[Problem] An objective of the present invention is to provide an oil having the flavor of the odor of hydrogenation (hydrogenation odor) regardless that the trans fatty acid content is sufficiently low, and an oil-containing food that uses the oil. [Solution] The solution is an oil containing 0.01 to 15 mass% of cocoa butter in which the Y value in a Lovibond colorimeter is 10 or higher. The oil contains 20 mass% or more of palm oil, and preferably has a trans fatty acid content of 5 mass% or less in the entire fatty acid constitution in the oil.
