• Cottonseed oil comes from the seed of the cotton plant and is classified as a vegetable oil. It is primarily used for cooking. Cottonseed oil has little to no trans fats per serving.

    Cottonseed Oil Uses

    Cottonseed oil is primarily used in the United States as a cooking or salad oil. According to the National Cottonseed Products Association, about 56 percent of cottonseed oil is consumed as a salad or cooking oil, 36 percent goes into baking and frying fats and a small amount into margarine and other uses.

    Cooking and Baking

    As a salad oil, cottonseed oil is used in mayonnaise, sauces, marinades and salad dressings. As cooking oil, it is used for frying. As shortening or margarine, cottonseed oil is used in baked items and cake icings.

    Frying with Cottonseed Oil

    Cottonseed oil is"stable" frying oil with a light consistency and high smoke point. This makes cottonseed oil good for frying fish or for a stir fry.

    Nutritional Information

    Cottonseed oil is high in antioxidants and requires no hydrogenation, making it lower in cholesterol than many other oils. Cottonseed oil is high in saturated fat. According to Dr. Andrew Wei, cotton is not classified as a food crop, so farmers may apply agrichemicals to cotton plants, leaving pesticide residue.

    Fun Facts

    Cottonseed oil was the major vegetable oil produced in the United States until the 1940s. Annual cottonseed oil production averages more than 1 billion pounds, accounting for 5 to 6 percent of the total domestic fat and oil supply.


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