Soybean Oil

Soybean Oil: Nutrition and Information

Soybean oil is the most widely produced and consumed vegetable oil in the world by volume — accounting for approximately 28% of global vegetable oil production. It is extracted from soybeans (Glycine max), primarily as a byproduct of the soy protein and meal industry rather than as a primary purpose crop. The United States, Brazil, and Argentina are the dominant producers. The ubiquity of soybean oil in food manufacturing means it is present in an enormous percentage of processed foods, restaurant frying oils, and commercial food preparation in North America and globally, often as an unlabelled component in "vegetable oil" blends. High linoleic soybean oil has a good smoke point (approximately 230°C) and neutral flavour, but its very high omega-6 linoleic acid content (approximately 50–55%) has been questioned in the context of Western diets already high in omega-6. High oleic soybean varieties have been developed to address this, with approximately 75% oleic acid content.

Nutritional Value and Uses

Soybean oil provides 884 kcal and 100 g of fat per 100 g, with 14.9 g of saturated fat. The fat is approximately 23% monounsaturated, 58% polyunsaturated (high omega-6), and 15% saturated, with approximately 7% ALA omega-3. The ALA omega-3 content is a nutritional positive, though the overall omega-6:omega-3 ratio remains unfavourable. Soybean oil is largely interchangeable with other neutral vegetable oils for frying and cooking applications. It is the dominant oil in American mayonnaise, salad dressings, and commercial frying.