Figure 3.

The number of chemical compounds associated with each source of vegetable oil in FooDB as of April 2020. From the total number of chemicals associated with each crop, the large majority are “expected [to be present] but not quantified”. The others can be associated with the ingredient in its raw form or in its oil. Most quantified compounds are associated with the raw product, and only a tiny fraction is explicitly associated with the oil. Note that for palm and rapeseed the amount of chemicals associated with the oil is almost the same as the quantified fraction, likely because these products are mostly consumed in their oil form.