This study analyzed the fatty acid (FA) compositions of 39 vegetable oils and fats using gas chromatography–mass spectrometry (GC-MS). The oils and fats, including nangai nut, pili nut, shea butter, tamanu oil, baobab, sea buckthorn berry, Brazil nut, grape seed, black seed, evening primrose, passion fruit, milk thistle, sunflower, pumpkin seed, sesame, soybean, flax seed, kukui, red raspberry seed, walnut, chia seed, hemp seed, rosehip, almond, avocado, carrot seed, moringa, apricot kernel, camellia seed, macadamia, olive, marula, argan, castor, jojoba, pomegranate seed, medium-chain triglyceride (MCT) coconut, roasted coconut, canola, and mustard oil, were categorized based on their FA profiles. The main categories of FAs included saturated FAs (palmitic and stearic acids) and unsaturated FAs (oleic, linoleic, and linolenic acids). Roasted coconut oil contained the highest amount of saturated FAs, while passion fruit oil had the highest content of linoleic acid. Chia seed oil had the highest linolenic acid content, and camellia seed oil was rich in oleic acid. Mustard oil had a significant presence of erucic acid, and pomegranate seed oil exclusively contained punicic acid. Jojoba oil primarily consisted of (Z)-11-eicosenoic acid and (Z)-docos-13-en-1-ol, while castor oil was dominated by ricinoleic acid. The study also discussed the potential uses of these oils in biofuel production, cosmetics formulation, and pharmaceutical and nutraceutical industries. The findings provide a comprehensive understanding of the chemical compositions of various vegetable oils and fats, which can aid in informed decision-making for consumers and industries.This study analyzed the fatty acid (FA) compositions of 39 vegetable oils and fats using gas chromatography–mass spectrometry (GC-MS). The oils and fats, including nangai nut, pili nut, shea butter, tamanu oil, baobab, sea buckthorn berry, Brazil nut, grape seed, black seed, evening primrose, passion fruit, milk thistle, sunflower, pumpkin seed, sesame, soybean, flax seed, kukui, red raspberry seed, walnut, chia seed, hemp seed, rosehip, almond, avocado, carrot seed, moringa, apricot kernel, camellia seed, macadamia, olive, marula, argan, castor, jojoba, pomegranate seed, medium-chain triglyceride (MCT) coconut, roasted coconut, canola, and mustard oil, were categorized based on their FA profiles. The main categories of FAs included saturated FAs (palmitic and stearic acids) and unsaturated FAs (oleic, linoleic, and linolenic acids). Roasted coconut oil contained the highest amount of saturated FAs, while passion fruit oil had the highest content of linoleic acid. Chia seed oil had the highest linolenic acid content, and camellia seed oil was rich in oleic acid. Mustard oil had a significant presence of erucic acid, and pomegranate seed oil exclusively contained punicic acid. Jojoba oil primarily consisted of (Z)-11-eicosenoic acid and (Z)-docos-13-en-1-ol, while castor oil was dominated by ricinoleic acid. The study also discussed the potential uses of these oils in biofuel production, cosmetics formulation, and pharmaceutical and nutraceutical industries. The findings provide a comprehensive understanding of the chemical compositions of various vegetable oils and fats, which can aid in informed decision-making for consumers and industries.