soybean oil
Extracted from soybeans, this light yellowish oil is high in both polyunsaturated fats (58 percent) and monounsaturated fats (23 percent), and low in saturated fats (15 percent). It's used extensively in the United States in the manufacture of
MARGARINE and
SHORTENING. Soybean oil has always been popular as a cooking oil in Chinese cuisine and is gaining favor in the United States because it is inexpensive, healthful and has a high
SMOKE POINT. See also
FATS AND OILS.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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