Palm oil is a tropical woody plant oil with a history of over five thousand years of consumption. It is currently the world's largest vegetable oil in terms of production, consumption, and international trade volume, alongside soybean oil and rapeseed oil, collectively known as the "three major vegetable oils in the world." Palm oil is also referred to as a saturated fat because it contains 50% saturated fatty acids. Fats and oils are composed of a mixture of three components: saturated fats, monounsaturated fats, and polyunsaturated fats. The human body digests and absorbs palm oil at a rate of over 97%, and like all other plant-based edible oils, palm oil itself contains no cholesterol. Palm oil is suitable for frying and grilling food.