Below is a list of all known varieties for Palm Oil. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Palm Kernel Oil | Oil extracted from the hard seed (kernel) of the palm fruit. It is distinct from palm oil, lighter in color, and contains a different fatty acid profile. |
| Palm Oil (Refined/White) | The processed and bleached oil used widely in processed foods and baking. It is semi-solid, lacks flavor, and provides texture and stability. |
| Palm Olein | The liquid fraction of Palm Oil, used for liquid cooking and frying, separating the oil from the solid stearin fraction. |
| Red Palm Oil (Unrefined) | Oil extracted from the palm fruit pulp (not the kernel) that retains its natural beta-carotene, giving it a vibrant red-orange color and a distinct, savory, earthy flavor, used in West African cuisine. |