To understand the nutritional value of locally produced vegetable oils in Shangluo and select high-quality oils, six types of vegetable oils were studied. The fatty acid composition and relative content were determined using gas chromatography in accordance with the National Food Safety Standard for Determination of Fatty Acids in Foods (GB 5009.168-2016). The findings indicate that different vegetable oils share common fatty acid profiles and relative contents while exhibiting unique characteristics. The relative content of monounsaturated fatty acids is highest in rapeseed oil (63.07%-68.38%), surpassing that of polyunsaturated fatty acids (25.53%-29.69%). Rapeseed oil also shows the highest relative content of total unsaturated fatty acids (92.76%-96.65%), followed by walnut oil (89.11%-92.95%). The ratio of unsaturated to saturated fatty acids follows a pattern similar to the relative content of total unsaturated fatty acids. The essential fatty acid content ranks as follows: walnut oil > sunflower oil > seabuckthorn oil > sesame oil > peanut oil > rapeseed oil. In summary, rapeseed oil and walnut oil are identified as nutritionally healthy and high-quality vegetable oils.