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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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