Sunflower oil is bright yellow or green yellow. It smells and tastes well. Sunflower oil is high in the essential vitamin E and low in saturated fat. The climatic condition impacts the composition of fatty acids in sunflower oil. Sunflower oil contains about 15% of oleic acid and 70% linoleic acid in cold regions and contains about 65% oleic acid, linoleic acid 20 % in warm regions. The two most common types of sunflower oil are linoleic and high oleic. Linoleic sunflower oil is the common cooking oil that has high levels of polyunsaturated fat. It is also known for having a clean taste and low levels of trans fat.
Sesame oil (also known as gingelly oil) is an edible vegetable oil with high nutritional value. There are many variations in the color of sesame oil: cold-pressed sesame oil is pale yellow, while Indian sesame oil (gingelly or til oil) is golden and East Asian sesame oils are commonly a dark brown color. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and Southeast Asia. The oil from the nutritious seed is popular in traditional massages and treatments to modern day fads. Ancient Indian medical system perceives sesame oil to pacify stress-related symptoms and on-going research indicates that the rich presence of anti-oxidants and poly-unsaturated fats in sesame oil could help in controlling blood pressure.
Soybean seed contains about 19 % oil, and are large in size, high in protein. Soybeans oil is a vegetable oil extracted from the seeds of the soybean ( Glycine max ), which has a mild nutty flavor and a better texture. It is one of the most widely consumed cooking oils, constituting about half of worldwide edible vegetable oil production and thirty percent of all fats and oils produced, including animal fats and oils derived from tropical plants. As a drying oil, processed soybean oil is also used as a base for printing inks ( soy ink ) and oil paints.