Canola oil

Canola Oil is a type of vegetable oil derived from a variety of rapeseed, a flowering plant in the family Brassicaceae. It is one of the most widely used cooking oils due to its light flavor, high smoke point, and health benefits.

History

The term "canola" was coined in 1978 from "Canadian oil, low acid" to avoid the negative connotations of rapeseed. The oil was developed through traditional plant breeding from rapeseed at the University of Manitoba, Canada, by Keith Downey and Baldur R. Stefansson in the early 1970s.

Production

Canola oil is produced from crushed seeds of the rapeseed plants bred to be low in erucic acid and glucosinolates. The process involves the removal of the oil from the seeds and then refined and bleached, and it is then further refined for cooking purposes.

Nutritional Profile

Canola oil has a balanced fatty acid profile. It is low in saturated fat, contains both omega-6 and omega-3 fatty acids, and is high in monounsaturated fat. Canola oil also contains significant levels of phytosterols which are known for reducing the absorption of cholesterol into the body.

Health Effects

Canola oil has been linked to reduced inflammation and lowered risk of chronic diseases, such as heart disease. However, some controversy exists over the health effects of canola oil, due to its omega-6 to omega-3 ratio and the presence of trans fats in partially hydrogenated canola oil.

Uses

In addition to its uses in cooking and baking, canola oil is also used in the production of biodiesel and in other industrial applications.

See Also

• Vegetable oil
• Rapeseed
• Omega-3 fatty acid
• Omega-6 fatty acid
• Trans fat