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palm oil
palm oil From outer fibrous pulp of the fruit of the oil palm, Elaeis guineensis. Coloured red because of very high content of α‐carotene (30 mg per 100 g) and β‐carotene (30 mg) (together with about 60 mg vitamin E), but these are usually removed to produce a pale oil; 45% saturated and 40% mono‐unsaturated, 10% polyunsaturated.
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DAVID A. BENDER. "palm oil." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "palm oil." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-palmoil.html DAVID A. BENDER. "palm oil." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-palmoil.html |
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palm oil
palm oil see palm . |
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Cite this article
"palm oil." The Columbia Encyclopedia, 6th ed.. 2011. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>. "palm oil." The Columbia Encyclopedia, 6th ed.. 2011. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1E1-X-palmoil.html "palm oil." The Columbia Encyclopedia, 6th ed.. 2011. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1E1-X-palmoil.html |
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