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Fatty acid analysis of the five types of locally consumed edible oils (n= 22) was carried out using a Gas Chromatograph (GC) equipped with a Flame Ionization Detector (FID) and stainless steel packed column. The results showed that sunflower oil contained the highest percentage of long chain mono and polyunsaturated fatty acids (91.49±1.91%) compared to soybean oil (81.14±1.49%), mustard oil (86.80±3.07%), palm oil (53.30±0.36%) and coconut oil (7.12±0.51%). Two varieties of mustard oil, low erucic (= 5%, n= 3) and high erucic acid (> 14%, n= 2) and two varieties of sunflower oil, high linoleic-low oleic (61-66% & 22-27%, n= 2) and low linoleic-high oleic (29-38% and 53-63%, n= 3) were found. Sunflower oil with the highest percentage of mono and polyunsaturated fatty acids especially the high linoleic-low oleic variety appeared to be superior and most suitable edible oil for mass consumption. Key words: Fatty acid, Gas chomatograph, Sunflower oil, Soybean oil, Mustard oil, Palm oil, Coconut oil. Bangladesh J. Sci. Ind. Res. 42 (3), 311-316, 2007