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Showing Food Oil palm

General Information
NameOil palm
Scientific NameElaeis guineensis
DescriptionOil palm, Elaeis guineensis, is a vegetable oil derived from the mesocarp of the fruit of the oil palm. Native to West and Central Africa, it is now widely cultivated in Indonesia, Malaysia, Thailand, and Nigeria, and also produced in Central and South America. Palm oil is commonly used in various culinary applications, including baked goods, pastry dough, and as a substitute for butter or hydrogenated vegetable oils. The oil is reddish in color due to its high beta-carotene content, but turns white after processing and refining. It has a mild taste and odor, and is semisolid at room temperature. Palm oil is high in saturated fats, but has no trans fats, making it a popular choice for health-conscious consumers (PMID: 34681185). The oil is rich in beta-carotene and vitamin E, providing antioxidant benefits. Palm oil is also used in the production of soap, cosmetics, and biofuels. A peculiar aspect of palm oil production is the labor-intensive process of harvesting and processing the fruit, which is often done manually (PMID: 38246913).
Primary IDFOOD00591
Picture605
Classification
GroupHerbs and Spices
Sub-GroupOilseed crops
ITIS ID500805
Wikipedia IDNot Available
Composition
Compounds
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Macronutrients
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References
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.