Red palm oil contains more antioxidants and vitamin E than any other oil.
No other oil contains a significant amount of carotenes.
It contains a healthy balance of all types of fat: 10% polyunsaturated, 40% monounsaturated and 50% saturated fatty acids, similar to that of the fat tissue in most people on an ordinary diet.
Remains stable when used for cooking.
It is not hydrogenated, is not processed with heat or solvents such as hexane, and does not contain any trans-fatty acids
On the other hand, olive oil which has typically been considered the healthiest cooking oil, is low in polyunsaturated fatty acids and vitamin E, high in monunsaturated fatty acids, and does not remain stable when used for cooking.