Palm oil is a commonly used cooking oil obtained from the fruit of the African oil palm tree, Elaeis guineensis. It is the second most abundantly produced vegetable oil in the world, following soybean oil 1. Unrefined palm oils appear reddish in color due to large amounts of provitamin A carotenoids such as beta-carotene. Red palm oil also contains vitamin E, plant sterols and coenzyme Q10 2. Commercially refined palm oil is used to fry foods and for making margarine, shortening and other products.