Plant source: Vegetable oils

Sources of oils and fats may be marine, animal, or vegetable that may be manufactured in combination in industrial processing. Fats appear solid at room temperature, whereas vegetable oils are natural products in a liquid state at a temperature of 20°C, which are obtained from seeds, fruits, or nuts, through the application of methods such as pressing, extraction with solvents, or a combination of them. This chapter emphasizes the different plant sources and their chemical composition. Furthermore, the importance and implications of its composition on nutritional quality are discussed.