This study investigates the evaluation of cholesterol levels and analysis of five selected oils from vegetable and animal sources. Dietary oils are crucial in human nutrition, serving as a concentrated energy source. As the global understanding of health and nutrition evolves, there is an increasing emphasis on scrutinizing the nutritional content of oils derived from vegetable and animal sources. The analysis in this study was done according to the standard methods. The results of the cholesterol content of the selected oils analyzed indicated that fish oil has the highest cholesterol content (1.62 mg/g), followed by pork oil (1.11 mg/g) and ram oil (0.87 mg/g) while groundnut and coconut oil have comparable lower cholesterol content of 0.07 mg/g, and 0.09 mg/g respectively. The chemical analysis of the selected five oils followed the trend indicated below; peroxide value (Millimoles per 100g): coconut oil (1.31) > pork oil (1.11) > groundnut oil (0.99) > fish oil (0.55) > ram oil (0.49). Free fatty acid (%): groundnut oil (13.75) > coconut oil (8.70) > fish oil (5.61) > pork oil (5.33) > ram oil (4.77). Saponification value (Mg KOH/g): coconut oil (258.38) > groundnut oil (197.93) > ram oil (187.05) > fish oil (168.700) > pork oil > (150.000). Iodine Value (Mg of iodine per 100 g oil): pork oil (200.50) > groundnut oil (161.00) > fish oil (65.50) > ram oil (60.00) > coconut oil (10.75). The analysis of the oils investigated in this study offers a comprehensive understanding of their composition, quality, and potential implications for health and industrial applications.?