Here, we present the results of analyzing the fatty acid composition of the main edible vegetable oils from Kazakhstani oilseed producers (safflower, sunflower, maize (corn), linseed, cottonseed, soybean and rapeseed) in comparison with the known fatty acid (FA) composition of specific vegetable oils complying with the Codex Standard for Named Vegetable Oil (Codex Stan 210-1999). The fatty acid composition of 35 different vegetable oils was analyzed by gas chromatography with a Shimadzu GC-2010 Plus instrument with flame ionization detection using a high-polarity CP-Sil 2560, which allowed us to establish their authenticity for high accuracy and excellent separation. A comparative study of the fatty acid composition, groups and omega-6/omega-3 ratios in seven different vegetable oils was carried out. Subsequently, the data were processed by hierarchical clustering analysis, principal component analysis, artificial neural network and Pearson’s correlation. Artificial neural network analysis demonstrated correct predictions. Principal component analysis showed the effects of oleic, linoleic and α-linolenic acids to vegetable oils classification.