Canola Oil

Canola oil is composed of 6%–14% α-linolenic acid,

50%–65% oleic acid,and < 7% of saturated fatty acids

tocopherols (60–70 mg/100 g)  phytosterols.

Canola oil has:

  • Just 7% saturated fat – the least of the common culinary oils
  • No trans fat
  • The most plant-based omega-3 fat of any common cooking oil
  • High levels of monounsaturated omega-9 fat (oleic acid)
  • Source of omega-6 fat

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Canola oil is widely considered to be a healthy oil as it’s low in saturated fat and high in monounsaturated fat. Both monounsaturated and polyunsaturated fats can improve cholesterol levels and lower your risk of heart disease.Canola oil is derived from rapeseed, a flowering plant, and contains a good amount of monounsaturated fats and a decent amount of polyunsaturated fats. Of all vegetable oils, canola oil tends to have the least amount of saturated fats. It has a high smoke point, which means it can be helpful for high-heat cooking.What is canola oil made of? Canola oil comes from the seeds of the canola plant, one of the most widely grown crops in Canada. Canola plants produce beautiful small yellow flowers which develop into pods, resembling pea pods. Each pod contains tiny black seeds, made up of about 45% oil.


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