soyoil
Soybean oil is a rich source of polyunsaturated fatty acids (linoleic and alpha-linolenic acid) and contains vitamin E. It is calorie-dense at approximately 120 calories per tablespoon, with no cholesterol.
About
Soybean oil is a vegetable oil extracted from the seeds of the soybean plant (Glycine max), a legume native to East Asia and now cultivated worldwide. The oil comprises approximately 18-20% of the dry weight of soybean seeds and is extracted through mechanical pressing or solvent extraction. It is a clear, pale-yellow liquid at room temperature with a neutral, slightly nutty flavor. Modern soybean oil is often hydrogenated or partially hydrogenated to increase shelf stability, though non-hydrogenated versions are increasingly available for health-conscious consumers.
Culinary Uses
Soybean oil is one of the world's most widely used cooking oils, valued for its neutral flavor, high smoke point (approximately 450°F/232°C for refined oil), and versatility across diverse cuisines. It is the primary oil used in industrial food production, margarine manufacturing, and as a general-purpose cooking oil for frying, sautéing, baking, and salad dressings. In Asian cuisines—particularly Chinese, Japanese, and Korean cooking—it serves as a foundational oil for wok cooking and stir-frying. Its neutral taste makes it suitable for both savory and sweet applications without imparting unwanted flavors.