When one hears about palm oil, he or she would often confuse it with coconut oil or palm kernel oil because of its source. Palm oil is also mistaken with other vegetable oils because it can be used for cooking and it does not have any distinct taste that would help it stand above the rest.
Palm oil, as the name implies came from the fruit of oil palms. It often looks reddish in color because it contains more beta-carotene content than carrots. What makes it different from both coconut and palm kernel oil is that its color is different, and its saturated fat content is lower than the others. Palm oil only has 49% saturated fat content, while palm kernel oil and coconut oil have 81% and 86% saturated fats. Palm oil also has high saturated vegetable fat content and when placed in room temperature, it is partly solid.