Palm oil is the second largest edible oil and accounts for approximately 23 per cent of the world's fats  and oil supply. Since 80 percent of palm produced is used in food - its nutritional properties are of extreme importance. An extensive scientific literature exists on palm oil's effects on various aspects of human health. 
Palm oil contains palmitic acid (a fatty acid made by your body),  the monounsaturated oleic acid, polyunsaturated linoleic acid (an essential fatty acid) and stearic acid. The typical blend in palm oil is 45% palmitic, 40% oleic, 10% linoleic and 5% stearic.  Palm oil's naturally balanced fatty acid composition offers food manufacturers greater latitude to formulate  hydrogenated fat-free and trans fat-free products. 
Palm oil is not to be confused with palm kernel oil and coconut oil. They are nutritionally, compositionally and functionally distinct.  
Palm Oil is also known as palm fruit oil. It is an expeller-pressed food oil obtained from  sun-basked fresh fruit bunches of the non-GM (genetically modified) oil palm (Elaeis guineensis). Virgin palm oil is rich in carotenoids (pro Vitamin A), tocotrienols and tocopherols (Vitamin E). Like all vegetable oils - it is cholesterol-free. Furthermore, it contains no trans fatty acids.