Any of various edible oils made from a plant source, such as vegetables, nuts or seeds.
Oils obtained from the seeds or nuts of vegetable growth, including linseed, soybean, perilla, tung, or castor.
Oils obtained from vegetable sources, including soybeans, peanuts, cottonseeds and palms. Vegetable oils are generally high in unsaturated fats, with the exception of tropical oils, which are considered saturated. Vegetable oils are used in cooking, and in salad oils and dressings.
Oils obtained from the seeds or nuts of vegetable growth. This includes such oils as linseed, soybean, perilla, hempseed, tung and castor oils, etc. The principal use of vegetable oils lie in the use of making alkyd paints and varnishes, in which case it provides a binder with drying qualities.
Oils obtained from various seeds or nuts of vegetable growth.
Oils extracted from plants, used as drying oils in oil core manufacture. Linseed oil is an example.
Vegetable oil or vegoil is fat extracted from plant sources, known as oil plants. Although in principle other parts of plants may yield oil, in practice seeds form the almost exclusive source. Vegetable oils are used as cooking oils and for industrial uses. Some types, such as cottonseed oil, castor oil and some types of rapeseed oil, are not fit for human consumption without further processing. Like all fats, vegetable oils are esters of glycerin and a varying blend of fatty acids, and are insoluble in water but soluble in organic solvents.