Extracted from soybeans, this light yellowish oil is high in both polyunsaturated fats (58 percent) and monounsaturated fats (23 percent), and low in saturated fats (15 percent). It's used extensively in the United States in the manufacture of margarine and shortening. Soybean oil has always been popular as a cooking oil in Chinese cuisine and is gaining favor in the United States because it is inexpensive, healthful and has a high smoke point. See also fats and oils.