+ 2 tablespoon vegetable oil
Vegetable oils are calorie-dense (120 calories per tablespoon) and consist entirely of fat, with composition varying by source—typically containing polyunsaturated and monounsaturated fats with lower saturated fat content than animal fats. Most vegetable oils provide vitamin E, though refined oils contain less than unrefined varieties.
About
Vegetable oil is a triglyceride extracted from plants, commonly derived from seeds or fruits of oilseed crops including soybean, canola, sunflower, safflower, corn, and peanut. The term encompasses both refined oils and, less commonly, crude or cold-pressed varieties. Vegetable oils are lipids composed primarily of triglycerides with varying ratios of saturated, monounsaturated, and polyunsaturated fatty acids depending on the source plant.
Most commercial vegetable oils sold as generic "vegetable oil" are refined, bleached, and deodorized blends designed for neutral flavor, high smoke points (typically 400–450°F / 204–232°C), and extended shelf stability. The exact composition varies by region and manufacturer but commonly contains soybean oil as a primary component in North America, with canola oil prevalent in Canada and Europe.
Culinary Uses
Vegetable oil serves as the primary all-purpose cooking fat in modern kitchens, suitable for sautéing, pan-frying, deep-frying, roasting, and baking. Its neutral flavor and high smoke point make it ideal for applications where the oil's taste should not dominate the dish. It is widely used in commercial food production, salad dressings, mayonnaise, and margarine manufacturing. In home cooking, vegetable oil is employed for everyday cooking tasks across all culinary traditions where neutral-flavored fats are preferred, from stir-fries to pastries.