Edible oil is a vital component of our diet. It is composed of different types of fatty acids. Therntype and proportion of fatty acid in oil determines the nutritional value, physical and chemicalrnproperties of edible oil and is also implicated in its quality and applicability for consumption.rn rnThe main objective of this study wasrnrnto assess and evaluate the fatty acid content and their typernin imported edible oils widely consumed in Ethiopia. Five edible oils were analyzed for theirrnfatty acid composition by Gas chromatography coupled with mass spectrometric detector (GCMS).rnrnFattyrnacidrnprofilernwasrndeterminedrnafterrnfattyrnacidsrnwererntransformedrntorntheirrncorrespondingrnrnfattyrnrnacid methyl esters (FAMEs). The result of this study showed that Chief palm oil, Hayat rnpalm oil and Mona palm oil contain the highest percentage of total saturated fatty acids, 69.97%, rn53.53%, and 50.11% respectively. Palmitic acid and stearic acid were the predominant saturatedrnfatty acids in these oils. Among the evaluated oils, the highest content of unsaturated fatty acidsrnwere determined in sunflower oil (84.41%), and soyabean oil (79.55%) with the predominantrnpresence of linoleic acid and oleic acid, compared to total unsaturated fatty acid in Mona palmrnoil (48.89%), Hayat palm oil (46.29%) and Chief palm oil (28.53%).rnrnThe fatty acid compositionrnof soyabean oil contains a healthy mixture or proportion of all the types of saturated andrnunsaturated fatty acids. In addition, it contains balanced proportion of omega-6 to omega-3 fattyrnacid and P/S index value greater than one. Therefore, soyabean oil presented the healthiest fattyrnacid profile followed by sunflower oil and Mona palm oil, while Chief palm oil presented thernleast healthy fatty acid profile.