Description
Palm oil is an edible plant oil and is derived from the mesocarp
(reddish pulp) of the fruit of the oil palm (Elaeis guineensis). It
is naturally reddish in color because of a high beta-carotene
content. It is not to be confused with palm kernel oil derived from
the kernel of the same fruit, or coconut oil derived from the
kernel of the coconut palm (Cocos nucifera). The differences are in
color (raw palm kernel oil lacks carotenoids and is not red), and
in saturated fat content: Palm mesocarp oil is *1% saturated, while
Palm Kernel oil and Coconut oil are *1% and *6% saturated
respectively.
Palm oil, along with coconut oil, is one of the few highly
saturated vegetable fats. It is semi-solid at room temperatures and
contains several saturated and unsaturated fats in the forms of
glyceryl laurate (0.1%, saturated), myristate (1%, saturated),
palmitate (*4%, saturated), stearate (5%, saturated), oleate (*9%,
monounsaturated), linoleate (*0%, polyunsaturated), and
alpha-linolenate (0.3%, polyunsaturated). Like all vegetable oils,
palm oil does not contain cholesterol, although saturated fat
intake increases both LDL and HDL cholesterol.