It is an oil of very low quality and is used in the production of margarines and, due to its low price, is also added to many foods. It has a high content of unsaturated fatty acids. It can withstand very high temperatures of around 210°C. It contains a high amount of vitamin E and carotenes. It has a higher content of saturated fatty acids; their content is higher than in lard, but lower than in milk fat.