Soybean oil is extracted from the seeds of the soybean plant and is one of the most consumed cooking oils around the world.

Soybean oil is rich in polyunsaturated fats, particularly omega-6 linoleic acid (50 %) which renders it a ‘heart-healthy’ oil, as these fats are linked to lower cholesterol levels and a reduced risk of heart disease.

It is a versatile cooking oil that can be used for most cooking methods, including frying, baking and roasting.

Its neutral taste makes it an ideal substitute for other vegetable oils in most recipes.

Fun fact: Soybean oil can often be found on the ingredients list of skin care serums and lotions, due to it being rich in the nutrient vitamin E.

Sunflower oil is primarily composed of omega-6 linoleic acid and monounsaturated fat and is low in saturated fatty acids.
Sunflower oil is used widely in all cooking methods. Among the non-glyceridic content, sunflower oil contains tocopherols and phytosterols. 

High oleic sunflower oil has high oleic acid (75–90%) content as the name suggests, and a lower level of omega-6 polyunsaturated fats than the classic sunflower oil has.

High oleic sunflower oil is the most appropriate type for use in deep frying, due to its high level of oxidative stable monounsaturated fatty acids. It’s not really intended for home cooking, but can be found in packaged foods like ice cream and chocolate.

Cottonseed oil is among the most unsaturated oils; others on that list include corn, soybean, sunflower and canola oil.
Cottonseed oil has a ratio of 2: 1 of polyunsaturated to saturated fat and generally consists of 55 % omega-6 polyunsaturated, 25 % saturated and 20 % monounsaturated fats.

Due to its unique proportion of saturated and monounsaturated fats, it has a relatively high smoke point as a stable frying medium.

Palm oil is an edible vegetable oil which contains 50 % saturated fat and 40% monounsaturated fat.
Palm oil and their fractions (palm olein, palm stearin, palm super olein etc) are currently being used globally in food products because of their versatility and cost-effectiveness.

They are widely used in a broad range of food applications such as cooking oils, table spreads, bakery margarines, shortenings and confectionery fats.

Coconut oil contains 80-90% of saturated fat, making it semi-solid at room temperature.
The predominant fatty acid type is lauric acid (47%), with myristic and palmitic acids present in smaller amounts.
Coconut oil has a subtle taste and is commonly used as a cooking oil around the world.
It is also used extensively by the food industry in bakery margarines, table spreads, baked products, confectionary fats, processed foods, and infant formulas.

Due to its high content of saturated fats, it is less prone to oxidation and has a long shelf life.