Vegetable fats and oils are lipid materials derived from plants. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure. Although many different parts of plants may yield oil,in commercial practice, oil is extracted primarily from seeds.
A high consumption of omega-6polyunsaturated fatty acids (PUFAs), which are found in most types of vegetable oil (e.g. soybean oil, corn oil - the most consumed in USA, sunflower oil, etc.), may increase the likelihood that postmenopausal women will develop breast cancer.
16-ounces of 100% pure soybean oil
Half the saturated fat of regular vegetable and olive oils
100% pure soybean oil; cholesterol free; omega 3; Omega 6; Vitamin E; Non-GMO; Ideal for cooking, baking, salad dressings, stir-frying, and marinades
High smoke point - 420 degrees
Produced using renewable energy by Zeeland food services, Zeeland
Restaurant quality. Great balance of flavors. A+ for ease of preperation. A nice surprise as I was very unsure how this recipe would turn out as I prepared it even though I thought the flavor combinations sounded good. Don't expect a flavor explosion rather a wonderful melding of flavors that compliment one another. Wonderful.