Canola oil is one of the healthiest, most versatile vegetable cooking oils available. It has a very beneficial fat profile, neutral taste and high heat tolerance that makes canola oil ideal for everyday use just in about any type of cooking application – from deep-frying, stir-frying, sautéing , wok cooking to baking and usage in marinades, sauces and salad dressing.
Canola oil enhances natural flavors of foods from all over the world and can be used for major international cuisines including Chinese, Indian, Middle Eastern, Mexican, Japanese and Continental.
Canola oil is used for cooking around the world. Overall, it is the third most consumed vegetable cooking oil in the world. It is the number one cooking oil in Canada and Japan and the number two cooking oil in the United States and Mexico.
Canola oil is extracted from the seeds of the canola plant. The canola seed produces on an average 45% oil.
Canola oil is heart-healthy. It has the least saturated fat of any common cooking oil. In fact, it has less than half the saturated fat of olive or soybean oil. It is free of trans fat and cholesterol and high in Omega-3, Omega-6 and Vitamin E.
The US Food and Drug Administration (FDA) authorized a qualified health claim for canola oil's ability to reduce the risk of heart disease when used in place of saturated fat.
"Limited and not conclusive scientific evidence suggests that eating about one and a half tablespoons (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day."
Canola oil is a very stable oil that has one of the highest smoke points as compared to other cooking oils making it ideal for sautéing, stir-frying, deep-frying and other high-heat applications.