To provide an oil and fat composition for chou having excellent flavor, melting feeling in the mouth and crispy feeling, and enabling to stably produce a chou case excellent in volume and shape retention.

This oil and fat composition comprises 10-100 wt.% of oil and fat containing in oil phase ≥60 wt.% of triacylglycerol expressed by SLOSL (SL: 16-22C saturated fatty acid residue, O:oleic acid residue).