Aim: There are two common varieties of palm kernel oil in Nigeria namely; Elaeis guineensis (virenscens __ampersandsignlsquo;Ojukwu__ampersandsignrsquo; and nigrescens) (family: Arecaceae). However, the former has been more popular in traditional medicine. This study aimed to extract the palm kernel oil from the two varieties using n-hexane as organic solvent; subject the extracts to various physico-chemical analysis and by using the data so generated, attempt to rationalize or otherwise justify the extremes in disparity between their potency and efficacy. Methodology: Equal weights of the two varieties of palm kernel: E. guneensis( virescens __ampersandsignlsquo;Ojukwu__ampersandsignrsquo; - with brilliant colour and nigrescens) were granulated separately. The oil was extracted by cold maceration in n-hexane and the oil - extract thereafter recovered by the use of a rotary evaporator. The samples were subjected to GC-MS, refractometry, polarimetry, saponification and iodine values as well as relative densities. Results: The percentage yields were 38.21 for Virescens and 41.79 for Nigrescens. GC-MS shows that e.g. Virescens kernel oil exhibited 18 components against E.g. Nigerensis with 16. Some of the components are same for both in the peak area. Relative densities were 0.875 and 0.872 for which saponification and iodine values were 70.64mg/KOH/g oil and 160.53 for Virescens as against 62.00/KOH/g oil and 117.06 for nigrescens. The refractive index and angle of rotation for Virescens were 1.4550 and 159.50o whereas those for Nigrescens were 1.4550 and 160.50o. Conclusion: Though some of the differences from the data between the two varieties were not statistically significant at p __ampersandsignle; 0.05, nevertheless, the wider peak areas depicting; higher concentrations for virescens and also the degree of unsaturation associated with higher iodine values could all be linked to the extreme versatility of the virescens.The unsaturated fatty acids are easily metabolized in human body to physiologically important prostaglandins.