Fats are divided into two basic categories based on the source of the fat, either animal or vegetable. Vegetable fats are those that come from plants. Vegetable fats are further divided into vegetable oils and vegetable fats; vegetable fats, under this classification, are those that are solid at room temperature.
Vegetable fats that are solid at room temperature are highly saturated, whereas most vegetable oils, which are liquid at room temperature, are unsaturated. However, some tropical oils, such as coconut or palm oil, are also highly saturated. Vegetable oils are sometimes consumed directly, as in salad dressings, and are often used to cook other foods.