Relatively…Red palm oil is derived from the fruit or pulp of the palm tree. It has 44.5 g saturated, 44.5 g monounsaturated and 11.1 g monounsaturated fats. The Omega count for this oil is 9,6g per 100g, but the Omega 6-to-3 ratio is far from ideal, at 45.5:1. So you’ll have to eat about a pound of this oil before you get 1 g Omega 3’s. That being said, in its most unrefined form, red palm oil has the highest vitamin A and vitamin E content of all vegetable oils. It also has naturally occurring antioxidants, which makes it more stable than most vegetable oils at high temperatures.
But, there’s a catch. Not only does red palm oil have a very unique taste, which some people don’t particularly enjoy, it also has quite a low smoking point. So while it’s a good oil to use for frying, the carotenes and other naturally occurring, beneficial nutrients in the unrefined product start burning before the oil is ready to use. Refined red palm oil doesn’t have this problem, but it’s also stripped of all its nutrients. All in all red palm oil is a fantastic substitute for fat spreads like butter or margarine.