Extracted from soybeans, this light yellowish oil is high in both polyunsaturated fats (58 percent) and monounsaturated fats (23 percent), and low in saturated fats (15 percent). It's used extensively in the United States in the manufacture of margarine and smoke point. See also fats and oils.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.