Vegetable Oils
Typically high in polyunsaturated fats, including omega-6 fatty acids. Versatile for cooking, frying, and baking due to their high smoke points.
Olive Oil
Rich in monounsaturated fats and antioxidants like polyphenols. Ideal for dressings, sautéing, and low to medium-heat cooking. Extra virgin olive oil is preferred for its higher antioxidant content and flavor.
Coconut Oil
High in saturated fats, including medium-chain triglycerides (MCTs). Suitable for high-heat cooking, baking, and as a substitute for butter in recipes. Also used in non-cooking applications like skin care.
Avocado Oil
High in monounsaturated fats and vitamin E. Great for high-heat cooking due to its high smoke point; also used in dressings and drizzles.
Nut Oils
Rich in monounsaturated fats, antioxidants, and flavor compounds. Often used in salad dressings, as a finishing oil, or in baking for enhanced flavor.
Seed Oils
Flaxseed oil is high in omega-3 fatty acids; other seed oils offer various nutrient profiles. Typically used in dressings or added to foods after cooking to preserve nutrients.
Animal Fats
High in saturated fats. Often used in traditional cooking and baking for specific flavors and textures.