Description

 Canola Oil 

Canola oil is made from the seeds of specially bred varieties of the rapeseed plant (Brassica napus or Brassica rapa). “Canola” = Canadian Oil, Low Acid → developed in Canada in the 1970s to remove bitter-tasting compounds and reduce erucic acid (to safe levels). Refined canola oil undergoes processing (neutralization, bleaching, deodorization) to improve shelf life, remove impurities, and create a light, neutral-flavored oil. Has a high smoke point (~220–230°C / 428–450°F) → suitable for frying and deep-frying.

 Culinary Uses

• Cooking & frying (deep frying, stir-frying, sautéing).
• Baking (cakes, muffins, breads).
• Dressings & marinades (light, neutral flavor).
• Widely used in processed foods and restaurant kitchens.

 Nutrition & Health

• Fat composition:
  • Low in saturated fat (~7%).
  • High in monounsaturated fat (~63%).
  • Contains omega-6 (21%) and some omega-3 (9–11%) → one of the best omega-6:omega-3 balances among common cooking oils.
• Vitamin E and Vitamin K content.

Health Points:

• Supports heart health (can lower LDL cholesterol).
• Considered one of the healthiest vegetable oils for everyday cooking.
• Should be consumed in balance with other fats (to avoid excess omega-6 vs omega-3 imbalance).

 Non-Food Uses

• Biodiesel production.
• Industrial lubricants and formulations.
• Sometimes used in cosmetics.

 Fun Facts

• Canada is the largest global producer of canola oil.
• Canola plants are bright yellow and bloom in vast fields (especially in the Canadian Prairies).
• Compared to soybean or sunflower oil, canola oil has one of the lowest saturated fat contents.