Edible vegetable oils may be used for cooking, or as food additives. Many vegetable oils, edible and otherwise, are burned as fuel, for instance as a substitute for petroleum-based fuels. Some may be also used for cosmetics, medical purposes, wood finishing, oil painting and other industrial purposes. Edible oils Major oils These oils make up a significant fraction of worldwide edible oil production. All are also used as fuel oils. Coconut oil, a cooking oil, with medical and industrial applications as well. Extracted from the kernel or meat of the fruit of the coconut palm. Common in the tropics, and unusual in composition, with medium chain fatty acids dominant. Corn oil, one of the principal oils sold as salad and cooking oil. Cottonseed oil, used as a salad and cooking oil, both domestically and industrially. Olive oil, used in cooking, cosmetics, soaps, and as a fuel for traditional oil lamps. Palm oil, the most widely produced tropical oil. Popular in West African and Brazilian cuisine. Also used to make biofuel. Peanut oil (Ground nut oil), a clear oil with some applications as a salad dressing, and, due to its high smoke point, especially used for frying. Rapeseed oil, including Canola oil, the most sold cooking oil all around the world; used as a salad and cooking oil, both domestically and industrially. Also used in fuel industry as bio-fuel. Safflower oil, until the 1960s used in the paint industry, now mostly as a cooking oil. Sesame oil, cold pressed as light cooking oil, hot pressed for a darker and stronger flavor. Soybean oil, produced as a byproduct of processing soy meal. Sunflower oil, a common cooking oil, also used to make biodiesel. Nut oils Nut oils are generally used in cooking, for their flavor. Most are quite costly, because of the difficulty of extracting the oil. Almond oil, used as an edible oil, but primarily in the manufacture of cosmetics. Beech nut oil, from Fagus sylvatica nuts, is a well-regarded edible oil in Europe, used for salads and cooking. Brazil nut oil contains 75% unsaturated fatty acids composed mainly of oleic and linolenic acids, as well as the phytosterol, beta-sitosterol, and fat-soluble vitamin E. Extra virgin oil can be obtained during the first pressing of the nuts, possibly for use as a substitute for olive oil due to its mild, pleasant flavor. Cashew oil, somewhat comparable to olive oil. May have