A water-in-oil emulsified oil and fat composition is provided with well storage stability, taste and nutrient even in the presence of additive Vitamin E. The inventive step for the composition of the present invention is addition of Vitamin E into water phase. The Vitamin E and glycerol fatty acid ester may be emulsified together before addition. The value of linoleic acid content (wt%) and perilla oil linolenic acid content (wt%)x2 of the constituent fatty in the external phase oil is preferably above 20.
