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English: Shown two very different oils from the one fruit of the African Oil Palm (Elaeis guineenisis). The outer reddish-yellow fruit pulp is edible, rich in easily digestible high-calorie vegetable fats and vitamins. Cooking, then mashing and straining the cooked fruits produces an opaque, oily reddish liquid with yellow solids, leaving a harder nut that appears much like a tiny coconut. Inside that, after cracking the hard husk that protects it, the dark brown center kernel is made of a white vegetable solid that is easily melted to produce a transparent, slightly yellow-tinged oil that is poorly digested and traditionally not eaten, but used in Africa for applying to hair and skin.
Deutsch: Die Abbildung zeigt zwei sehr unterschiedliche Öle aus einer Frucht der Afrikanischen Ölpalme (Elaeis guineenisis). Das linke, rötlich-gelbe Fruchtfleisch ist essbar und reich an leicht verdaulichen, kalorienreichen Pflanzenfetten und Vitaminen. Durch Kochen, Pürieren und Abseihen der gekochten Früchte entsteht eine undurchsichtige, ölige, rötliche Flüssigkeit mit gelben Feststoffen, die eine härtere Nuss hinterlässt, die einer winzigen Kokosnuss ähnelt. Nach dem Aufbrechen der harten Schale, die sie schützt, besteht der dunkelbraune Kern aus einem weißen pflanzlichen Feststoff, der sich leicht schmelzen lässt, um ein durchsichtiges, leicht gelblich gefärbtes Öl (= das Palmkernöl) zu gewinnen, das schlecht verdaulich ist und traditionell nicht gegessen, sondern in Afrika zum Einreiben von Haaren und Haut verwendet wird.
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