Palm oil is a natural oil that has been consumed for more than 5,000 years. It gives any recipe a rich flavor. Palm oil is a natural source of Vitamin E and Vitamin A. Naturally reddish in color because of a high beta-carotene content, palm oil, along with coconut oil, is one of the few highly saturated vegetable fats.
Popularly used in Ghana and Nigeria to make Akara (Fried Bean Cake), Moyin-Moyin (Steamed Bean Cake) and Gbegiri (Bean Soup). Palm oil is use to cook, make soap and direct application for body ailments.
Palm oil has so many uses, but most commonly used as a cooking ingredient in the tropical belt of Africa, Southeast Asia and parts of Brazil. Its increasing use in the commercial food industry in other parts of the world is buoyed by its lower cost and the high oxidative stability (saturation) of the refined product when used for frying.
Palm oil differences are in color (raw palm kernel oil lacks carotenoids and is not red), and in saturated fat content: Palm mesocarp oil is 41% saturated, while Palm Kernel oil and Coconut oil are 81% and 86% saturated respectively
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 (44%, saturated), stearate (5%, saturated), oleate (39%, monounsaturated), linoleate (10%, polyunsaturated), and alpha-linolenate (0.3%, polyunsaturated).