includes all vegetable oils that are extracted from plants by placing the relevant part of the plant under pressure, to squeeze the oil out. Although few plants are entirely without oil, the oil from a small set of major oil crops complemented by a few dozen minor oil crops has become widely used and traded.

Oils may also be extracted from plants by dissolving parts of plants in water or another solvent, and distilling the oil (known as essential oils), or by infusing parts of plants in a base oil (a process known as maceration; see list of macerated oils). The distilled essential oils often have quite different properties and uses to vegetable oils, and are listed in the list of essential oils.

Vegetable oils can be classified in several ways, for example:

• By source: most, but not all vegetable oils are extracted from the fruits or seeds of plants, and the oils may be classified by grouping oils from similar plants, such as "nut oils".
• By use: oils from plants are used in cooking, for fuel, for cosmetics, for medical purposes, and for other industrial purposes.

The vegetable oils are grouped below in common classes of use.

Edible oils

Major oils

These oils account for a significant fraction of world-wide edible oil production. All are also used as fuel oils.

• Coconut oil, a cooking oil, high in saturated fat, particularly used in baking and cosmetics.
• Corn oil, a common cooking oil with little odour or taste.
• Cottonseed oil, used in manufacturing potato chips and other snack foods. Very low in trans-fats.
• Canola oil (a variety of rapeseed oil), one of the most widely used cooking oils, from a (trademarked) cultivar of rapeseed.
• Olive oil, used in cooking, cosmetics, soaps, and as a fuel for traditional oil lamps.
• Palm oil, the most widely produced tropical oil. Also used to make biofuel.
• Peanut oil (Ground nut oil), a clear oil used for dressing salads and, due to its high smoke point, especially used for frying.
• Safflower oil, produced for export for over 50 years, first for use in paint industry, now mostly as a cooking oil.
• Sesame oil, cold pressed as light cooking oil, hot pressed for a darker and stronger flavor.
• Soybean oil, produced as a byproduct of processing soy meal.
• Sunflower oil, a common cooking oil, also used to make biodiesel.

Nut oils

Nut oils are generally used in cooking, for their flavor. They are also quite costly, because of the difficulty of extracting the oil.

• Almond oil, used as an edible oil, but primarily in the manufacture of pharmaceuticals.
• Cashew oil, somewhat comparable to olive oil. May have value for fighting dental cavities.
• Hazelnut oil, mainly used for its flavor. Also used in skin care, because of its slight astringent nature.
• Macadamia oil, strongly flavored, contains no trans-fats, and a good balance of omega-3 and omega-6.
• Pecan oil, valued as a food oil, but requiring fresh pecans for good quality oil.
• Pistachio oil, strongly flavored oil, particularly for use in salads.
• Walnut oil, used for its flavor, also used by Renaissance painters in oil paints.

Food supplements

A number of oils are used as food supplements, for their nutrient content or medical effect.

• Acai oil, from the fruit of several species of the Açaí Palm (Euterpe). Grown in the Amazon region. Similar to grape seed oil. Used in cosmetics and as a food supplement.
• Blackcurrant seed oil, used as a food supplement, because of high content of omega-3 and omega-6 fatty acids.
• Borage seed oil, similar to blackcurrant seed oil, used primarily medicinally.
• Evening primrose oil, used as a food supplement for its purported medicinal properties.

Other edible oils

• Amaranth oil, high in squalene and unsaturated fatty acids, used in food and cosmetic industries.
• Apricot oil, similar to, but much cheaper than almond oil, which it resembles. Only obtained from certain cultivars.
• Argan oil, a food oil from Morocco that has also attracted recent attention in Europe.
• Artichoke oil, extracted from the seeds of the Cynara cardunculus. Similar in use and composition to safflower and sunflower oil.
• Avocado oil, used a substitute for olive oil. Also used in cosmetics. Unusually high smoke point of 510°F.
• Babassu oil, similar to, and used as a substitute for, coconut oil.
• Ben oil, extracted from the seeds of the Moringa oleifera. High in behenic acid. Extremely stable edible oil. Also suitable for biofuel.
• Borneo tallow nut oil, extracted from the fruit of species of genus Shorea. Used as a substitute for cocoa butter, and to make soap, candles, cosmetics and medicines.
• Buffalo gourd oil, from the seeds of the Cucurbita foetidissima, a vine with a rank odour, native to southwest North America.
• Carob pod oil (Algaroba oil), from carob, used medicinally.
• Coriander seed oil, from coriander seeds, used medicinally. Also used as a flavoring agent in pharmaceutical and food industries.
• False flax oil made of the seeds of Camelina sativa, available in Russia as ryjhikovoye maslo (рыжиковое масло). Considered promising as a food or fuel oil.

• Grape seed oil, suitable for cooking at high temperatures. Also used as a salad oil, and in cosmetics.
• Hemp oil, a high quality food oil.
• Kapok seed oil, used as an edible oil, and in soap production.
• Lallemantia oil, from the seeds of Lallemantia iberica, discovered at archeological sites in northern Greece.
• Meadowfoam seed oil, highly stable oil, with over 98% long-chain fatty acids. Competes with rapeseed oil for industrial applications.
• Mustard oil (pressed), used in India as a cooking oil. Also used as a massage oil.
• Okra seed oil ( Hibiscus seed oil), from the seed of the Hibiscus esculentus. Composed predominately of oleic and linoleic acids.
• Perilla seed oil, high in omega-3 fatty acids. Used as an edible oil, for medicinal purposes, in skin care products and as a drying oil.
• Pequi oil, extracted from the seeds of Caryocar brasiliensis. Used in Brazil as a highly prized cooking oil.
• Pine nut oil. An expensive food oil, from pine nuts, used in salads and as a condiment.
• Poppyseed oil, used for cooking, moisturizing skin, in paints and varnishes, and in soaps.
• Prune kernel oil, marketed as a gourmet cooking oil.
• Pumpkin seed oil, a specialty cooking oil, produced in Austria and Slovenia. Poor tolerance for high temperatures.
• Quinoa oil, similar in composition and use to corn oil.
• Ramtil oil, pressed from the seeds of the one of several species of genus Guizotia abyssinica (Niger pea) in India and Ethiopia. Used for both cooking and lighting.
• Rice bran oil, suitable for high temperature cooking. Widely used in Asia.
• Tea oil (Camellia oil), widely used in southern China as a cooking oil. Also used in making soaps, hair oils and a variety of other products.
• Thistle oil, pressed from the seeds of Silybum marianum. Relatively unstable. Also used for skin care products.
• Wheat germ oil, used as a food supplement, and for its "grainy" flavor. Also used medicinally. Highly unstable.