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Palm Kernel oil
Palm kernel oil is commonly used in commercial cooking because it is lower in cost than other oils and remains stable at high cooking temperatures. The oil can also be stored longer than other vegetable oils.
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Rapeseed oil
Rapeseed oil contains very high levels of erucic acid, a compound that in large amounts can be toxic to humans. Canola oil, however, contains very low levels of erucic acid.
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Safflower oil
Safflower oil is an unsaturated oil which is a pale to rusty yellow in color with a makeup similar to that of sunflower oil. The oil is cold pressed from the seeds. Its odor is bland with little odor.
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Sesame oil
Sesame oil is often used to saute meats and vegetables or is added to dressings and marinades. Sesame oil is believed to have some important health benefits, like providing heart-healthy fats, combating inflammation, and protecting skin from sun damage.
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Shea butter
Shea butter is fat that’s extracted from the nuts of the shea tree. It’s solid at warm temperatures and has an off-white or ivory color.
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Sunflower oil
Sunflower oil is higher in linoleic acid, a polyunsaturated fat, while olive oil is higher in oleic acid, a monounsaturated fat. Both of them have relatively good levels of vitamin E, which helps defend against free radical damage.
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calrose rice
Calrose is a medium grain rice variety, notable for being the founding variety of the California rice industry. Calrose (USDA # C.I. 8988) originated from and was developed at the Rice Experiment Station near Biggs, California, and released to California growers in 1948