Soybean oil

Soybean oil is a liquid vegetable oil extracted from the seeds of the soybean plant (Glycine max). It is one of the most widely used cooking oils due to its neutral flavor, versatility, and high content of essential fatty acids.

Originating in East Asia, especially China, the soybean has expanded worldwide, with the United States, Brazil, and Argentina now being some of the main producers. Soybean oil is obtained through cold pressing or chemical extraction and is highly valued in gastronomy for its heat stability, making it ideal for frying, sautéing, and preparing dressings.

Among its nutritional properties, soybean oil is rich in polyunsaturated fatty acids, especially omega-3 and omega-6, and also contains vitamin E, a natural antioxidant that contributes to cardiovascular health.

In different Latin American countries, it may also be known as soybean oil, soya oil, or simply vegetable oil, although the latter term is more general. Its use is common in both traditional and modern recipes, adding texture and helping to enhance flavors without altering the aromatic profile of dishes.