This edible vegetable oil derives from the reddish pulp of the fruit of African oil palms. Due to its high beta-carotene content, palm oil is generally reddish in color and should not be confused with palm kernel oil, which comes from the kernel of the same fruit. Likewise, it is not the same as coconut oil derived from the kernel of the coconut palm. The primary application of palm oil is as a cooking ingredient along the tropical belt of Africa, Southeast Asia, and various parts of Brazil. It also pervades the commercial food industry in other parts of the globe as well due to its lower cost and the higher saturation of refined palm oil when used for frying. Palm oil is primarily composed of fatty acids that are esterified with glycerol. While it contains high amounts of saturated fats, unrefined palm oil is also an excellent source of vitamin E.